1 tablespoon oil
1 tablespoon garlic
1 tablespoon minced ginger
1 pound chicken thighs boneless, skinless, cut into bite size pieces
1 1/2 cups onion sliced thick
4 red potatoes quartered
2 carrots chopped thick
1 1/2 cups water
1/2 package Japanese (or House Vermont) Curry Paste (6 squares)
1/2 cup coconut milk
Add all ingredients except the coconut milk into the inner liner of your pressure cooker. Place the curry paste on the top to prevent scorching.
Cook on high pressure for 4 minutes, and then release pressure quickly.
Stir well and mix in the coconut milk, stirring until well incorporated.
Serve with rice or noodles, or with a side salad.