Thai Lemongrass Chicken
  • 1tablespoon coconut oil
  • 1package chicken thighs
  • 1/4 red onion
  • 2cloves garlicminced
  • 1tablespoon fresh gingerminced
  • 2tablespoons green curry paste
  • 1tablespoon coconut palm sugar
  • 1/2cup vegetable broth
  • 1can coconut creme
  • 1tablespoon lime juice
  • 2drops lemongrass essential oil
  • 1teaspoon fish sauce
  • 1tablespoon soy sauce
  • 2tablespoons cilantrochopped
  • 1tablespoon basilchopped
  • 2teaspoons cornstarch
  1. 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.