Thai Green Curry

Ingredients
  • 2 T vegetable oil
  • 1 large white onion, coarsely chopped
  • 1 large green pepper, sliced in strips
  • Handful of green beans, trimmed
  • 1 T crushed garlic
  • 8 oz bamboo shoots
  • 1 can (4 oz) Maesri green curry paste
  • 1 T ginger, crushed, minced, or paste
  • 1.5 - 2 lb boneless, skinless chicken thighs, chunked
  • 1 can (13.5 - 15 oz) coconut milk
  • 1 T lime juice
  • 3 T fish sauce
  • 1 T brown sugar
  • 1 t coriander
  • 1 t cumin
  • Handful of thai basil leaves or fresh tarragon
Instructions
  • Add oil to instant pot, set to saute on high.  After 3 min heating, saute onion, pepper, and green beans for 5 minutes.
  • Add garlic and ginger.  Mix and cook 1 minute.
  • Add chicken and thai basil / tarragon and cook 3 minutes.
  • Add coconut milk and mix, scraping to deglaze the pot.
  • Add brown sugar, cumin, coriander, lime juice, bamboo, fish sauce half can curry paste.
  • Mix well and pressure cook on manual, high pressure for 6 min.  Quick release when done.
  • Open, mix in remaining curry paste, and let sit for 5 minutes to thicken.
  • Serve topped with extra basil / tarragon.

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