Thai green curry chicken

By Vanessa Gianfrancesco
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Who knew a fantastic lunch could be this easy?


Total Time


  • 7 tablespoons (105 milliliters) Thai green curry paste
  • 1 tablespoon (15 milliliters) ground cumin
  • 6 shallots, sliced
  • 2 garlic cloves, diced
  • 1 leek, sliced
  • 1 x 2.5 centimeter piece of galangal
  • 1 x 2.5 centimeter piece of ginger, peeled
  • 6 chicken breasts, cut into pieces
  • 2 x 400 milliliter cans coconut milk
  • 1/4 cup (60 milliliters) vegetable stock
  • 4 lime leaves
  • 3 tablespoons (45 milliliters) lime juice
  • 1 tablespoon (15 milliliters) soy sauce
  • 1 tablespoon (15 milliliters) fish sauce
  • 1 red pepper, julienned
  • 3 cups (710 milliliters) chopped eggplant
  • 3 cups (710 milliliters) baby spinach
  • 3/4 cup (180 milliliters) fresh basil leaves

To serve:

  • Lime wedges
  • Cooked jasmine rice


  1. Set multi-cooker to Sauté. Add curry paste and cumin and cook for 60 seconds. Add shallots and cook for one minute. Add garlic, leek, galangal, and ginger and cook for one minute. Turn Sauté function off. Add chicken, coconut milk, vegetable stock, lime leaves, lime juice, soy sauce, and fish sauce.
  2. Close and lock lid. Close vent. Set to Pressure Cook on high for ten minutes. When the cooking has finished, quick release the steam by opening the vent, making sure to vent steam away from you.
  3. Set multi-cooker to Sauté. Bring contents to a simmer. Add the red pepper and eggplant and cook until tender, about ten minutes. Add baby spinach and basil leaves and stir.
  4. Remove ginger, galangal, and lime leaves and discard. Transfer to serving bowls. Serve with lime wedges and rice.


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