Ingredients
- 4 tablespoons olive oil
- 1 onion thinly sliced
- 1 garlic clove minced
- 3 tablespoons green curry paste
- coconut milk 14oz can
- 1 zucchinis diced into strips
- 1 cup mushrooms roughly chopped
- 1 cup broccoli florets fresh
- 1 teaspoon lime juice
- 1/2 teaspoon cumin
- 1 teaspoon ground coriander
- Salt and pepper to taste
- 1/2 teaspoon ginger powder
- 1/2 cup water or chicken broth
Instructions
- Select the sauté option in your Instant Pot. Add the oil,
onion and garlic and cook until the onion starts to soften. - Add the curry paste and the coconut milk and cook for 2 more minutes.
- Add the rest of the ingredients to your Instant Pot and stir so everything is coated with the spices. Lock the lid and cook on high pressure for 3 minutes. Quick release the pressure.
- Serve into bowls and garnish with fresh lemon, chopped parsley or cilantro, a crack of red pepper flakes and some chopped peanuts.
Nutrition
Notes
Burn Notice: You might get a burn notice. If you do, simply add in an extra 1/4 cup of water or chicken broth, to what the recipe calls for.
Garnishment:
- Red pepper flakes
- Lime
- Parsley or cilantro
- Chopped peanuts
- To Boost flavor profile, you can add in 2 tablespoons of fish sauce and 6-7 Thai basil leaves.
- If you don't like broccoli, you can leave it out.
- If you have a lower tolerance to spice, then use only 1 1/2 tablespoons of Green curry paste.