Recipe: Instant Pot Green Chicken Curry
I am currently obsessed with my instant pot. I don't think I've ever been so enamored with a kitchen appliance... it just makes things so much EASIER! I recommend it to all my clients and mama friends (and they're recommending it to friends now, as well!). Totally #notsponsored, I'm just completely in love with this dinner-simplifier. What an instant pot really is is an electric pressure cooker; but I think of it as part slow cooker, part space age instant meal maker (That doesn't emit electromagnetic waves, because do we really know what that does to our bodies? Just sayin'. Not against them, just not for cooking in them. Except popcorn. Popcorn is allowed ;). The model I have also cooks rice, quinoa, oatmeal, beans, whole chickens (in 30 minutes), makes yogurt, bone broth and so much more. Like this super simple Instant Pot green thai-style curry. I am so not Asian. I grew up in a Middle Eastern-European household and I went to French culinary school. My experience with Asian food is minimal. But I happen to love it, and my husband and kiddo do, too. So although sushi, pho and thai curries are our go-to take out orders, it's fun (and less expensive) to try to make some of our favorite dishes at home. (Though side note: Pho is totally not as good at home. Neither is sushi. Sticky rice, everywhere). This green thai curry, on the other hand- a total breeze to make, and it tastes pretty authentic, if I do say so myself. Try it out- it will work in a slow cooker if you don't have an instant pot (just expect to wait 5-7 hours on low). I like serving it with cauliflower rice, or regular rice, depending on your preference.
Instant Pot Thai Green Chicken Curry Serves 5-6 1 tbsp coconut oil 1 medium white onion, sliced thin 1 bell pepper, sliced thin 2 cloves garlic, minced 1 tsp minced fresh ginger 1 tbsp green curry paste 1 small eggplant, halved and sliced thin 2 medium carrots, sliced thin 1/2 cup frozen peas 1.5 lb boneless skinless chicken thighs 1 can light coconut milk 1/2 cup chicken broth 1 tsp coconut aminos (or tamari-- more as desired) juice of 1 lime sea salt to taste 1 tbsp tapioca starch, if needed to thicken chopped cilantro or basil to top 1. Turn Instant Pot on sautee. Add coconut oil to heat. Once hot, add onion and pepper and sautee until starting to soften. Stir in garlic, ginger and curry paste and mix well. 2. Add eggplant, carrots, peas and chicken thighs. Season with sea salt. 3. Top with coconut milk, coconut aminos and lime juice. 4. Cover and switch to manual. Cook for 35 minutes. Remove cover and, if thin, remove 1/2 cup liquid. Whisk with tapioca starch and return to pot. Let thicken for another 5 minutes. Season to taste with more sea salt or coconut aminos and serve topped with cilantro or basil. Do you have an instant pot?? Share your favorite recipes with us-- I love trying new ones!