Hiya! Hope everyone is well. How are we less than one week away from Christmas and less than two weeks away from 2017? How is it snowing one day, but 50 degrees the next? Why do I ask so many questions? Oh, yeah. Cuz I’m nosey. But I like to phrase it as I just love to learn 🙂
Welp, as the weather is mostly getting chillier, I’ve been craving more foods in broths. Soup. Ramen. Pho. Hot pot. Okay, nevermind – I always crave those year around, regardless of the weather. But I mean, in winter, it’s especially good. I mean like at least 50% better tasting in the winter. Because science. It just makes sense. Work has been picking up as everyone tries to finish deadlines before the holiday break; so I’ve been turning to my trusty Instant Pot for meals. It’s just so easy for me to be able to throw stuff in there and go back to work. I’m still trying to eat paleo during the week as much as I can because with the increasing year end holiday get-togethers with family/friends, I am
stuffing my face enjoying tasty meals with good company and when I say enjoy, I’m not eating a freaking salad and if I am, it’s with creamy dressing and fried onion strips. #yolo
Last week, my friend Meera requested me to cook a vegetarian dish. I absolutely intend to, maybe when I have more time, but when I was making a Thai curry stew today with my Instant Pot, I totally realized that my meal could very much be vegetarian and still very tasty, even if I don’t add meat. So, I wanted to share this recipe that I’ve made many many times. Of course, it’s from Michelle over at NomNomPaleo. I’ve modified the ingredients just a bit, and it still works out. I absolutely love eating this, and have ate this for like 4 straight meals in a row in a week. I apologize if it doesn’t look very appetizing, but for me, it’s seriously good stuff.
What’s awesome about this recipe is that you can pretty much add any veggie or meat you want to the curry stew. I like to eat mine with sweet potato (it thickens the curry as it disintegrates while cooking), sweet potato noodles (I am probably ODing on carbs – sweet potatoes are allowed on paleo diets), cabbage, and turkey meatballs. You can make this vegetarian by omitting the meat. You can also eat this with cauliflower rice, or if you’re not eating paleo, real rice or noodles (yum). Read on for the link to the recipe and my modifications. Bon appetit!
Original Recipe: NomNomPaleo’s Pressure Cooker Thai Beef Curry
Serves 4 – Here’s my modifications..
- 1 tablespoon coconut oil
- 2 tablespoons Thai curry paste
- 13 oz (1 can) of coconut milk – I used Trader Joe’s reduced fat. The original recipe calls for 1 1/2 to 2 cups of full-fat but I just used the whole can and reduced. Still works. But if you want creamier, use full-fat.
- 2 tablespoons coconut aminos
- 1 apple (sometimes if I don’t have an apple or apple juice, I won’t use any sweetner at all)
- 1 tablespoon Red Boat fish sauce
- 12 oz of sweet potatoes, cut in large cubes
- 3/4 head of cabbage
- 1 lb of ground turkey (frozen, since I forgot to unfreeze it in time– but my instant pot does a good job cooking it.) Ideally, I make these into 32 meatballs; 8 meatballs a serving.
I omitted onions, carrots, and mixed herbs as I don’t like onions and don’t usually have a carrot or herbs on hand.
I followed the instructions on the recipe page, but really it’s pretty easy. After you heat up the oil using the Saute function and add the curry paste, which never looks like how her pictures do, just add the rest of the liquid ingredients, and then all the veggies and meat (optional). Close the lid. Depending on the meat I use, I’ll change up what functions I use in the IP. If it’s ground turkey, I’ll use 10 minutes manual on high pressure.
Here’s some pics from my cooking journey today.