Thai Green Curry with Vegetables

Ingredients

• 1 tablespoon oil
• 2 to 4 tablespoons Thai green curry paste
• 1 can coconut milk
• 1 large yellow onion (sliced)
• 1 medium zucchini (cut half lengthwise and cut into 1/2 inch slices, about 1.5 cups)
• 8 oz cremini mushrooms (quartered, about 1.5 cups)
• 1 1/2 cups thai eggplant (cut into 1.5 inch cubes, graffiti or japanese eggplant)
• 1 teaspoon salt
• 1 cup snap peas
• 1 small orange pepper (1 cup cut into 2 inch long slices)
• 1 tablespoon brown sugar
• 1 tablespoon soy sauce or tamari
• 1/2 fresh lime (juiced)
• 1/4 cup cilantro
• 1/4 cup thai basil

Instructions

1. 1

   Set the Instant Pot to saute mode and heat oil. Add green curry paste and saute for 30 seconds or until fragrant. Stir in coconut milk. Add onion, zucchini, mushrooms, eggplant and salt. Stir well.

2. 2

   Close the Instant Pot lid with the pressure valve to sealing and adjust the pressure cook time to 1 minute on low pressure. If you do not have the low pressure option, you can set the time to zero minutes.

3. 3

   Allow 5 minutes of natural pressure release and then release the remaining pressure manually. Stir in the snap peas and pepper. Add brown sugar, soy sauce and lime juice. Mix well and taste for the spice & salt. Add more curry paste and salt if needed.

4. 4

   Cook on sauté mode until the curry comes to a gentle boil. Press cancel, garnish with cilantro & basil. Allow to cook for 5 mins before serving as the curry thickens a bit. Serve with steamed jasmine rice.