Step 1

Start by cutting the chicken breast into 1” x 1/2” pieces.

Step 2

Select Sauté, Normal/Medium on the Instant Pot.

Step 3

Using a spice grinder or mortar and pestle, crush the coriander seed and white peppercorn. If using a spice grinder for the spices, you’ll have better success grinding larger amounts, than just using what you need for the recipe.

Step 4

When the pot is ready, add olive oil, spices, and green curry paste, and saute until fragrant, about 30-45 seconds, then press cancel.

Step 5

Stir in coconut milk, stock, kaffir lime leaves, coconut sugar, and add chicken.

Step 6

Pressure Cook on High for 4 Minutes. When the time is up, carefully quick release the pressure.

Step 7

In the meantime prepare vegetables: trim the top and bottom of the bell pepper and slice into ⅛” wide strips.

Step 8

For the onion, cut the butts, slice in half, and remove the outer layer and discard. Give a julienne cut, parallel to the vein of the onion (north/south).

Step 9

Peel the carrots and slice on a diagonal bias into approximately 1/16” slices.

Step 10

Once the pressure is released, hit Cancel and remove the lid.

Step 11

Remove about 1 cup of the coconut broth and add to blender with chopped cilantro and blend until smooth and green, then return to pot.

Step 12

Select Sauté, Normal/Medium again and add the veggies and bamboo shots along with fish sauce, fresh squeezed lime juice, and thai basil.

Step 13

Serve warm over jasmine rice and garnish with fresh cilantro and julienned red bell pepper strips, if desired.