Ingredients
coconut oil
1 onion, minced
1 tbsp ginger, minced
3 garlic cloves, minced
mushrooms
4 tbsp curry paste (Thai Kitchen brand)
2 lbs bone-in chicken thighs (approx 10-12 chicken thighs)
1/2 cup chicken broth
2 tbsp coconut aminos
lime juice from 1 lime
14oz can coconut milk
3-4 carrots
potatoes, yam
other veggies (red pepper, broccoli, cauliflower, zucchini, etc.)
1 tbsp arrowroot powder
thai basil, minced
cilantro, minced (optional)
Directions
- Chop garlic, ginger, onion, mushrooms.
- Saute onion, garlic, ginger, mushrooms in coconut oil.
- Add paste and stir for 1 min.
- Saute chicken and stir to coat.
- Add broth.
- On IP, select Manual (high) for 8 min. QR.
- Add potatoes, yam and carrots.
- Add a quarter of the coconut milk.
- Add other veggies (or, these can be roasted separately, then added at the end).
- Select Manual (high) 6min, QR.
- Select Saute.
- Add coconut milk, other veggies (if roasted), Thai basil, and arrowroot powder, andbring to a boil.
- Mix the curry well for a few minutes.
Note:
If chicken is cut into smaller pieces, it may be possible to cook all at once with potatoes, yam, carrots and veggies on Manual for 6 min.
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