Pressure Cooker Thai Green Chicken Curry With Eggplant and Kabocha Squash Recipe

Pressure Cooker Thai Green Chicken Curry With Eggplant and Kabocha Squash Recipe
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
  • One (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)
  • One (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
Nutrition
1042
52% daily value
4 servings
                                       
                                            high-​fiber, low-​carb, dairy-​free
     

Fat

117% 76

Saturated

164% 33

Trans

- 0

Monounsaturated

- 25

Polyunsaturated

- 12

Carbs

10% 31

Carbs (net)

- 24

Fiber

28% 7

Sugars

- 8

Sugars, added

- 0

Protein

129% 64

Cholesterol

77% 232

Sodium

88% 2107

Calcium

18% 176

Magnesium

49% 194

Potassium

56% 1968

Iron

52% 9

Zinc

37% 6

Phosphorus

94% 655

Vitamin A

47% 425

Vitamin C

148% 89

Thiamin (B1)

24% 0

Riboflavin (B2)

36% 1

Niacin (B3)

120% 24

Vitamin B6

88% 2

Folate equivalent (total)

41% 164

Folate (food)

- 164

Folic acid

- 0

Vitamin B12

16% 1

Vitamin D

0% 1

Vitamin E

20% 4

Vitamin K

228% 182
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