Instant Pot Thai Green Curry with Chicken

Turned out well. I subbed lime zest for leaves, and since I didn't have enough fish sauce, I supplemented with a mix of soy and oyster. Worked fine.

Doubled recipe. Flavors were on point. Curdling of the coconut milk in the IP is so unappetizing though. Not sure how others are preventing this. Absolutely does not smooth out with stirring. Didn't really enjoy the texture of the chicken this way either. Will probably go back to a stove top method with the ingredients recommended here. Didnt find that using the IP was any faster with having to wait for pressure.

Delicious soup. I did improvise with green curry paste, sweet potato, summer squash and peppers. I added red chili peppers to taste and it turned out great.

It was very tasty, but not exactly what I was hoping for. I replaced the chicken with tofu (because I love tofu). It kind of tasted like it was missing something. Maybe I did not add enough fish sauce/brown sugar/lime juice. I am going to try some other recipes.

Made it on the stovetop though

Cooked basa fish instead of chicken, didn’t add stock or water, high pressure 2-3 minutes