When you want takeout but you’re too lazy to leave the house: 15 Minute InstantPot Coconut Curry 🙏🏼 It’s legit easier than getting in the car and picking up takeout and tastes 1000x better. Had one too many alcoholic kombuchas yesterday with you all so no long caption today 😂😴 Here’s the recipe!
15 Minute Instant Pot Coconut Curry
Ingredients
- 1-1 1/2 lbs chicken breast cut into bite size pieces
- 1 lime
- 1 tbsp coconut oil
- 4 crushed garlic cloves
- 1/2 cup white onion
- 1 tbsp crushed ginger
- 2 tbsp red curry paste
- 1 tsp coridander
- 1 tsp cumin
- 1 1/2 cans coconut milk
- 1 cup sliced bell pepper
- 1 tbsp peanut butter
- 1 tbsp fish sauce
- 1 tbsp sriracha
- 1 tbsp soy sauce
- 1 tbsp coconut sugar
- 1 tbsp tapioca starch
- 1/2 cup fresh basil
Instructions
-
Set your InstantPot to sauté (you can also just use a pot over medium heat) and add coconut oil, garlic, diced white onion, crushed ginger, red curry paste, coriander, cumin and 1/2 can of coconut milk. Once it begins to bubble, add in 1-1/2 lb chicken breast cut into bite size pieces. Set to pressure cook for 4 minutes (or cover pot and cook for 30 min).
-
Quick release then set to sauté and add sliced bell pepper, peanut butter, soy sauce, fish sauce, juice from one lime, sriracha, coconut sugar and another full can of coconut milk (1 1/2 cans total).
-
*Optional- add 1 tbsp tapioca starch to thick the sauce.
-
Cook on saute until the bell pepper becomes tender. Add fresh basil and serve with white rice, steamed broccoli and avocado - AVO IS A MUST! GAME CHANGER! I also made my friends pick up some naan bread to dip bc it’s Sunday and I deserve it!
7
Leave a Reply