Servings: 5 servings
Pressure Cooker Thai Green Curry
An easy green curry recipe made quickly in a pressure cooker
Ingredients
- 1 Tbsp avocado oil
- 1 1/2 lbs boneless chicken thighs chopped
- 1 15-ounce can coconut milk
- 1 Tbsp fish sauce optional
- 2 Tbsp green curry paste
- 1/4 cup fresh basil
- 1 1-inch nub fresh ginger, peeled and grated
- 1/2 tsp sea salt
- 1/2 red bell pepper cored and chopped
- 1 yellow squash chopped
- 1 crown broccoli chopped
- 2 large carrots peeled and chopped
Instructions
- Plug in the pressure cooker and press “Sauté.” Add the avocado oil and the chopped chicken. Cook stirring occasionally, until chicken has browned and is nearly cooked through, about 3 to 5 minutes.
- While the chicken is browning, chop the vegetables and set aside.
- Prepare the green curry sauce by adding the coconut milk, green curry paste, basil, ginger, and sea salt to a blender. Blend until completely smooth.
- Add the green curry sauce to the pressure cooker, along with the chopped vegetables. Stir until everything is well-combined, then secure the lid on the pressure cooker. Press “Manual Pressure” and set the time for 7 minutes. Keep the vent sealed.
- Once the pressure cooker has finished its course, manually release the pressure.
- Serve curry with choice of white rice, brown rice, or cauliflower rice.
Notes
Nutrition facts calculated without rice.
Nutrition
Serving: 1of 5, Calories: 267kcal, Carbohydrates: 11g, Protein: 30g, Fat: 10g, Fiber: 5g, Sugar: 5g