4ouncesgreen curry paste (use less if you prefer less-spicy foods)
½cupchicken broth
1tablespoonsesame oil
2poundschicken legs
1, 13.5ouncecan coconut milk
2tablespoonstamari or soy sauce
½teaspoonfish sauce
¼cupfresh lime juiceabout 2 limes
1red bell peppersliced into thin strips
1cupjulienned carrots
Fresh mintfor garnish
Fresh cilantrofor garnish
Fresh basilfor garnish
Crushed peanutsfor garnish
Instructions
Cook the rice according to package instructions.
Set your Instant Pot to sauté mode and add the ghee.
Once melted, add the onions along with the sea salt.
Add the garlic and ginger to the pot with the onions, and cook for 5 minutes, stirring occasionally.
Add the curry paste to the onion and garlic mixture and stir to combine, then add the chicken broth and stir to combine. Then place the chicken legs in the pot.
Seal the Instant Pot lid and set to cook for 10 minutes on high pressure.
After 10 minutes are up, release the pressure on the pot, then stir in the coconut milk, tamari, fish sauce, sesame oil, and lime juice.
Add the carrots and bell pepper to the pot, then let sit for about 5 minutes to let the vegetables soften.
Serve the chicken over white rice, garnished with crushed peanuts, mint, basil, and cilantro.
Enjoy!
Notes
To make the dish less spicy, decrease the amount of green curry paste.