Name: Pressure cooker green chicken curry
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 tablespoon peanut oil; 1 kg chicken thigh fillets, quartered; ¼ cup (75g) green curry paste; 1 cup (250ml) coconut cream; 2 medium zucchini (240g), sliced thickly; 1 tablespoon fish sauce; 1 tablespoon fresh lime juice; 1 tablespoon grated palm sugar; 1/3 cup each loosely packed fresh coriander and Thai basil leaves; 2 green onions, sliced thinly

We’ve created this classic Thai curry in the pressure cooker for tender meat in under 30 minutes for a fragrant, flavoursome and filling meal.

Looking for more pressure-cooker recipes?

Ingredients

1 tablespoon peanut oil

1 kg chicken thigh fillets, quartered

¼ cup (75g) green curry paste

1 cup (250ml) coconut cream

2 medium zucchini (240g),  sliced thickly

1 tablespoon fish sauce

1 tablespoon fresh lime juice

1 tablespoon grated palm sugar

1/3 cup each loosely packed fresh coriander and Thai basil leaves

2 green onions, sliced thinly

Method

1.Heat half the oil in a 6-litre (24-cup) pressure cooker; cook chicken, in batches, until browned. Remove  from cooker.

2.Heat remaining oil in cooker; cook paste, stirring, for 3 minutes or until fragrant. Return chicken to cooker with coconut cream; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure (see notes); cook for 5 minutes.

3.Release pressure using quick-release method (see notes); remove lid. Add  zucchini; secure lid. Bring cooker to  high pressure. Reduce heat to stabilise pressure (see notes); cook for 2 minutes.

4.Release pressure using quick-release method; remove lid. Stir in sauce, juice, sugar and half the herbs; season to taste. Serve sprinkled with remaining herbs and onion.

Serve with steamed jasmine rice.

If you have an electric pressure cooker it will automatically pressurise itself.

QUICK-RELEASE METHOD
For the quick-release method referred to in our recipes, always use tongs (steam can burn your fingers) to turn the pressure valve on top of the cooker to open the valve and release the steam. This will release the pressure quickly before you remove the lid. To check  the food towards the end of the cooking time or to add more ingredients, follow this method.
We have used a 6-litre (24-cup) pressure cooker for the recipes on  the following pages.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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