Ingredients

The following ingredients have 5 Servings
  • 1 tbsp coconut oil (omit for oil free and sauté in water or broth)
  • 1 large yellow onion (finely chopped)
  • 6 cloves garlic (peeled and minced)
  • 1 tbsp fresh ginger (grated or minced (approx 1" nub of ginger root))
  • 2 red bell peppers (sliced (or colour of choice))
  • 2 large carrots (sliced into strips)
  • 1 head broccoli (cut into florets)
  • 1 cup low sodium vegetable broth
  • 400ml can Thai Kitchen unsweetened coconut milk (*you may use lite for less fat, but will also have less coconut flavour)
  • 5 tbsp Thai Kitchen red curry paste
  • 2 tbsp tamari (or soy sauce if not avoiding gluten)
  • 1 tbsp maple syrup
  • 1/2 teaspoon black pepper
  • 2 tbsp lime juice (approx 1 large lime)
  • Serve with brown or white rice, noodles, or naan bread.
  • Garnish with lime wedges, Thai basil, cilantro and/or sriracha, if desired.

Instruction

  • Prepare and chop all your veggies before you begin. Then set your Instant Pot to sauté and add the coconut oil (if using) and the chopped onion and sauté for 3-5 minutes, stirring often. Then add your minced/grated ginger and garlic to the pot, mix well and sauté another 30 seconds or so.
  • Turn the pot off and add all remaining ingredients EXCEPT the lime juice. Mix well, close the lid and set the valve to the sealing position. Set your pot to manual or pressure cook (depending on your model) for 3 minutes on high pressure. It will take about 10 minutes to reach pressure and then begin counting down.
  • Once complete, quick release the steam valve and open the lid once safe to do so. Squeeze the lime juice into your pot and mix well. Serve with rice, noodles, or naan bread and garnish with sriracha and fresh herbs, if desired.