Thai Curry Brothy Chicken Stew
A cozy, Thai-inspired chicken stew that’s richer than soup but lighter than curry. Made with red curry paste, coconut milk, rice and chicken, this brothy one-pot meal is high-protein, packed with flavour and veggies - all made in the pressure cooker.
Equipment
- Pressure cooker optional
Ingredients
- 1 tbsp neutral oil coconut, avocado or canola
- 1 onion finely chopped
- 4 cloves garlic minced
- ½ stick lemongrass chopped (optional)
- 1 thumb-sized piece of ginger grated
- 2 tbsp Thai red curry paste
- 400 ml 1 can full-fat coconut milk
- 2 cups chicken stock plus extra for topping up
- 1-2 tbsp fish sauce
- 1-2 tbsp soy sauce
- 2 tsp palm sugar or brown sugar or honey
- ½ cup dry white rice I used jasmine
- 500 g boneless skinless chicken breast/thighs
- 2 cup green beans trimmed and chopped
- 1 medium eggplant roasted or raw (see notes)
- Juice of 1 lime
To Serve:
- Fresh coriander
- Fresh Thai basil or normal basil
- Chilli oil/crunch
- Extra lime wedges
Instructions
- Set your pressure cooker to sauté mode. Heat the oil, then add onion, garlic, and ginger. Cook for 2–3 minutes until fragrant.
- Add the red curry paste and coconut cream. Fry for 2–3 minutes, stirring often, until the oil begins to separate and the paste darkens slightly.
- Pour in the coconut milk and chicken stock. Stir in fish sauce, soy sauce, and palm sugar. Taste and adjust seasoning if needed.
- Stir in the uncooked rice and nestle in the chicken thighs. Cancel sauté mode and close the lid. Set to pressure cook (or “rice” setting) for 12 minutes.
- Allow pressure to release naturally for 10 minutes, then manually release the remaining pressure. Open the lid and remove the chicken to shred.
- Return the shredded chicken to the pot. Add green beans and roasted or raw eggplant. (If raw, chop and add as-is. If roasting: toss in olive oil and air-fry or roast at 180°C/350°F for 12–15 minutes until golden.)
- Close the lid again and pressure cook for another 3–4 minutes (use "fish" or "delicate" setting if available). Quick release the pressure.
- Stir in fresh lime juice. Taste and adjust seasoning with more fish sauce, soy, or sugar as needed. Serve hot, topped with fresh herbs, lime wedges, and chilli oil.
Notes
- Air-fryer roasted eggplant: Chop into 2-3cm pieces, toss in olive oil and air-fry or roast at 180°C/350°F for 12–15 minutes until golden.
- You can swap chicken thighs for breast, tofu, or chickpeas.
- For extra richness, use more coconut cream and less stock.
- This thickens as it sits. Add extra stock when reheating if needed.
- Leftovers freeze beautifully for up to 3 months.