With school back in action, weeknights are back to being crowded and busy and also, we are all super hungry by the time we get in!!
So, Instant Pot, is back in action! The kids needs a variety of food and I want it healthy, yummy and above all: quick!
Our amazing BBQ evenings, park strolls or just going with the flow.....are missing! aah Summer, I miss you.
So a weeknight, we come home. I ship the kids off for a long shower (trust me I could smell them from a mile away) and while they showering, I made a Thai Green Curry and Rice.
Kids come out smelling divine and I am partial, but I still think the Thai Green Curry was smelling better
Instant Pot: Thai Green Curry: Serves 4 super hungry people!
Cooking Time: 15-18 minutes (Start to finish!) and hence it definitely qualifies for my Quick Food Fix mantra and is definitely not the same Old Same Old!
Ingredients for curry:
1. Store bought Thai Green Curry paste: 4-5 tsp.
2. One can coconut milk
3. Vegetables: Chopped chunky monkey style
2 cloves garlic
1 inch ginger
One Onion
3-4 medium tomatoes
8-10 baby carrots
8-10 green beans
1 bell pepper
Oh and I wish I had Super Firm Tofu! But that night, we didnt have any!
Process
1. Put Sautee mode in the IP
2. Add ginger, garlic, onion and the thai green paste and mix.
3. Once fragrant (2-3 minutes) add all the chopped vegetables and sautee for 3-4 minutes
4. Now add the can of coconut milk and 1/4 cup water
5. Add salt per taste, mix.
6. Close the IP and set to Manual, High Pressure Mode for 5 minuttes
7. Garnish with chopped cilantro!
Ta Da: Your Thai Green Curry is ready and enjoy with cooked rice
Comments:
1. The Green Curry Paste can also be made at home, but I generally stock the Vegetarian pastes readily available in Whole Foods/ Trader Joes. And yes can also substitute with Red Curry Paste
2. Coconut milk is healthy, and no please dont skimp on using half a can (I have done it and the end product is not just the same)
3. Rice: Regular cooked rice is great, while everything was getting cooked in IP, I prepared rice on regular gas.
So, Instant Pot, is back in action! The kids needs a variety of food and I want it healthy, yummy and above all: quick!
Our amazing BBQ evenings, park strolls or just going with the flow.....are missing! aah Summer, I miss you.
So a weeknight, we come home. I ship the kids off for a long shower (trust me I could smell them from a mile away) and while they showering, I made a Thai Green Curry and Rice.
Kids come out smelling divine and I am partial, but I still think the Thai Green Curry was smelling better
Instant Pot: Thai Green Curry: Serves 4 super hungry people!
Cooking Time: 15-18 minutes (Start to finish!) and hence it definitely qualifies for my Quick Food Fix mantra and is definitely not the same Old Same Old!
Ingredients for curry:
1. Store bought Thai Green Curry paste: 4-5 tsp.
2. One can coconut milk
3. Vegetables: Chopped chunky monkey style
2 cloves garlic
1 inch ginger
One Onion
3-4 medium tomatoes
8-10 baby carrots
8-10 green beans
1 bell pepper
Oh and I wish I had Super Firm Tofu! But that night, we didnt have any!
Process
1. Put Sautee mode in the IP
2. Add ginger, garlic, onion and the thai green paste and mix.
3. Once fragrant (2-3 minutes) add all the chopped vegetables and sautee for 3-4 minutes
4. Now add the can of coconut milk and 1/4 cup water
5. Add salt per taste, mix.
6. Close the IP and set to Manual, High Pressure Mode for 5 minuttes
7. Garnish with chopped cilantro!
Ta Da: Your Thai Green Curry is ready and enjoy with cooked rice
Comments:
1. The Green Curry Paste can also be made at home, but I generally stock the Vegetarian pastes readily available in Whole Foods/ Trader Joes. And yes can also substitute with Red Curry Paste
2. Coconut milk is healthy, and no please dont skimp on using half a can (I have done it and the end product is not just the same)
3. Rice: Regular cooked rice is great, while everything was getting cooked in IP, I prepared rice on regular gas.
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