Serves 4
50 min
Pressure Cooker Thai Red Curry
Recipe GLPRc480addd38c1eb
A vibrant Thai red curry made in a pressure cooker with tender chicken, aromatic spices, and creamy coconut milk. Courgettes are added at the end for a fresh, slightly crisp texture, then served over jasmine rice and finished with fresh red chilli and Thai basil.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 tbsp vegetable oil
4 chicken legs
1 heaped tbsp Thai red curry paste
500 ml reduced salt chicken stock
400 ml coconut milk
2 lime leaves
2 tbsp Thai fish sauce
2 tbsp light brown sugar
2 large courgettes, cut into chunks
300 g jasmine rice, cooked
2 red chillies, deseeded and finely sliced
1 handful Thai basil
Directions
Heat the vegetable oil in the pressure cooker over medium-high heat. Add the chicken legs and pan-fry until golden brown on all sides, working in batches if necessary. Transfer the cooked chicken to a clean plate and set aside.
Add the Thai red curry paste to the remaining oil in the pressure cooker and cook for 2–3 minutes, stirring frequently, until the paste becomes fragrant and deepens in colour.
Pour in the reduced salt chicken stock and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Stir in the coconut milk, lime leaves, fish sauce, and light brown sugar. Return the chicken legs to the pressure cooker and stir well to coat in the curry liquid.
Lock the lid on the pressure cooker and place over high heat until full pressure is reached (the cooker will hiss or signal). Reduce the heat to low and cook for 20 minutes. If using an electric pressure cooker, set to high pressure for 20 minutes.
Remove the pressure cooker from the heat and allow it to depressurize completely before carefully opening the lid.
Place the pressure cooker back over medium heat and bring the curry to a gentle simmer. Add the courgette chunks and simmer for 3–4 minutes until they are tender but still retain some bite.
Divide the cooked jasmine rice among four serving bowls. Ladle the curry with the chicken and vegetables over the rice. Garnish each portion with sliced red chilli and fresh Thai basil before serving.
