

I have made a quick Thai-style pressure cooker chicken curry a few times before, but this time I decided to make it more of a one-pot meal and add some cabbage as well (although I did make some rice in a separate pan. As often happens, just when I think I have come up with a totally unique recipe, I search on the web just to check, and what should come up, but a recipe very similar to the one that I had just made on a blog I had never come across before, called Paleo Pot.

Despite the similarities, I decided to post my version anyway, since whereas that version requires 4 hours of simmering in a crock pot (I have included a link to the crock pot version if you happen to use a crock pot), my pressure cooker version can be on your table in less than an hour, including prep time. In fact, I usually try to keep a jar of curry paste and a can of coconut milk on hand for those evenings when I don’t have a lot of time.

The cabbage turns out to be a good match for the chicken and coconut, and I will definitely be using this particular combination again.

Oh, and pay no attention to the tomato paste in the ingredients “group photo”. I had originally planned to use it, but once the whole thing started coming together, it was unceremoniously dropped from the lineup.

I like to serve it with turmeric rice. Give it a try and let me know how you like it!



Quick Pressure Cooker Chicken Cabbage Curry Print Recipe type: Entree Cuisine: Thai Author: Michael Rushlow Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: 2-3 A perfect dish for those evenings when you don't have a lot of time to get dinner on the table. Ingredients 1 tablespoon oil

1.5 lbs. boneless chicken thighs

1 medium cabbage, roughly chopped

1 onion, chopped

2 jalapeño peppers, seeded and chopped

4 cloves garlic, chopped

3 tablespoons canned or jarred curry paste

½ cup white wine

½ teaspoon cayenne pepper

1 can coconut milk

1 tablespoon fish sauce

Salt and pepper Instructions Season chicken with salt and pepper Lightly brown the chicken in 1 tablespoon oil over medium-high heat Remove to plate Drain all but 2 tablespoons of fat Saute onions, garlic and jalapeno until they start to soften Stir in curry paste and continue to saute for another minute Add white wine and stir, scraping browned bits off the bottom of the pan Add cabbage, coconut milk, fish sauce and cayenne then stir Stir the chicken back in Add salt to taste (it may not need any because of the fish sauce and curry paste) Cover the pressure cooker, turn heat to high and bring to high pressure When high pressure is reached, reduce heat to maintain high pressure Set timer for 20 minutes When time is up, remove from heat and allow pressure to come down naturally Serve with rice 3.2.1753