- 1 tbsp (15ml) oil
- 1 medium carrot, peeled and cut into 1/2-inch slices
- 3–4 mushrooms, cut into quarters
- 1 tsp (5ml) soy sauce
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp green curry paste (start with 2 tbsp)
- 1/2 cup fresh cilantro
- 1/4 cup fresh basil
- 1 tbsp (15ml) lime juice
- 1 tbsp (15ml) maple syrup
- 1 tsp salt
- 3/4 cup (150g) dry white navy beans
- 1 cup (240ml) of water
- 1 lemongrass stalk (optional)
- for serving: cooked rice, noodles, or quinoa
- Set the Instant Pot to Sautée mode and add the oil to the pot. Once hot, add the sliced carrots and mushrooms, and sautée for about 5 minutes, stirring regularly to prevent burning. Deglaze with the soy sauce and turn off the Instant Pot.
- To a blender, add the full-fat coconut milk, green curry paste, fresh cilantro, basil, lime juice, maple syrup, and salt. Blend on high-speed for about 30 seconds, or until smooth. Taste and adjust seasonings to your liking, adding more green curry paste if you want it more spicy.
- Transfer to the Instant Pot, add the dry navy beans and the water. For extra flavor, feel free to add one lemongrass stalk, this is optional. Cover with the lid and set the valve to the sealing position. Press the Pressure Cook button and set the time to 55 minutes.
- After 55 minutes, release the pressure manually. Stir the curry and let it cook a few minutes. Serve with white rice, quinoa, or noodles, and top with more fresh herbs and a squeeze of lime!
- This green curry will keep for up to 4 days in the refrigerator. Reheat gently over medium heat.
Feel free to use light coconut milk if you want to lower the calorie content.
- Serving Size: 1
- Calories: 518
- Sugar: 9.4g
- Fat: 32g
- Carbohydrates: 45g
- Fiber: 13.1g
- Protein: 14.4g