1 and 1/2 cups quinoa, rinsed
1 can coconut milk (13.5 ounces)
4.5 ounces water
Add quinoa, water and coconut milk to instant pot. Cook on high for 2 minutes. Let the pressure release naturally. Open the lid and fluff the quinoa with fork. Transfer quinoa to a bowl.
Note: If cooking in stovetop, cook quinoa with 1:2 ratio of coconut milk+water combo.
Wipe the instant pot and place it back in the instant pot.
1 tbsp coconut oil
1 yellow onion, chopped lengthwise
3 green onion, bottom part, chopped lengthwise
4 garlic cloves, grated
1" ginger, grated
Press the sauté button.
Once hot, add onion, sauté till onion softens, about 4 minutes.
Add white parts of green onion, ginger, garlic and sauté for a minute.
1cup carrot, cut into triangles
1 cup red bell pepper, chopped into 1/2" strips
2 cup broccoli florets, chopped
20 snap peas, optional, if available
1 cup celery, optional
1/4 cup green peas
1 baby bok choy (I didn't add it this time, we thought, it would be good to add)
1/2 tsp salt
Add veggies, salt and sauté for 5 minutes, until the veggies softens.
3 tbsp red curry paste
1 tbsp tamari
Add curry paste, Tamari, mix well.
3 stalks green onions, chopped
1 tbsp + 1tsp lime juice
Unplug the instant pot, add Thai basil, green onions and lime juice.
Note: If Thai basil is not available, use mix of Italian basil and Cilantro.
Taste Note: Tastes AWESOME
Source: cookwithmanali