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Taken from paintthekitchenred.com. Can turn out a bit spicy depending on the curry paste you choose. I recommend Mae Ploy.
Ingredients
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6tablespoons thai green curry paste 2teaspoons coriander powder 1teaspoon cumin powder 1onion, sliced 2(14 ounce) cans coconut milk 2lbs cubed chicken breasts 1/2cup chicken broth 2tablespoons fish sauce 2tablespoons lime juice 1green bell pepper, julienned 1zucchini, julienned 2cups fresh green beans, trimmed 1(14 ounce) can bamboo shoots 4keffir fresh lime leaves 1/2cup Thai basil add chicken, broth, fish sauce, and lime juice
Directions
In your instant pot, saute curry paste with spices for 30 seconds, until fragrant. Add onion and saute a couple of minutes. And coconut milk, chicken, broth, fish sauce, and lime juice. Seal cooker, bring to pressure, and cook 4 minutes. Do a quick release. Add bell pepper, zucchini, green beans, and bamboo shoots. Saute for about 5 minutes or until veggies reach your desired level of tenderness. Add lime leaves and basil and serve with rice.
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