Thai Green Chicken and Vegetable Curry

1. Heat the oil

Start by heating the vegetable oil in your pressure cooker over medium-high heat until it shimmers.

2. Add aromatics and spices

Add the crushed garlic, halved chilies, and sliced ginger to the pot, along with the ground coriander and ground cumin. Cook for about a minute, stirring constantly, until the mixture becomes aromatic.

3. Cook curry paste

Add the Thai green curry paste. Cook it for about three minutes, stirring frequently, until the paste darkens slightly and becomes fragrant.

4. Add coconut milk

Stir in the coconut milk and bring it to a simmer for about a minute.

5. Season chicken and add vegetables

Season the chicken pieces generously with kosher salt. Add half of the cubed kabocha squash and eggplant to the pot, seasoning with a pinch of salt. Place the chicken pieces on top of the vegetables, then add the remaining squash and eggplant, seasoning again with a little more salt.

6. Pressure cook

Seal the pressure cooker and cook on high pressure for 20 minutes. Once done, release the pressure and remove the lid.

7. Finish curry

Stir in the fish sauce, roughly chopped spinach, and half of the cilantro and Thai basil. Season with kosher salt and freshly ground black pepper to taste.

8. Serve

Ladle the curry into serving bowls and scatter the remaining cilantro and basil on top. Serve hot with cooked rice or barley and lime wedges on the side for a burst of freshness.