Pressure Cooker Thai Green Chicken Curry with Eggplant and Kabocha Squash
Experience the vibrant flavors of Thailand with this quick and easy Pressure Cooker Thai Green Chicken Curry with Eggplant and Kabocha Squash. Juicy chicken thighs simmer with tender vegetables in a rich coconut curry sauce, creating a delightful dish that transforms your dinner routine. Perfect for busy weeknights or impressing guests, this fragrant curry comes together in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Pressure Cooking
- Cuisine: Thai
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 cup kabocha squash, cubed
- 1 cup small Asian eggplants, sliced
- 3 tablespoons Thai green curry paste
- 1 can (14 oz) full-fat coconut milk
- ¼ cup fresh basil leaves
- Juice of 1 lime
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
Instructions
- Prepare the ingredients by chopping kabocha squash and slicing eggplant.
- Set the pressure cooker to sauté mode, add oil and green curry paste, stirring until fragrant (about 1 minute).
- Add chicken thighs seasoned with salt and pepper; brown on all sides (about 5 minutes).
- Stir in kabocha squash and eggplant; pour in coconut milk, fish sauce, and sugar. Mix well.
- Seal the lid and cook on high pressure for 8 minutes. Release steam carefully when done.
- Stir in fresh basil and lime juice before serving over rice or noodles.
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 415
- Sugar: 6g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 100mg
Keywords: For a vegetarian option, substitute chicken with tofu or shrimp for added protein. Feel free to incorporate other vegetables like bell peppers or zucchini for variety. Store any leftovers in an airtight container in the fridge for up to three days.