- (1 - 1 1/2 lbs.) Chicken Breast (Boneless, Skinless)
- (1 Cup) Chicken Broth
- (1) Yellow Onion, sliced
- (1) Green Pepper, cut into bite-sized pieces
- (1) Red Pepper, cut into bit-sized pieces
- (1) Zucchini, sliced into half moons
- (1/2 - 1) Yellow Squash, sliced into half moons
- (2-3) Red Potatoes, peeled and diced
- (1 1/2 tsp.) Cumin
- (1 Tbsp.) Curry Powder
- (2-3 Tbsp.) Green Curry Paste
- (3/4 tsp.) Ground Coriander Powder
- (4) Cloves Garlic, minced
- Zest of 1 lime
- (2 Tbsp.) Lime Juice
- (2 1/2 Tbsp.) Fish Sauce
- (1 Tbsp. + 1 tsp.) Brown Sugar
- (1) Can Organic Coconut Milk
- (2 Tbsp.) Oil for sautéing
- Cilantro for garnish
- Salt & Pepper, to taste
- Optional Ingredients:
- (8 oz.) Sliced Water Chestnuts, drained & rinsed
- (8 oz.) Sliced Bamboo Shoots, drained and rinsed
- (1) Can Garbanzo Beans, drained & rinsed
- Equipment Needed:
- (6-Qt.) Electronic Pressure Cooker
- Citrus Reamer
- Microplane or fine grater
- Garlic Press
This recipe may have some ingredients new to you but they will make a great addition to your pantry.
Many people mistakenly believe all Thai food is spicy. That isn't the case. This dish does have a little spice, but you can control how much by adding in a little more or less green curry paste. This dish is fragrant with complex flavors with a little bit of sweet, salty, and underlying citrus flavors.
Step 1: Peel and dice the potatoes and mince the garlic, then set them aside.
Step 2: Cut the chicken breast into bite-sized cubes. One of the benefits of cooking in an electric pressure cooker is that you can often cook frozen meat. My chicken breasts were frozen when I started the recipe. They are actually a little easier to cut when frozen and just slightly thawed.
Step 3: If making this recipe in an electric pressure cooker, press the saute button then press the adjust button until it is set to MORE. When the pot displays HOT, pour the spices into the pot and saute until fragrant, approximately 30 seconds. Then press cancel. Add the minced garlic and saute for another 30 seconds.
Step 4: Add the cubed chicken, chicken broth, diced potatoes, and coconut milk. DO NOT STIR. Close and lock the lid and set it to seal. Press the Manual button and adjust the time to 6 minutes. It will take approximately 12-15 minutes to come to pressure. This is part of the cooking time.
When the pressure cooker comes to pressure the display will show the 6-minute cook time and then will begin to count backward. When complete the pot will beep three times and display L0:00 and then begin to count upward. This indicates the pot is in the keep warm phase.
CROCK POT INSTRUCTIONS: Put the chicken, spices chicken broth, diced potatoes, and coconut milk into the crock. Place the lid on and set it to HIGH for 2 1/2 hours.
Step 5: When the pressure cooker reaches L0:00 perform a quick pressure release by turning the steam release valve. Be careful of the steam. The pressure release can take 2-4 minutes. The front of the pot will begin counting up. Once the pin drops, press the Cancel button, open the lid, and give the contents a stir. The potatoes should be fork-tender.
Step 6: Press the saute button and then the adjust button to less or normal. Stir in the green curry paste, fish sauce, and brown sugar.
Step 7: Add the zest of one lime and lime juice. Taste and adjust the seasoning to your liking.
NOTE: If the dish is too spicy for you, simply add more coconut milk. If you would like a little more kick, add more green curry.
Step 8: Add the vegetables and garbanzo beans. Continue to saute until beans are heated through and veggies are to the tenderness of your liking, approximately 5-7 minutes. Press cancel when done.
CROCK POT INSTRUCTIONS: Stir in the green curry paste, fish sauce, and brown sugar. Add the zest of one lime, lime juice, vegetables, and garbanzo beans. Replace the lid and let the crock pot cook for another 30 minutes. The dish is done when the beans are heated through and the veggies are to the tenderness of your liking, Taste and adjust the seasoning to your liking.
Step 9: Garnish with cilantro and serve hot over a bed of hot jasmine rice with a lime wedge.
I used the whole 4 oz. jar of green curry paste and added the juice of another half a lime, an additional 2 tsp. brown sugar, and 1/2 tsp. fish sauce.
Store any uneaten rice and curry in separate containers
Recipe by Victoria Cook:
Victoria is a home cook turned host and cook for 100+ episodes of a private cooking show for wellness practitioners and their patients. As a lover of ethnic cuisines, she uses a variety of spices and fresh ingredients to make flavorful healthy meals for her husband and son. She loves to challenge herself with new recipes and if she can make them in an electric pressure cooker, she’s even happier.