Pressure Cooker Thai Green Chicken Curry
Recipe by Preeya Alexander
Serves 4-6 | 
Prep 10 min | 
Cook 25 min
Ingredients
- 3 tbsp AYAM™ Thai Green Curry Paste
- 1 can AYAM™ Coconut Milk 400ml
- ½ tsp cumin powder
- 600g chicken thighs, cut into similar-sized pieces
- 1 tbsp AYAM™ Fish Sauce
- 2 garlic cloves, crushed
- 1 tbsp lime juice
- ½ tbsp brown sugar
- 1 zucchini, chopped into half moons
- 200g green beans, top tailed and cut into pieces
- 1 brown onion, diced
- 1 cup bamboo shoots (if from a can, drained, rinsed, and sliced)
- 3 lime leaves
To serve
- Thai basil
- Coriander, roughly chopped
- Rice, white or brown
Method
- Place pressure cooker on medium heat and brown the onion and garlic. Sautee gently until softened.
- Add the green curry paste and coconut milk and ensure that the paste is mixed through and bring to a gentle simmer.
- Stir through the cumin powder. Now add chicken, fish sauce, brown sugar, zucchini, bamboo shoots, lime leaves, green beans, and lime juice.
- Mix and combine all ingredients. Place the pressure cooker on high for about 20 minutes.
- Serve with fresh Thai basil and chopped corianders on a bed of rice.
