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

Directions

Heat oil in a pressure cooker over medium-high heat until shimmering. Add garlic, chilies, 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.