Pressure Cooker Thai Green Chicken Curry with Eggplant and Kabocha Squash

Robyn Sanyal

Rhonda P

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 ⅛ inch thick

¼ teaspoon ground coriander

⅛ 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 tablespoon julienned kaffir lime leaves

½ cup loosely packed fresh cilantro leaves and tender stems (from about 5 sprigs)

½ 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

Directions at copymethat.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer