Pressure Cooker Thai Green Chicken Curry – replace an hour of simmering with ten minutes under pressure, and get tender chicken in a bright, spicy, green broth.
- 1 tablespoon vegetable oil
- 1 medium onion, peeled and sliced thin
- 3 cloves garlic, crushed
- 1/2 inch piece of ginger, peeled and crushed
- Cream from the top of a 13.5-ounce can coconut milk
- 1/2 cup green curry paste (a whole 4-ounce can)
- 3 pounds boneless skinless chicken thighs, cut into 2-inch by 1/2-inch strips
- 1 teaspoon Diamond Crystal kosher salt or 3/4 teaspoon fine sea salt
- The rest of the 13.5-ounce can coconut milk
- 1 cup chicken stock or water
- 1 tablespoon fish sauce (plus more to taste)
- 1 tablespoon soy sauce (plus more to taste)
- 1 tablespoon brown sugar (plus more to taste)
- Juice of 1 lime
- 12 ounces green beans, trimmed and cut into 2-inch pieces
Garnish and Sides
- Minced cilantro
- Minced basil (preferably Thai basil)
- Lime wedges
- Jasmine rice
Saute the aromatics: Heat the vegetable oil over medium-high heat in the pressure cooker pot until shimmering. (Use Sauté mode in an electric pressure cooker.) Stir in the onion, garlic, and ginger, and saute until the onion starts to soften, about 3 minutes.
Fry the curry paste: Scoop the cream from the top of the can of coconut milk and add it to the pot, then stir in the curry paste. Cook, stirring often, until the curry paste darkens, about 5 minutes.
Pressure cook the curry: Sprinkle the chicken with the kosher salt. Add the chicken to the pot, and stir to coat with curry paste. Stir in the rest of the can of coconut milk, chicken stock, fish sauce, soy sauce, and brown sugar. Lock the lid and pressure cook on high pressure for 10 minutes in an electric PC or 8 minutes in a stovetop PC. Quick release the pressure in the pot.
Finish the curry: Remove the lid from the pressure cooker, then set it over medium heat (Sauté mode in an electric pressure cooker.) Stir in the lime juice and the green beans, and simmer the curry until the green beans are crisp-tender, about 4 minutes. Taste the curry for seasoning, adding more soy sauce (to add salt) or brown sugar (to add sweet) as needed. Ladle the curry into bowls, sprinkle with minced cilantro and basil, and serve with Jasmine rice.
Don’t shake the can of coconut milk – you want the solid layer of cream on the top and the liquid underneath. That lets you fry the coconut cream with the curry paste, then add the liquid later
I like my curry hot, so I use 1/2 cup of curry paste, the entire 4-ounce can. If you want to cut back on the heat, only use 1/4 cup of curry paste.
- Category: Weeknight Dinner
- Method: Pressure Cooker
- Cuisine: Thai