Ingredients
- 1 tablespoon coconut oil
- 1 package chicken thighs
- 1/4 red onion
- 2 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 2 tablespoons green curry paste
- 1 tablespoon coconut palm sugar
- 1/2 cup vegetable broth
- 1 can coconut creme
- 1 tablespoon lime juice
- 2 drops lemongrass essential oil
- 1 teaspoon fish sauce
- 1 tablespoon soy sauce
- 2 tablespoons cilantro chopped
- 1 tablespoon basil chopped
- 2 teaspoons cornstarch
Servings:
Instructions
- Set Instant Pot to sauté mode. Heat coconut oil until melted, then add chicken, browning on both sides. Remove chicken from pot and add onion, garlic, and ginger, cooking until soft. Add curry paste, coconut palm sugar, broth, coconut creme, lime juice, lemongrass oil, fish sauce, and soy sauce. Stir until combined, then add chicken back to pot and cook on manual for seven minutes, followed by a quick release. Mix cornstarch with one tablespoon of cold water, stir into mixture, and set to sauté until thickened.
