Published: by Absolutely Recipes, in the Birds recipes category.

Thai Green Chicken Curry With Eggplant and Kabocha Squash Recipe.

Ingredients:

2 TBSPs vegetable oil
3 medium cloves garlic, crushed
3 Thai green bird's eye chilies, halved
1-inch piece fresh ginger, peeled and sliced 1/8 inch thick
1/4 TSP ground coriander
1/8 TSP ground cumin
2 TBSPs Thai green curry paste
One (14-ounce) can coconut milk
6 cups cubed skin-on kabocha squash (from about half of one small 4-pound squash)
1 medium (12-ounce) eggplant, cubed (about 4 cups)
One (4-pound) whole chicken, cut into 8 pieces, or 4 pounds chicken drumsticks and thighs
Kosher salt
1 TBSP fish sauce
4 ounces spinach (about 4 packed cups), roughly chopped
1/2 cup loosely packed fresh cilantro leaves and tender stems (from about 5 sprigs)
1/2 cup loosely packed fresh Thai basil leaves (from about 5 sprigs)
Freshly ground black pepper
Cooked rice, barley, or other grain, for serving
Lime wedges, for serving

Recipe Instructions:

Heat oil in a pressure cooker over medium-high heat ("sear" setting on an electric pressure cooker) 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.

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