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

Create juicy chicken and concentrated flavors in 20 minutes.

A bowl of thai green chicken next to a bowl of rice.
Thai chicken curry. .

Serious Eats / J. Kenji Lopez-Alt.

Why This Recipe Works

  • Frying the aromatics, spices, and curry paste in oil deepens their flavor and helps release it into the stew.
  • By using a pressure cooker, the chicken and vegetables are cooked through and tender in minutes
  • The kabocha squash and eggplant break down into the stewing liquid, thickening it without a need for further reduction.

When I first got my pressure cooker, I thought of it as a piece of highly specialized equipment that I'd need only in very specific situations, like if I wanted tough cuts like lamb shanks tender in under an hour. In my imagination, it was like the Navy SEALs of cooking gear, a tactical armored unit that sits around smoking cigars, lifting weights, and getting tattoos until something really serious goes down. (It probably has some kind of tagline that it delivers right before forcing ingredients into submission, like, "Can you handle the pressure?")

Until recently, I hadn't really considered it for a relatively quick-cooking meat like chicken. But after making this Thai-style stew, I've realized that a pressure cooker can work magic on chicken dishes.

The great thing about this dish is you can do as much or as little work as you want. For speed and convenience, I use store-bought Thai green curry paste. The paste would be fine on its own, but to freshen it up and add a little more complexity, I supplement it with some fresh garlic, ginger, Thai chiles, and spices like cumin and coriander. I fry them all in a little oil to coax out and deepen their flavors. In a pinch, you could skip this frying step and just dump everything into the pot at once, though you'd lose some of the rich layers of flavor.

Then I add a can of coconut milk to the cooker, along with a couple of alternating layers of diced eggplant, kabocha squash, and chicken pieces. A whole chicken cut into parts works great, but you can also opt for just the legs since the dark meat (which I like best when it's very well-done) comes out cooked-to-the-bone in no time. Miraculously, white meat simultaneously manages to stay incredibly tender and juicy—another huge pressure-cooker advantage, given that stewed chicken breast is normally horribly dry.

Uncooked chicken added to pressure cooker.
Yeah, I put the heart, liver, and gizzard into the stew, because I roll like that.

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The single can of coconut milk may seem like too little liquid, but as Kenji has shown in this cool recipe for Colombian chicken stew, you don't always have to add a lot of liquid to the pressure cooker to get quite a bit of delicious broth out of it.

With the cooker loaded, I let it run at high pressure for a mere 20 minutes. One of the challenges of making stews in a pressure cooker is that by cooking in a closed environment that traps all the steam, the juices can sometimes end up too watery and thin. The amazing thing about this stew is that the eggplant and squash break down into the cooking liquid, forming a thick sauce that doesn't need to be reduced. Stir in a splash of fish sauce, some herbs, and fresh spinach leaves, and it's ready to eat.

So if you ever find yourself facing an intimidating looking pressure cooker and it asks, "Can you handle the pressure?" the answer is, "Yes."

Spooning up some Thai green chicken curry.

Serious Eats

April 2014

Recipe Details

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

Active 20 mins
Total 45 mins
Serves 4 to 6 servings

Create juicy chicken and concentrated flavors in 20 minutes.


  • 2 tablespoons vegetable oil

  • 3 medium cloves garlic, crushed

  • 3 Thai green bird's eye chiles, 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

  • One (4-pound) whole chicken, cut into 8 pieces, or 4 pounds chicken drumsticks and thighs

  • Kosher salt

  • 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)

  • 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


  1. Heat oil in a pressure cooker over medium-high heat ("sear" setting on an electric pressure cooker) until shimmering. Add garlic, chiles, ginger, coriander, and cumin and cook, stirring, until aromatic, about 1 minute. Add curry paste and cook, stirring, until paste has darkened slightly, about 3 minutes.

    Frying aromatics in pressure cooker before adding additional ingredients for Thai green chicken curry.

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  2. Stir in coconut milk, bring to a simmer, and cook for 1 minute. Season chicken pieces with salt. Add half the squash and eggplant and season with salt. Add chicken and top with the remaining squash and eggplant. Season with salt. Seal pressure cooker and cook on high pressure for 20 minutes.

    All the ingredients in the pressure cooker for Thai green chicken curry.

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  3. Release pressure, remove lid, and stir in fish sauce, spinach, and 1/4 cup each of the cilantro and Thai basil. Season with salt and pepper. Ladle the stew into serving bowls and scatter remaining cilantro and basil on top. Serve with rice and lime wedges.

    Finished Thai green chicken curry still in pressure cooker.

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Special Equipment

Electric or stovetop pressure cooker

Nutrition Facts (per serving)
640 Calories
43g Fat
27g Carbs
45g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 640
% Daily Value*
Total Fat 43g 55%
Saturated Fat 20g 100%
Cholesterol 218mg 73%
Sodium 1146mg 50%
Total Carbohydrate 27g 10%
Dietary Fiber 5g 17%
Total Sugars 5g
Protein 45g
Vitamin C 18mg 92%
Calcium 109mg 8%
Iron 7mg 36%
Potassium 1172mg 25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)