Pressure Cooker Thai Green Curry

Name: Pressure Cooker Thai Green Curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Ingredients: 1 Tbsp avocado oil; 1 1/2 lbs boneless chicken thighs; 1 15-ounce can coconut milk; 1 Tbsp fish sauce; 2 Tbsp green curry paste; 1/4 cup fresh basil; 1 1-inch nub fresh ginger, peeled and grated; 1/2 tsp sea salt; 1/2 red bell pepper; 1 yellow squash; 1 crown broccoli; 2 large carrots

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
5 servings
Calories
267 kcal
Course
Main Course
Cuisine
Thai

Pressure Cooker Thai Green Curry

Tyler Espinosa

Report

An easy green curry recipe made quickly in a pressure cooker

Share:

I Made This!

Be the first!

Print

13 people printed this

Save this

Be the first!

Ingredients

Servings

1 Tbsp avocado oil
1 1/2 lbs boneless chicken thighs chopped
1 15-ounce can coconut milk
1 Tbsp fish sauce optional
2 Tbsp green curry paste
1/4 cup fresh basil
1 1-inch nub fresh ginger, peeled and grated
1/2 tsp sea salt
1/2 red bell pepper cored and chopped
1 yellow squash chopped
1 crown broccoli chopped
2 large carrots peeled and chopped

Add to Shopping List

Instructions

Plug in the pressure cooker and press “Sauté.” Add the avocado oil and the chopped chicken. Cook stirring occasionally, until chicken has browned and is nearly cooked through, about 3 to 5 minutes.
While the chicken is browning, chop the vegetables and set aside.
Prepare the green curry sauce by adding the coconut milk, green curry paste, basil, ginger, and sea salt to a blender. Blend until completely smooth.
Add the green curry sauce to the pressure cooker, along with the chopped vegetables. Stir until everything is well-combined, then secure the lid on the pressure cooker. Press “Manual Pressure” and set the time for 7 minutes. Keep the vent sealed.
Once the pressure cooker has finished its course, manually release the pressure.
Serve curry with choice of white rice, brown rice, or cauliflower rice.