Pressure cooker green chicken curry
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.
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Cooking tools:
- Pressure cooker
- Kitchen scale
- Stove
- Chef's knife
- Cutting board
- Tongs
- Wooden spoon
- Measuring cup
- Measuring spoon
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
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