Thai Green Curry Chicken w/ Kabocha Squash & Eggplan

Serves: 6-8

Pressure Cooking Time: 13 min


  • 2 tablespoons vegetable oil 
  • 6 medium cloves garlic, crushed 
  • 1-inch piece fresh ginger, peeled and chopped 
  • 1/2 teaspoon ground coriander 
  • 1/4 teaspoon ground cumin 
  • 2 tablespoons Thai green curry paste 
  • 2 tablespoons fish sauce 
  • One (14-ounce) can coconut milk 
  • 6 cups cubed skin-on kabocha squash (about half of a small 4-pound squash, washed skin) 
  • 1 medium (12-ounce) eggplant, cubed (about 4 cups) 
  • 4 pounds chicken (I prefer boneless chicken thighs) 
  • Kosher salt for seasoning chicken and veggies 
  • 1/2 cup loosely packed fresh cilantro leaves and tender stems, chopped 
  • 1/2 cup loosely packed fresh Thai basil leaves, chopped or chiffonade 
  • Freshly ground black pepper 
  • Lime wedges, for serving


  1. Cut chicken into large chunks and season with salt. Also season cubed eggplant and squash.
  2. Heat oil in a pressure cooker over medium-high heat ("brown" setting on Fagor multicooker) until shimmering. Add garlic, ginger, coriander, and cumin and cook, stirring, until aromatic, about 1 minute. Add curry paste and cook, stirring another 2 minutes. NOTE: You can actually just put all the ingredients in the pot and pressure cook on high for 13 minutes without browning first. Browning brings out a deeper flavor in the spices, but it's not necessary. 
  3. Stir in coconut milk and fish sauce. Add half the squash and eggplant. Add chicken and top with the remaining squash and eggplant. Seal pressure cooker and cook on high pressure for 13 minutes. 
  4. Release pressure, remove lid, and stir in chopped cilantro and Thai basil. Softened vegetables will thicken stew upon stirring. Season with salt and pepper to taste. Ladle the stew into serving bowls and garnish with a few whole Thai basil leaves. Serve with rice and lime wedges on side.

-> Recipe provided by Chef April Lee (adapted from Daniel Gritzer, Serious Eats)