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Export 13 ingredients for grocery delivery
Step 1
Select Saute mode and stir in green curry paste and 1/2 can of coconut milk until mixture is bubbly, about a minute or two.
Step 2
Stir in coriander and cumin and cook for 30 seconds.
Step 3
Press Cancel.
Step 4
Stir in chicken, remaining coconut milk, and chicken broth.
Step 5
Close Instant Pot and pressure cook on High Pressure for 4 minutes.
Step 6
Do a Quick Release of pressure (QR) and open the Instant Pot. [Read More: The Different Pressure Release Methods]
Step 7
Add in fish sauce, brown sugar, lime juice, bell pepper, zucchini, onions, bamboo shoots, and lime leaves.
Step 8
Select Saute and cook until vegetables are crisp-tender, 3 to 5 minutes. (Be sure not to overcook. Vegetables will continue to cook in the residual heat.)
Step 9
Taste and adjust with more fish sauce, brown sugar or lime juice.
Step 10
Stir in the Thai basil leaves.
Step 11
Serve with Instant Pot Jasmine Rice.
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