This Instant Pot green curry is very creamy, infused with fresh aromatic herbs, and served with tender white navy beans. It’s healthy, filling, delicious, rich in protein, and so easy to prepare!
Ingredients:
•1 tbsp Avocado Oil
•1 Medium Carrot cut into 1/2-inch slices
•3-4 Mushrooms cut into quarters
•2-3 tbsp Green Curry Paste
•1/2 cup Fresh Cilantro
•1/4 cup Fresh Basil
•1 tbs Lime Juice
•1 can of light Coconut Milk
•3/4 cup Dry White Beans
•1 cup of Water
•for serving: cooked Brown Rice or Quinoa
Directions:
•Set the Instant Pot to Sauté mode and add oil. Once hot, sauté sliced carrots and mushrooms for about 5 minutes, stirring regularly, then turn off the Instant Pot.
•In a blender, combine coconut milk, green curry paste, fresh cilantro, basil, lime juice. Blend until smooth, then taste and adjust seasoning as needed.
•Transfer the mixture to the Instant Pot, add pre-soaked navy beans, and water. Cover, set the valve to sealing, and pressure cook for 20 minutes.
•After cooking, release the pressure manually. Stir the curry and cook for a few more minutes. Serve with brown rice or quinoa and top with fresh herbs and a squeeze of lime.
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