Thai green chicken curry

Vegetable oil	1 tablespoon
Shallot, finely chopped	1 large
Ginger, grated	1 ounce
Thai green curry paste	6 tablespoons
Chicken thigh, cut into bite-sized pieces	1 pound
Coconut milk	3 ½ cups
Chicken stock	1 cup
Soy sauce	1 tablespoon
Thai fish sauce	3 tablespoons
Snow peas	2 cups
Bean sprouts	2 cups
Cilantro leaves, chopped	1 bunch
Rice, cooked
Spring onions, thinly sliced	5 to 6
Lime, cut into wedges	1

1. Combine the oil and shallot in the pressure cooker, press Sauté, and cook for 3 to 5 minutes, until just golden. 
2. Stir in the ginger and curry paste, and cook for 1 minute. 
3. Add the chicken, and cook for 1 to 2 minutes, stirring to coat well. 
4. Add the coconut milk and stock. 
5. Lock the lid, bring to high pressure, and cook for 10 minutes; let cool naturally. 
6. Stir in the soy sauce, fish sauce, snow peas, and beansprouts, and cook for 2 to 3 minutes, until the vegetables are hot but still slightly crisp. 
7. Taste and adjust the seasoning as needed. 
8. Stir in half of the cilantro, and spring onions. 
9. Spoon onto warmed plates, and sprinkle with the remaining cilantro and onions. 
10. Serve with lime wedges. 

Recipe from The Pressure Cooker Cookbook by Laura Washburn

Spicy coconut-braised sole

Mint, chopped	2 tablespoons
Cilantro, chopped	2 tablespoons
Bean sprouts	1 cup
Salt, kosher	1 ½ teaspoons
Sugar	1 tablespoon
Red pepper flakes	½ teaspoon
Canola oil	1 tablespoon
Sole (not recommended; use a thicker fish, such as lingcod)	4 pieces (about 1 ½ pounds)
Ginger, peeled, minced	1 tablespoon
Garlic, minced	1 tablespoon
Coconut milk, unsweetened	14 ounces
Soy sauce	1 tablespoon
Fish sauce	2 tablespoons
Lemongrass, outside pieces stripped off, halved lengthwise, cut into 3-inch lengths	1 stalk
Bell pepper, red, cut into thin strips	1
Carrot, julienned	1 large
Green onions, cut into 3-inch pieces	4
Lime juice, fresh	2 tablespoons + extra wedges

1. In a medium bowl, toss the mint, cilantro, and bean sprouts, and set aside. 
2. In a small bowl, combine the salt, sugar, and pepper flakes. 
3. In a large skillet, heat the oil over medium-high heat. 
4. Sprinkle half of the salt mixture on one side of the fish. 
5. Sear the fish, seasoned side down, for about 2 minutes, or until browned. 
6. Sprinkle the fish with the remaining salt mixture. 
7. Sear for 2 minutes on the second side, moving the fish in the skillet as needed to prevent burning. 
8. Add the ginger and garlic, and sauté for 20 seconds. 
9. Add the coconut milk, soy and fish sauces, lemongrass, bell pepper, carrot, and green onions. 
10. Cook for 5 minutes at a fast simmer, or until the fish is just done and opaque throughout. 
11. Stir in the lime juice. 
12. Serve the fish in shallow bowls, ladling the broth and vegetables over the fish. 
13. Place a pouf of the sprouts mixture on top. 
14. Pass the lime wedges. 

Adapted from a recipe from Kathy Casey’s Northwestern Table.