Best Pressure Cooker Thai Squash Curry Recipes

PRESSURE COOKER THAI GREEN CHICKEN CURRY WITH EGGPLANT & KABOCHA SQUASH RECIPE - (4.3/5)

Pressure Cooker Thai Green Chicken Curry with Eggplant & Kabocha Squash Recipe - (4.3/5) image

Provided by á-45363

Number Of Ingredients 19

Ingredients

2 tablespoons vegetable oil
3 medium cloves garlic, crushed
3 Thai green bird's eye chilies, halved
1-inch piece fresh ginger, peeled and sliced 1/8 inch thick
1/4 teaspoon ground coriander
1/8 teaspoon ground cumin
2 tablespoons Thai green curry paste
1 (14-ounce) can coconut milk
6 cups cubed skin-on Kabocha squash (from about half of one small 4-pound squash)
1 medium (12-ounce) eggplant, cubed (about 4 cups)
1 (4-pound) whole chicken, cut into 8 pieces, or 4 pounds chicken drumsticks and thighs
Kosher salt
1 tablespoon fish sauce
4 ounces spinach (about 4 packed cups), roughly chopped
1/2 cup loosely packed fresh cilantro leaves and tender stems (from about 5 sprigs)
1/2 cup loosely packed fresh Thai basil leaves (from about 5 sprigs)
Freshly ground black pepper
Cooked rice, barley, or other grain, for serving
Lime wedges, for serving

Steps:

Heat oil in a pressure cooker over medium-high heat ("sear" setting on an electric pressure cooker) until shimmering. Add garlic, chilies, ginger, coriander, and cumin and cook, stirring, until aromatic, about 1 minute. Add curry paste and cook, stirring, until paste has darkened slightly, about 3 minutes. Stir in coconut milk, bring to a simmer, and cook for 1 minute. Season chicken pieces with salt. Add half the squash and eggplant and season with salt. Add chicken and top with the remaining squash and eggplant. Season with salt. Seal pressure cooker and cook on high pressure for 20 minutes. Release pressure, remove lid, and stir in fish sauce, spinach, and 1/4 cup each of the cilantro and Thai basil. Season with salt and pepper. Ladle the stew into serving bowls and scatter remaining cilantro and basil on top. Serve with rice and lime wedges.

PRESSURE COOKER THAI SQUASH CURRY

Pressure Cooker Thai Squash Curry image

Add an easy Thai squash curry recipe to your cooking repertoire from My Food and Family. You can cook up our tasty Pressure Cooker Thai Squash Curry ahead of time and serve it over white or brown rice.

Provided by My Food and Family

Categories Home

Time 50m

Yield 8 servings

Number Of Ingredients 11

Ingredients

1-1/3 cups long-grain brown rice, uncooked
1/4 cup KRAFT Zesty Lime Vinaigrette Dressing
1 each green and red bell pepper, chopped
1 jalapeño pepper, chopped
1 onion, chopped
2 Tbsp. each minced garlic and gingerroot
1 butternut squash, cut into 1-inch chunks
2 cups vegetable broth
2 Tbsp. sugar
2 Tbsp. red curry paste
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

Steps:

Cook rice as directed on package, omitting salt.
Meanwhile, heat dressing in electric pressure cooker using SAUTÉ setting. Add peppers, onions, garlic and ginger; cook and stir 4 min. Add all remaining ingredients except cream cheese; mix well. Close and lock lid. Turn Pressure Release Valve to Sealing position. Cook 6 min. using HIGH PRESSURE COOK setting.
Use Natural Pressure Release for 10 min., then do a Quick Pressure Release to vent any remaining pressure. Slowly remove lid. Add cream cheese; stir until melted. Serve over rice.

Nutrition Facts : Calories 240, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 5 g