Feed Me Vegan Episode 6 – Instant Pot Thai Food
Chelsea and Ryan are two friends who I volunteer with at the Animal Rights Coalition. Ryan is responsible for getting me to go vegan, so I will forever be grateful that she came into my life. I hope you guys enjoy their cooking show as much as I do!
Feed Me Vegan is a program of Animal Rights Coalition’s Vegan University. Join Chelsea and Ryan for their sixth episode: Instant Pot Thai Food, when they make Green Thai Curry, and Mango Sticky Rice. See below for links to the organization, recipes, and companies/products mentioned during the show!
Mango Sticky Rice: http://www.kitchenmusingstoday.com/th…
Thai Green Curry:
1 tablespoon vegetable oil
1 medium onion, peeled, and sliced thin
3 cloves garlic, crushed
1/2 inch piece of ginger, peeled and crushed
1(13.5 ounce) can coconut milk
4 tablespoons green curry paste (a whole 4 oz can)
1 can chickpeas, drained and rinsed
The rest of the (13.5 ounce) can coconut milk
1 cup veg broth
1 tablespoon soy sauce (plus more to taste)
12 ounces broccoli florets
2 cups snap peas
2 cups cooked (preferably in veg broth) quinoa or rice
Garnish and Sides
Minced basil (preferably Thai basil)
Sriracha or garlic chili sauce
Saute the aromatics: Heat the vegetable oil over medium-high heat in the pressure cooker pot until shimmering.
(Use Sauté mode in an electric pressure cooker.)
Stir in the onion, garlic, and ginger, and saute until the onion starts to soften, about 3 minutes.
Fry the curry paste: Stir in the curry paste. Cook, stirring often, until the curry paste darkens, about 5 minutes.
Pressure cook the curry: Add chickpeas and vegetables, stir to coat with curry paste. Stir in the can of coconut milk, veg stock, and soy sauce. Lock the lid and pressure cook on high pressure for 10 minutes in an electric PC or 8 minutes in a stovetop PC. Quick release the pressure in the pot.
Finish the curry: Taste the curry for seasoning, adding more soy sauce (to add salt) or brown sugar (to add sweet) as needed.
Ladle the curry into bowls, sprinkle with minced cilantro and basil, and serve with Jasmine rice or quinoa.