Pressure Cooker Thai Green Chicken Curry

23 June

Written By Preeya

Serves 4-6

Time 25 minutes

3 tbsp Thai green curry paste

1 can of coconut milk

½ tsp cumin powder

600g chicken thighs, cut into similar-sized pieces

1 tbsp fish sauce

2 garlic cloves, crushed

1 tbsp lime juice

½ tbsp brown sugar

1 zucchini, chopped into half moons

200g green beans, top tailed and cut into pieces

1 brown onion, diced

1 cup bamboo shoots (from a can, rinsed, drained, sliced)

3 lime leaves

Thai basil and coriander, to serve

Rice, to serve

In the pressure cooker place on medium heat to firstly brown the onion and garlic. Sauté gently until softened.

Add the curry paste and coconut milk and ensure the curry paste is mixed through and bring to gently simmer.

Stir through the cumin powder. Now add chicken, fish sauce, brown sugar, zucchini, bamboo shoots, lime leaves, green bean and lime juice.

Mix and combine – place the pressure cooker on high pressure for 20 minutes.

Serve with fresh Thai basil and coriander on a bed of rice.

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