This pressure cooker green chicken curry is the curry of choice for those who like it creamy with a spicy kick. The vibrant colours and bold flavours will keep you cosy and warmed up this winter. The good news: it’s one of those one-pot wonders you can make in minutes!
Many traditional curries take hours to make. While slow and low cooking gets all the layers of ingredients perfectly incorporated, whipping up curry in a pressure cooker is a good hack to cook it just as delicious in less time. Another good thing about this curry is, there’s no marination required. It’s a no-fuss recipe, which can be adjusted to your taste too.
This recipe is printed with permission from the book “Instant: 180 Easy Recipes For Any Pressure Cooker Or Multicooker” (RRP $19.99) by Grace Campbell published by Murdoch Books.
- Pressure cooker (electric or stovetop)
- Cutting board
- Digital kitchen scale
- Measuring cups and spoons
- Wooden spoon
- 750g skinless chicken thigh fillets
- 2-3 tbsp peanut oil
- 5 long, thin eggplants, cut into 1.5cm slices
- 2 tbsp green curry paste
- 185ml chicken stock
- 185ml coconut milk
- 7 kaffir lime leaves, torn in half
- 2 tsp fish sauce, or to taste
- 1 tbsp grated palm sugar or soft brown sugar
- A handful Thai sweet basil leaves, to garnish
- 1 long green chilli, seeded and thinly sliced, to garnish
- Rice, to serve
- Trim the chicken of excess fat, then cut each thigh into 3cm pieces.
- Select Saute in the menu of an electric pressure cooker and heat 1-2 tablespoons of oil. Cook the eggplants until browned then remove and set aside. If using a conventional pressure cooker, put it on medium heat and follow the same procedure in this step.
- Heat another tablespoon of oil in the cooker and cook the chicken until well browned. Remove from the cooker and set aside.
- Add the curry paste and cook for 1-2 minutes or until aromatic. Return the chicken to the cooker and stir to coat in the paste. Add the stock, coconut milk, eggplant and four of the lime leaves. Lock the lid in place and cook (on High Pressure, if using electric pressure cookers) for 6-8 minutes.
- Release the pressure using the natural release method then remove the lid carefully.
- Stir in the fish sauce, palm sugar and remaining lime leaves. Garnish with basil and chili then serve with rice.