Eggplant is prized in Asian cuisine for its mild, versatile flavors (depending on what it is cooked with) and in this dish stands up to the fiery hotness of the bird’s eye chilies in a coconut-milk-laced Thai green sauce. Use fresh Thai basil – if you can find it in the market to make the dish taste all the more genuine. Serve this rich green chicken curry with cooked rice, barley or any other grain of your choice along with lime wedges. Smart Recipes, Asian Recipes, Chicken Recipes, Recipes Chicken Asian Pressure Cooker Green Chicken Curry Pressure Cooker Green Chicken Curry Recipe | PT45M Serves 4 Ingredients: 2 Tablespoons Vegetable Oil 3 Cloves Garlic 3 Thai Green Bird's Eye Chilies 1 (1-Inch) Piece Fresh Ginger 0.25 Teaspoon Ground Coriander 0.125 Teaspoon Ground Cumin 2 Tablespoons Thai Green Curry Paste 14 Ounces Coconut Milk 6 Cups Skin-On Kabocha Squash 1 Eggplant 1 Whole Chicken 0 To Taste Kosher Salt 1 Tablespoon Fish Sauce 4 Ounce Spinach 0.5 Cup Loosely Packed Fresh Cilantro 0.5 Cup Loosely Packed Fresh Thai Basil Leaves 0.125 Teaspoon Freshly Ground Black Pepper In a pressure cooker, heat oil over medium-high heat and sauté garlic, ginger, chilies, cumin and coriander for about 1 minute. Stir in curry paste and sauté for about 3 minutes. Stir in coconut milk and bring to a gentle boil. Cook for about 1 minute. Season chicken pieces with salt evenly. Place half of eggplant and squash cubes over curry mixture and sprinkle with salt. Place chicken piece over vegetables, followed by remaining eggplant and squash cubes and sprinkle with salt. Secure the lid and place pressure regulator over vent pipe. Bring to a high pressure. Reduce the heat to maintain high pressure. Cook for about 20 minutes on high pressure. Use the quick release method to release pressure. Uncover the pressure cooker and stir in spinach, fish sauce, salt, black pepper and 1/4 cup of each of basil and cilantro. Garnish with remaining basil and cilantro and serve alongside rice and lime wedges.

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