This Pressure King Pro Thai Green Curry Recipe is quick and easy to make using the Pressure King Pro. You can make a delicious Thai Green Curry packed with nutrients and flavour in very little time.
The full recipe and method can be found below to make this delicious Pressure King Pro Thai Green Curry Recipe. To learn how to use the Pressure King Pro read my article in the link.
Make sure to read more of my recipes in my Pressure King Pro Recipes page.
Pressure King Pro
Using the Pressure King Pro speeds up the cooking process for this Thai Green Curry. This all-in-one pot recipe is easy to cook and delivers vast amounts of flavour.
Using the Pressure King Pro, you can add your ingredients in per the guide below, put the lid on and set the timer to cook. You will have a delicious Thai Green Curry using the Pressure King Pro in very little time.
Thai Green Curry Recipe
This Thai Green Curry Recipe using the pressure king pro has been designed to give you the full flavour of a Traditional Thai dish. In this recipe, I have given you the ingredients to make your own Thai Green Curry paste, but you can easily substitute this for a premium quality ready-made paste.
The critical element of a Thai Green Curry is all the ingredients should be balanced. The coconut milk and sugar bring the heat down in the chillies to get the full flavour of the Thai Green Chilli.
The use of shrimp paste, although optional, really helps add a delicious salt element to the dish.
The herbs are always added at the end to give a vibrant fresh flavour to the curry.
When tasting the curry for seasoning, place close attention to the balance of salt, sweet and chilli and adjust as necessary.
Thai Green Curry recipe cooked using the Pressure king pro. This delicious pressure king pro thai green curry is cooked in very little time with maximum flavour.
- 2-3 Whole Thai Green Chillies (adjust to taste)
- 2 Whole Shallots, peeled and Chopped
- 3 Whole Garlic Cloves peeled
- 1 Stalk Lemon Grass, white part only sliced
- 1 Thumb-size Galangal or Ginger peeled & Sliced
- 1 tbsp Coriander Powder
- 1 tsp Cumin Powder
- 1/2 tsp Shrimp paste (optional)
- 1 tbsp Lime Zest
- 2 tbsp Coriander (Cilantro) stems chopped
- 1 tbsp Vegetable Oil
- 2 Cups Mix veg (ex: bell peppers, bamboo shoots, baby corn, Thai (aubergene) eggplant) sliced
- 1lb/450g Bonless chicken, beef, shrimp or tofu sliced
- 2 cups Coconut milk
- 1 cup chicken or vegetable broth
- 2 tbsp fish sauce (or soy sauce for vegetarian version)
- 1 tbsp palm sugar or brown sugar
- 2 Kaffir lime leaves torn
- handfull Thai basil leaves torn
- Salt to taste
In a food processor, combine all the green curry paste ingredients. Blend until you get a smooth paste. If needed, add a splash of water to help the blending process.
Set paste aside
Plug in the Pressure King Pro and select the "Sauté" or "brown" function. Add a tablespoon of vegetable oil to the pot.
Traditionally you would use some of the coconut milk and cook it unti the oil comes out of the milk. Sometimes its hard to get good coconut milk so oil is easier to use.
Once the oil is hot, add the green curry paste to the pot. Sauté for about 2-3 minutes until fragrant, stirring occasionally to prevent burning.
Add your choice of protein (chicken, beef, shrimp, or tofu) to the pot. Sauté for another 3-4 minutes until the protein is slightly cooked.
Stir in the mixed vegetables and torn kaffir lime leaves.
Pour in the coconut milk and chicken or vegetable broth.
Mix well. Season the curry with fish sauce (or soy sauce), palm sugar, and a pinch of salt.
Adjust the flavors according to your taste.
Close the lid of the Pressure King Pro securely.
Select the "Meat" function and set the timer for 10 minutes.
Once the cooking time is up, carefully release the pressure according to the manufacturer's instructions.
Open the lid and stir the curry.
Taste and adjust the seasoning if needed.
Add torn Thai basil leaves to the curry and gently stir them in.
Serve with steam jasmine rice and enjoy.