Curries are great to have in one’s back pocket as they are versatile and healthy, filled with plenty of protein, spices, and vegetables. They are also fast, especially when using an Instant Pot. Although you may be more familiar with Indian-type curries, this one takes on the flavors of Thai dishes such as fish sauce, lime, and coconut milk.

Servings: 4
Prep Time: 15 minutes
Cook Time: 35 minutes

Ingredients

2 tablespoon coconut oil
1 lemongrass stalk, cut into 1-inch pieces
1 tablespoon garlic powder
1 tablespoon onion powder
½ teaspoon ground ginger
1 pound boneless pork or chicken, cubed (Order grass-fed meat from Butcher Box (discount varies) or US Wellness Meats (15% off first 2 orders) with code TRAILTOHEALTH)
3 carrots, peeled and chopped
½ cup bamboo shoots
½ cup baby corn
2 cups full-fat coconut milk
½ cup chicken bone broth (use code TRAILTOHEALTH for $10 off)
2 tablespoons fish sauce
2 tablespoons fresh lime juice
Zest of 1 lime
Basil, for garnish

Directions

1. Press SAUTE on the Instant Pot (Use code TRAILTOHEALTH for 10% off) and add the oil. Stir in the lemongrass, garlic, onion powder, and ground ginger, and cook until fragrant. Add the pork or chicken and cook until browned.

2. Add the carrots, bamboo shoots, and baby corn, and saute for a few minutes.

3. Add the coconut milk, broth, fish sauce, lime juice, and lime zest, stirring to thoroughly combine.

4. Secure the lid, set the steam valve to the sealing position, and set to STEW for 25 minutes.

5. Quick-release the pressure by pushing the steam valve to the venting position. Serve the curry alone or with cauliflower rice and garnish with fresh basil.