I love making Thai curry at home – as long as I cheat and use a can of Thai curry paste. Now, I am an adventurous home cook, and buy lots of specialty ingredients, but Thai curries use a lot of things I would never need again. That’s where curry paste comes in. It’s a mix of the chiles, aromatics, herbs and spices that make up a Thai chili. Turns out, I’m not the only one who likes a shortcut – lots of Thai home cooks use curry paste instead of making their own base. 1 I like a lot of curry flavor, so I use an entire 4 ounce can, but you can cut back to a couple of tablespoons if you want to cut back on the heat.
Speaking of heat, green curry gets that bright green color from the main ingredient – Thai green chiles. This is not a dish for the faint of heart – it packs some heat with its Thai flavor.
Speaking of the color – I thought green curry would be a hard sell to my kids, but once they tried it, they fell in love with the Thai combo of hot, sour, sweet, and salty flavors.
I love my pressure cooker for quick curries. I can replace an hour of simmering with ten minutes under pressure, and get tender chicken in a bright, spicy, green broth. I add green beans at the end – they would be cooked to mush in the pressure cooker, but a quick simmer gives an extra crunch to the dish.
Recipe: Pressure Cooker Thai Green Chicken Curry
6 quart or larger pressure cooker (I love my Instant Pot electric pressure cooker)
Cream from the top of a (13.5 ounce) can coconut milk
4 tablespoons green curry paste (a whole 4 oz can)
3 pounds boneless skinless chicken thighs, cut into 1/2 inch by 2 inch lengths
1 teaspoon Diamond Crystal kosher salt or 3/4 teaspoon fine sea salt
The rest of the (13.5 ounce) can coconut milk
1 cup chicken stock or water
1 tablespoon fish sauce (plus more to taste)
1 tablespoon soy sauce (plus more to taste)
1 tablespoon brown sugar (plus more to taste)
Juice from 1 lime
12 ounces green beans, trimmed and cut into 2 inch pieces
Garnish and Sides
Minced basil (preferably Thai basil)
Saute the aromatics: Heat the vegetable oil over medium-high heat in the pressure cooker pot until shimmering. (Use Sauté mode in an electric pressure cooker.) Stir in the onion, garlic, and ginger, and saute until the onion starts to soften, about 3 minutes.
Fry the curry paste: Scoop the cream from the top of the can of coconut milk and add it to the pot, then stir in the curry paste. Cook, stirring often, until the curry paste darkens, about 5 minutes.
Pressure cook the curry: Sprinkle the chicken with the kosher salt. Add the chicken to the pot, and stir to coat with curry paste. Stir in the rest of the can of coconut milk, chicken stock, fish sauce, soy sauce, and brown sugar. Lock the lid and pressure cook on high pressure for 10 minutes in an electric PC or 8 minutes in a stovetop PC. Quick release the pressure in the pot.
Finish the curry: Remove the lid from the pressure cooker, then set it over medium heat (Sauté mode in an electric pressure cooker.) Stir in the lime juice and the green beans, and simmer the curry until the green beans are crisp-tender, about 4 minutes. Taste the curry for seasoning, adding more soy sauce (to add salt) or brown sugar (to add sweet) as needed. Ladle the curry into bowls, sprinkle with minced cilantro and basil, and serve with Jasmine rice.
Cuisine: Thai |Recipe Type: Pressure Cooker
Don't shake the can of coconut milk - you want the solid layer of cream on the top and the liquid underneath. That lets you fry the coconut cream with the curry paste, then add the liquid later
I like my curry hot, so I use 4 tablespoons of curry paste - in other words, the entire 4 ounce can. If you want to cut back on the heat, only use 2 tablespoons of curry paste.
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Kind of like using a chili powder blend instead of grinding your own chilies here in the US.↩
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