Thai cuisine's lemongrass aroma is worked quickly into skinless chicken thighs here in a pressure cooker. Using light coconut milk keeps the calories low without losing flavour.
Sear the chicken thigh pieces with the garlic cloves and ginger in olive oil for 5 minutes.
Add the lemongrass, coconut milk, water and salt, then seal the pressure cooker lid.
Once it reaches pressure, cook for 10 minutes.
Release the pressure, remove the lemongrass stalks and serve hot.
Be sure to remove the chicken skin, or the dish becomes fatty and loses its lower-calorie character.
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