Pressure Cooker Thai Green Chicken Curry With Eggplant And Kabocha Squash Recipe Recipe

Name: Pressure Cooker Thai Green Chicken Curry With Eggplant And Kabocha Squash Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 3 medium cloves garlic, crushed; 3 Thai green bird's eye chilies, halved; 1-inch piece fresh ginger, peeled and sliced 1/8 inch thick; 1/4 teaspoon ground coriander; 1/8 teaspoon ground cumin; 2 tablespoons Thai green curry paste; One (14-ounce) can coconut milk; 6 cups cubed skin-on kabocha squash (from about half of one small 4-pound squash); 1 medium (12-ounce) eggplant, cubed (about 4 cups); One (4-pound) whole chicken, cut into 8 pieces, or 4 pounds chicken drumsticks and thighs; Kosher salt; 1 tablespoon fish sauce; 4 ounces spinach (about 4 packed cups), roughly chopped; 1/2 cup loosely packed fresh cilantro leaves and tender stems (from about 5 sprigs); 1/2 cup loosely packed fresh Thai basil leaves (from about 5 sprigs); Freshly ground black pepper; Cooked rice, barley, or other grain, for serving; Lime wedges, for serving

Servings: persons

2 tablespoons vegetable oil
3 medium cloves garlic, crushed
3 Thai green bird's eye chilies, halved
1-inch piece fresh ginger, peeled and sliced 1/8 inch thick
1/4 teaspoon ground coriander
1/8 teaspoon ground cumin
2 tablespoons Thai green curry paste
One (14-ounce) can coconut milk
6 cups cubed skin-on kabocha squash (from about half of one small 4-pound squash)
1 medium (12-ounce) eggplant, cubed (about 4 cups)
One (4-pound) whole chicken, cut into 8 pieces, or 4 pounds chicken drumsticks and thighs
Kosher salt
1 tablespoon fish sauce
4 ounces spinach (about 4 packed cups), roughly chopped
1/2 cup loosely packed fresh cilantro leaves and tender stems (from about 5 sprigs)
1/2 cup loosely packed fresh Thai basil leaves (from about 5 sprigs)
Freshly ground black pepper
Cooked rice, barley, or other grain, for serving
Lime wedges, for serving

1
["Heat oil in a pressure cooker over medium-high heat (""sear"" setting on an electric pressure cooker) until shimmering. Add garlic, chilies, ginger, coriander, and cumin and cook, stirring, until aromatic, about 1 minute. Add curry paste and cook, stirring, until paste has darkened slightly, about 3 minutes.", "Stir in coconut milk, bring to a simmer, and cook for 1 minute. Season chicken pieces with salt. Add half the squash and eggplant and season with salt. Add chicken and top with the remaining squash and eggplant. Season with salt. Seal pressure cooker and cook on high pressure for 20 minutes.", "Release pressure, remove lid, and stir in fish sauce, spinach, and 1/4 cup each of the cilantro and Thai basil. Season with salt and pepper. Ladle the stew into serving bowls and scatter remaining cilantro and basil on top. Serve with rice and lime wedges."]

201

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 3 medium cloves garlic, crushed, 3 Thai green bird's eye chilies, halved, 1-inch piece fresh ginger, peeled and sliced 1/8 inch thick, and more.

Yes, Pressure Cooker Thai Green Chicken Curry With Eggplant And Kabocha Squash Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pressure Cooker Thai Green Chicken Curry With Eggplant And Kabocha Squash Recipe

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