Instant Pot Thai Chicken Curry

instantpoteats.com

Cla519

subheading: Part 1:

1 to 2 tablespoons olive oil

1 medium onion, diced roughly

4 to 5 slices of ginger

2 garlic cloves, sliced

1.4 lb / 650 g diced chicken meat (breast and thighs)

⅓ cup red curry paste (less or more depending on the spice level)

2 teaspoons sugar (we used 1 tsp stevia sugar alternative)

1 tablespoon fish sauce

1 cup thickened coconut milk (coconut cream, see notes)

⅔ cup chicken stock (or water with ½ cube chicken stock)

subheading: Part 2:

Juice of ½ lime

1 large carrot, sliced

½ large zucchini, sliced

½ head of broccoli, florets cut in halves

1 red pepper, sliced

To thicken: 2 tablespoons tapioca flour or arrowroot flour

¼ cup coconut cream

¼ cup chopped cilantro

Garnish: diced scallions/spring onions and more cilantro, optional

Directions at instantpoteats.com

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