½cupsnow peasor green beans, cut into 2-inch pieces
Garnish
¼cuproasted cashews or peanutsrough chopped, optional
¼cupcilantro or Thai basil leaveschopped
Instructions
Set the Instant Pot to saute mode and heat oil. Add the curry paste and saute for 30 seconds. Stir in the coconut milk and mix well. Press Cancel as you stir the milk.
Add onion, potatoes, cashews, and salt. Give a quick stir and close the Instant Pot with the pressure valve to sealing. Pressure cook (Hi) for 4 minutes followed by a quick release.
Open the Instant Pot and stir in soy sauce, brown sugar, broccoli, peppers, and snow peas. Cook on saute for another 2 minutes or just until the curry comes to a gentle boil.
Garnish with cilantro, Thai basil, and additional nuts. Serve hot with steamed Jasmine rice.
Video
Notes
Stovetop recipe:
Heat oil in a medium-sized wok. Add the curry paste and saute for 30 seconds. Stir in the coconut milk and mix well.
Add onion, potatoes, cashews, and salt. Add ½ cup of water, give a quick stir, and cook covered for 10 to 15 minutes on medium heat. Cook until the potatoes are cooked soft and tender and can be easily cut with a fork.
Stir in soy sauce, brown sugar, broccoli, peppers, and snow peas. Cook for 4 to 5 minutes on medium-high heat or just until the curry comes to a gentle boil.
Garnish with cilantro, Thai basil, and additional nuts. Serve hot with steamed Jasmine rice.