Instant Pot Sticky Rice with Green Curry Sauce
Tender and fluffy sticky rice served with a rich, super creamy, and spicy green curry sauce. Flavorful, warm, and cozy! Ready in less than 30 minutes!
Equipment
Ingredients
Sticky Rice
- 3/4 cup white sticky rice
- 3/4 cup water
Thai Green Curry Sauce
- 1 and 1/2 cup full-fat coconut milk (see notes)
- 1/2 cup loosely packed fresh cilantro
- 1/2 cup loosely packed fresh basil
- 2 tbsp loosely packed fresh mint
- 1 tbsp lime juice
- 2 tsp maple syrup
- 2 tsp green curry paste
- 1/2 tsp salt
- 1/4 tsp freshly grated ginger
- 1/2 lemongrass stalk cut into 1-inch pieces
Instructions
Sticky Rice
- Add 1 cup of water to the Instant Pot liner and place the steam rack in the liner.
- Rinse the sticky rice. In a glass bowl that can fit in the liner, combine the sticky rice with the 3/4 cup of water. Place the bowl on the steam rack. Close the lid and set the valve on the "Sealed" position.
- Pressure cook for 14 minutes. In the meantime, prepare the sauce.
- After 14 minutes, let the pressure release naturally for 10-12 minutes. Release the remaining pressure by turning the valve to "Venting" position. You can keep the lid closed to keep the rice warm if you are not ready to serve it yet.
- To serve, place about 1/3 cup of rice on a plate and pour the warm green curry sauce on top (or on the side). Top with some basil and mint leaves and serve immediately. You can serve this as is, or with roasted vegetables on the side.
Thai Green Curry Sauce
- Combine all the ingredients in a blender and blend on high speed until very smooth, about 1 minute. Transfer the sauce to a saucepan and heat until warm over medium heat.
Notes
For a richer sauce, use coconut cream instead of coconut milk.
Sticky rice is best served fresh, I don't recommend reheating.
Nutrition
Serving: 1 g | Calories: 431 kcal | Carbohydrates: 48 g | Protein: 5.5 g | Fat: 25.1 g | Fiber: 3.2 g | Sugar: 5.4 g