Thai Green Chicken Curry

serves 4


  • 1 tbsp groundnut or vegetable oil
  • 1kg chicken thighs, boned, skinned and quartered
  • 75g green curry paste
  • 250ml coconut cream
  • 2 medium courgettes, thickly sliced
  • 1 tbsp Thai fish sauce (Nam Pla)
  • 1 tbsp lime juice
  • 1 tbsp soft light brown sugar
  • 4 tbsp chopped fresh coriander
  • 4 tbsp chopped Thai basil
  • Salt and pepper, to season
  • 2 spring onions, finely sliced


  1. Heat half the oil in the pressure cooker pan brown the chicken in batches, remove from the pan and set aside.
  2. Heat the remaining oil, add the curry paste and stir for 2-3 minutes until fragrant, then return the chicken to the pan with the coconut cream. Put the lid on, bring the pan to high pressure and cook for 5 minutes.
  3. Add the courgettes, return to high pressure and cook for a further 2 minutes.
  4. Stir in the fish sauce, lime juice, sugar and half the herbs and season to taste. Sprinkle with the remaining herbs and the spring onion and serve with rice.

Tip – if you can’t get Thai basil use a mixture of basil and mint.