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Instant Pot Red curry:
Serves 3-4
Ingredients
2
chicken breast
1 1/2
Tbsp
red curry paste
3
cups
chicken bone broth
sub vegetable broth
1 15
oz
can coconut milk
unsweetened
1/4
cup
diced carrots
1/4
cup
diced celery
1/4
cup
diced onions
1
cup
of diced butternut squash
1
Tbsp
California garlic ghee
sub avocado oil and 1/2 tsp minced garlic
1
small head of Broccolini
Garnish: pomegranate and cilantro
Instructions
Set instant pot to sauté function, add ghee, and warm
Sauté your onions, carrots, celery, salt and pepper for a few minutes
Add in butternut squash and cook a couple minutes
Add chicken, curry paste, coconut milk, and chicken bone broth to instant pot
Cover, seal instant pot, and set to manual high pressure for 8 minutes
Once done quick release pressure and add in broccolini, cover and let sit for another 10 minutes to allow broccolini to soften
Enjoy over quinoa