Pressure Cooker Thai Coconut Curry
Yield: 6 servings
- 2 tablespoons oil
- 3 cloves garlic, crushed
- optional: 3 Thai green chilis
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 2 teaspoons Thai curry cowder
- OR 2 tablespoons Thai curry paste
- 1 14-oz can coconut milk
- 6 cups potatoes, cubed
- 4 carrots, sliced 1/2-inch thick
- 1-2 lbs chicken pieces
- Kosher salt
- 1 tablespoon fish sauce
- 4 oz (4 packed cups) spinach
- 1/2 cup loosely packed fresh herbs
- fresh black pepper
- 1/4 - 1/2 cup cooked rice or grain
- 6 lime wedges
- Heat oil in a pressure cooker over medium-high heat until shimmering. Add garlic, chilies (if using), ginger, coriander, and cumin and cook, stirring, until aromatic, about 1 minute. Add curry powder or paste and cook, stirring, until it has darkened slightly, about 2 or 3 minutes.
- Add coconut milk, stir, bring to a simmer, and cook for 1 minute. Sprinkle salt on chicken pieces. Add half the potatoes and carrots. Add chicken and top with the remaining potatoes and carrots. Sprinkle on a little salt. Seal pressure cooker and cook on high pressure for 20 minutes.
- Release pressure with the quick-release method, remove lid, and stir in the fish sauce, spinach, and 3/4 of any fresh herbs. Season with salt and pepper to taste. Ladle the stew into serving bowls and place remaining herbs on top. Serve with rice (or grain) and lime wedges.