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Instant Pot Bright Green Lamb Curry
Course
Main Course
Cuisine
Thai
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
Calories
918
kcal
Author
Corrie
Ingredients
2
pound
lamb meat
bone-in
to taste
salt
1
tablespoon
olive oil
1
small
yellow onion
crushed
½
cup
coconut cream
2
tablespoon
green curry paste
4-ounce
unsweetened coconut milk
½
cup
homemade beef broth
2
garlic cloves
crushe
½
tablespoon
fish sauce
½
tablespoon
soya sauce
6-ounces
green beans
trimmed and cut into 2-inch pieces
½
tablespoon
fresh lime juice
¼
cup
cilantro
chopped
Instructions
Season the lamb meat with salt and keep aside.
Place the oil in the Instant Pot and select “Sauté”.
Add onions and garlic and cook for about 3- 4 minutes.
Stir in coconut cream and curry paste and cook for about 5 minutes, stirring occasionally.
Select “Cancel” and stir in the meat, coconut milk, broth and both sauces.
Secure the lid and cook under “Manual” and “High Pressure” for about 8 minutes.
Select “Cancel” and carefully do a Quick release.
Remove the lid and select “Sauté”.
Stir in the green beans and lime juice and cook for about 3 minutes.
Serve hot with the garnishing of cilantro and with the topping of avocado slices.
Nutrition
Calories:
918
kcal
|
Carbohydrates:
19
g
|
Protein:
38
g
|
Fat:
81
g
|
Saturated Fat:
66
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
8
g
|
Cholesterol:
98
mg
|
Sodium:
342
mg
|
Potassium:
1239
mg
|
Fiber:
7
g
|
Sugar:
10
g
|
Vitamin A:
871
IU
|
Vitamin C:
10
mg
|
Calcium:
73
mg
|
Iron:
8
mg