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–+ servings

Red Thai Salmon Curry

Course: Main Course
Cuisine: Thai
Keyword: Instant Pot
Cook Time: 30 minutes
Servings: 2
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Equipment

  • instant pot
  • silicone spatula
  • ladle

Ingredients

  • 1 bag OG Normandy Blend Frozen; cauliflower, broccoli, carrots, yellow squash, zucchini
  • 1 can full fat coconut milk
  • 1 Tbs lemongrass paste
  • 2 Tbs red chili paste
  • 1 Tbs sriracha
  • 1/2 tsp Himalayan sea salt
  • 8 oz salmon; frozen, wild caught

Instructions

  • Add all ingredients to the instant pot in the order listed and set the cook time to 20 minutes with the steam pressure seal in place.
  • Release the steam immediately, allowing the pressure seal to release completely.
  • Immediately safely remove the lid.
  • Use the spatula to to stir and gently break up the salmon pieces.
  • Using a ladle pour over wild/brown rice, or gluten free pasta. ENJOY!!