Instant Pot Thai Basil Clean Eating Curry Recipe
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 1 can coconut milk
- 1 tsp real salt
- 6 chicken thighs ((boneless skinless))
- 1 yellow onion (cut in half and sliced lengthwise)
- 1 jalapeno (chopped (seeds removed for less heat if desired))
- 1 tbl chopped garlic
- 1 tbl fresh ginger (grated)
- 1 tbl + curry powder
- 1 fresh lime (juiced)
- 15-20 leaves fresh basil
- Carbohydrate 2.88745890740741 g
- Cholesterol 0 mg
- Fat 18.4116695 g
- Fiber 0.029399998664856 g
- Protein 1.83200448148148 g
- Saturated Fat 16.3221238055556 g
- Serving Size 1 1 Serving (88g)
- Sodium 11.4550981481481 mg
- Sugar 2.85805890874255 g
- Trans Fat 1.10225247222223 g
- Calories 172 calories
Place everything but the lime and basil in the Instant Pot. Place the lid on the Instant Pot and push the Soup button so it cooks for 30 minutes at high pressure. Let come off pressure on it's own (in reality I usually wait about 10 minutes cause I want to eat it and it's close enough to off pressure by then). Open the lid and taste the curry and add salt and pepper, as needed. Lightly shred the chicken (I often just shred it with a spoon since it gets so tender in the Instant Pot). If you like your sauce thicker, you can push the saute button for a few minutes and cook off some of the liquid or add a bit of a thickener, such as cornstarch or arrowroot starch mix with a little cold water in a separate cup and stir. Then add to the curry and saute for a minute or so. I personally love it runny, so there is lots of sauce to go with the rice, but it's not as traditional that way. Add the lime juice and basil to the curry and stir until leaves are distributed through the curry. Serve hot over a Clean Eating rice, such as short grain brown rice or quiinoa.
