Serve with brown or white rice, noodles, or naan bread.
Garnish with lime wedges, Thai basil, cilantro and/or sriracha, if desired.
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.
Give your Thai curry a protein boost by adding in a can of chickpeas or lentils, if desired.For extra spiciness, add half a teaspoon of cayenne pepper or chili flakes. I find this dish only mildly spicy as is.Use FRESH ginger and garlic for the best flavour results.If you're following a low fat diet. you may omit the coconut oil and sauté in veggie broth or water instead. You may also sub the coconut milk for a light version, however, keep in mind, you'll have a slightly less coconut flavour.For soy free, skip the Tamari or soy sauce and add a little extra salt instead. Or, sub for coconut aminos.Don't have broccoli? Swap for snap peas, green beans, cauliflower or kale.Store leftover rice and Thai curry in separate containers in your refrigerator for up to 3 days. Reheat and enjoy.