Best Pressure Cooker Thai Green Chicken Curry With Eggplant Kabocha Squash Recipe 435 Recipes

Pressure Cooker Thai Green Chicken Curry with Eggplant & Kabocha Squash Recipe - (4.3/5) image

Provided by á-45363

Number Of Ingredients 19

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
1 (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)
1 (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

Steps:

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.

Pressure-Cooker Thai Red Curry image

Provided by Martha Stewart

Yield Serves 4 to 6

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
2 large shallots, thinly sliced
4 cloves garlic, smashed
4 ounces shiitake mushrooms, stemmed and sliced
1 1/2 tablespoons Thai red curry paste
2 tablespoons fish sauce, such as nuoc nam or nam pla
1 butternut squash (3 pounds), peeled, seeded, and cut into 2-inch pieces
1 can (14 ounces) unsweetened coconut milk
Kosher salt and freshly ground pepper
2 ounces dried rice stick noodles, preferably brown
2 tablespoons fresh lime juice
Roasted peanuts and cilantro, for serving

Steps:

Heat oil in a 6-to-8-quart stovetop pressure cooker over medium-high, or in an electric pressure cooker set to saute. Add shallots, garlic, and mushrooms and cook, stirring, until shallots are golden, 6 to 8 minutes. Add curry paste and fish sauce and cook, stirring, until fragrant, about 1 minute. Add squash, coconut milk, 1 1/2 cups water, and 1/2 teaspoon each salt and pepper.
Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook 12 minutes. Remove from heat and quickly release pressure, then remove lid.Electric: Secure lid. Manually set cooker to 15 minutes and let it come to pressure. Once time is complete, turn off and quickly release pressure, then remove lid.
Stir in noodles and let stand until tender, about 5 minutes. Add lime juice; stir to combine. Transfer curry to bowls, top with peanuts and cilantro, and serve.