I call this a Thai comfort dish. It is rich and creamy, a blend of sweet and savory and goes well with white rice. 


  • 400 grams Chicken Thigh/Breast; cubed
  • 1 cup Chicken Stock
  • 6 cups Coconut Milk
  • 40g Galangal; sliced
  • 3 stalks of Lemongrass; sliced diagonally in 3-4cm pieces 
  • 1 big White Onion; sliced 
  • 2 Tomatoes; quartered
  • 6 Kaffir Lime Leaves
  • 200 grams of Oyster Mushrooms/Cremini/Button Mushrooms/Shimeiji (up to you)
  • 2-5 Thai chilies; peeled and sliced diagonally (adjust to your heat preference)
  • 1 tsp Fish Sauce 
  • 4 tbsp of Lime Juice
  • Cilantro for garnishing 


  1. In the IP, saute lemongrass and galangal to bring out the fragrance. 
  2. Add onions and chicken cubes and sauté till slightly translucent, about 2-3 mins. 
  3. Deglaze with chicken stock.
  4. Add kaffir lime leaves (crush if you can). 
  5. Set to Manual, Low Pressure, 5 mins. Allow natural release.
  6. On sauté low mode, stir in coconut milk, tomatoes and mushrooms. *do not allow coconut milk to overboil 
  7. Stir in lime juice and fish sauce.
  8. Taste and balance the salt and sour. 
  9. Add chilies (the longer it soaks, the spicier it gets)
  10. Garnish with cilantro and serve hot.