It took me a minute to decide what to call this one. The original recipe was Thai Crock Pot Chicken, but I decided to try it out in the pressure cooker instead. Don't get me wrong, I love my crockpot. There are many recipes on this blog that use it, and it's fantastic for many things (including, I'm sure, this original recipe). But in theory, I should be able to take most crockpot recipes, throw them in the pressure cooker instead, and cook them for about 10 minutes at pressure instead of 5-8 hours on low heat. This was the first test: would it work? The answer was a definite yes. This was a fantastic recipe! Very easy to make, lots of great flavors, and it all came together nicely in the pressure cooker. The only change I made was adding a little bit of lime juice, which I'll definitely do again the next time I make this.
- 8 chicken thighs
- ¾ teaspoon ground ginger
- 3 green onions, chopped
- 1 can (14 ounces) light coconut milk
- ¾ teaspoon turmeric
- ½ teaspoon dried red pepper flakes
- 1 teaspoon lime juice
- 1 (8 oz.) can pineapple chunks, drained
- 2 Tablespoons cornstarch
- 2 Tablespoons water
- Salt and pepper to taste
- Cooked rice
- ½ cup chopped peanuts
- Cut chicken thighs into bite sized chunks and remove any visible fat. Place in pressure cooker. Add ginger, green onion, coconut milk, turmeric and red pepper flakes. Stir to combine, cover, and bring to high pressure (15 psi).
- Cook for 10 minutes at high pressure, then release pressure and remove lid.
- Turn stove to medium heat. Mix cornstarch and water together, stirring until the cornstarch is dissolved. Add to pressure cooker, along with pineapple and lime juice. Adjust seasoning with salt and pepper.
- Cook for 5-10 minutes until thickened and bubbly.
- Serve over the rice and garnish with peanuts.
I'll probably increase the lime juice next time, and I'll probably replace the salt with fish sauce to make it more authentic Thai. Delicious combination of flavors though, this one is a keeper.