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

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An easy green curry recipe made quickly in a pressure cooker

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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

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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.