Thai green curry

I often make Thai green curry with potatoes and chicken as the main ingredients. Recently I started making it with the pressure cooker, rather than in a big pot.

Here's how I make it:

3-5 potatoes, diced
200ml water
300-400g chicken pieces
1 tbsp chopped ginger
2 cloves garlic, finely chopped or minced
1 onion, halved and thickly sliced
1 large red or green capsicum, thickly sliced
1-2 egg plant
250g pre-cooked bamboo shoot
50g green curry paste
400ml coconut milk
3 tbsp soy sauce
Your favourite herb spices
Dried potato flakes (to thicken at the end)


1. Fry the onion, ginger, garlic and chicken a little in a frying pan.

2. Put the vegetables in the pressure cooker with the water. Then place the chicken and onions on top.

3. In a small bowl, mix together the coconut milk with the remaining ingredients (except the potato flakes). Pour this liquid over the vegetables and chicken in the pressure cooker.

4. Close the pressure cooker and heat on fast speed setting, cook for 8 minutes once it reaches the correct pressure.

5. Depressurise and let sit with the lid on for a few minutes. Thicken the curry with potato flakes as you like it.


Notes:
If you don't have all the ingredients, you can substitute something else instead. A little pumpkin with this is good too. Just chop it up and boil it with the potato.

I get my Thai green curry pasta in Osaka at Yamaya, which is in the OCAT Building near JR Namba station. They have lots of other import stuff at fairly good prices.
http://www.yamaya.jp/
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