February 05, 2016

Pressure Cooker Thai Coconut Curry

1 comment:
The beauty of this recipe is that it is 1) very quick, and 2) very forgiving. What that means is that you can play around with the veggies a great deal. Want sweet potatoes instead of potatoes? Done. Want winter squash instead of that? Done. Want to throw in green beans or eggplant or mushrooms? Go or it. Just don't overload your pressure cooker, and you'll be fine. Enjoy!


Pressure Cooker Thai Coconut Curry

Yield: 6 servings
Ingredients
  • 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
Cooking Directions
  1. 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.
  2. 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.
  3. 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.