Instant Pot Thai Basil Vegetable Curry Recipe
This Instant Pot Thai Basil Vegetable Curry is a quick and easy meal that's packed with flavor and perfect for a weeknight dinner. It's loaded with fresh vegetables and aromatic basil, all cooked in a creamy coconut milk sauce.
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Equipment
- Instant Pot
Ingredients:
Main Ingredients
- 1 tablespoon oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup broccoli florets
- 1 can coconut milk (14 oz)
- 2 tablespoons soy sauce
- 2 tablespoons red curry paste
- 1 tablespoon brown sugar
- 1 cup fresh basil leaves
- Salt and pepper to taste
Instructions:
- Set the Instant Pot to sauté mode and heat the oil.
- Add the onion and garlic, sauté until fragrant.
- Add the bell pepper, zucchini, and broccoli, cook for a few minutes.
- Stir in the coconut milk, soy sauce, red curry paste, and brown sugar.
- Close the Instant Pot lid and set to manual high pressure for 5 minutes.
- Once done, quick release the pressure and open the lid.
- Stir in the fresh basil leaves and season with salt and pepper.
- Serve the curry over rice or noodles.
Nutrition value:
Calories: 320kcalCarbohydrates: 18gProtein: 5gFat: 27gSaturated Fat: 21gSodium: 700mgPotassium: 600mgFiber: 4gSugar: 8gVitamin A: 500IUVitamin C: 60mgCalcium: 80mgIron: 3mg
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