Pressure Cooker Thai Green Chicken Curry With Eggplant and Kabocha Squash Recipe (2024)

FAQs

What is the secret to Thai curry? ›

The secret to making amazing Thai curries is to use plenty of aromatics, like onion, ginger and garlic. Choose full-fat coconut milk for its richness (you won't regret it!). Stirring in just a little bit of rice vinegar and sugar adds tons of complexity.

Often, Thai curries are made using coconut milk as the main liquid, which results in a creamy consistency. You can use as much or as little coconut milk as you wish based on your preference for texture, spice, and flavor.

Toasting the spices wakes them up and makes the curry more aromatic. Toasting the shrimp paste makes it more pungent and adds a smoky flavour.

Indian chef Maunika Gowardhan suggests using tomato purée, coconut milk or yoghurt as natural thickening agents to achieve the perfect consistency. Adding ground nuts such as almonds or peanuts can also be a great way to ensure your curry is a knockout.

Green curry is considered the most popular curry. With coconut milk as one of the main ingredients, there is a hint of sweet flavoring as well. Because the green curry paste is made with green chilis, it is far hotter than other curries.

The curry base is made with onions, tomatoes, ginger, garlic, red chilli powder and garam masala. I prefer to go with potatoes, carrots, peas, green beans, cauliflower, corn and bell peppers. Though you can use other veggies like baby corn, sweet potato and broccoli, the curry will have different flavors.

Serve your Thai Green Curry with:

A crunchy salad (minus the dijon dressing). The cauliflower fried rice from this recipe – fried up with coriander and lime. Or how about some pan fried roti from Whitney at WhitneyBond.com.

Add lemon juice and salt to taste. Add in the chicken and continue to simmer the curry in the skillet on medium-low to medium until the chicken is cooked through. Once the chicken has cooked through, add in the heavy whipping cream and stir.

Does coconut milk thicken curry? ›

For a rich and creamy curry, coconut milk or cream can be a fantastic thickening agent. They not only add creaminess but also a delightful tropical flavour. Simply pour in some coconut milk or cream and let it simmer until your sauce reaches the desired consistency.

For example, lemongrass, Galangal and Shrimp paste are the common ingredients found in Thai curries. They enhance the flavour of the curry dishes, and yet, they are rarely used in other cuisines.

Whether you may be familiar with the differences between curries from various countries, such as Indian versus Japanese curry, and perhaps even know how to make them at home, there's a special flavor enhancer that you may not have thought to add: honey.

Shrimp paste gives Thai curry pastes a distinctive, authentically Thai flavor. It's also a source of “umami” that adds depth to the curries the paste is used in. It should always be roasted for a few minutes before being added to the curry paste.