The ultimate quick Paleo-friendly Thai inspired curry that is dairy, gluten and refined sugar free. Cooked in a Ninja Kitchen Pressure Cooker.
Do Thai curry's contain heaps of sugar and additives?
Generally a Thai curry is relatively low in total sugars compared to a Tomato bolognese based sauce for example, as a red Thai curry sauce is normally made up of herbs, spices and coconut milk. However, if opting for a pre-jarred version, be careful of added refined sugars, chemical preservatives and seed/vegetable oils.
What are coconut aminos that are used in this recipe?
Coconut aminos are a great replacement for Soy Sauce as it is gluten free and Paleo-friendly. It comes from fermenting the sap of the coconut palm.
If you are diabetic or trying to limit total sugar intake, use sparingly or remove altogether as the natural sugar content is high.
What else can you cook in a pressure cooker like the Ninja Foodi Kitchen?
The possibilities are endless, you can pressure cook, air fry, slow cook, steam, sear & dehydrate!
Paleo, Gluten-Free & Dairy Free
Makes 4 servings
Nutritional Info (per serving):
Of which saturates: 24g
Of which sugars: 13.2g
What You Need (Ingredients):
- 2 tablespoons Hunter and Gather Avocado Oil
- 1 medium white onion, chopped
- 2 cloves of garlic, minced
- 1 can full fat Biona Coconut Milk
- 2 tablespoons tomato puree
- 3 heaped tablespoons red curry paste (sugar free)
- 2 tablespoons fish sauce (check for no added sugars)
- 2 tablespoons coconut aminos
- 1 lime, juiced
- 1 teaspoon pink Himalayan salt
- 1 tsp dried ginger
- 300 grams chopped mixed vegetables of choice – broccoli, sweet potato, butternut squash, cauliflower, etc.
- 50 grams chopped cashews and chopped coriander for topping
- Added Meat: free-range chicken or grass fed beef Steak Strips work well.
Note: We used a Ninja Foodi Kitchen Pressure Cooker for this particular recipe.
What You Do (Method):
- Add the avocado oil, onion, garlic (and meat of choice if using) to the pressure cooker. Turn onto the sauté function and cook for 3-5 minutes.
- Once softened, turn off the pressure cooker and add the rest of the vegetables.
- In a bowl, whisk together the curry paste, tomato puree, coconut milk, fish sauce, coconut aminos, lime juice, salt and ginger. Pour over the vegetables in the instant pot.
- Close the pressure cooker and set to 3 minutes on high/manual pressure. Once the cooking finishes, release the pressure manually.
- Spoon into bowls and top with chopped cashews and coriander
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