Every Wednesday, I head out to the farm house to pick up my CSA share ~ and one of the best parts about going out to the farm house to pick up my veggies in a bag is being able to smell the food from the 1,001,594 food trucks lined up all over the curb.
First things first… y’all, I love being part of a CSA share. Are you part of one? If not, consider ~ it’s so economical and such a great way to get your veggies in each week.
Lets get back to the food trucks though… good gosh, I love curry. There is an amazing food truck there with Cambodian Street Food and he makes the most amazing curry I have ever had. I have to be very brief at the farmers market because if I don’t, I’ll end up satisfying my hunger with curry and it’s probably not super for my hips 😉
Making your own curry is super easy in the Instant Pot – in fact, one of the BEST reasons to have an Instant Pot is to make all these fun recipes – like tamales, chicken paprikash, hard and soft boiled eggs, and more. It’s truly LIFE changing.
This curry is incredibly easy to make in the Instant Pot -it takes simple ingredients and transforms them into something that’s super yummy and even better the next day as leftovers.
Go a step further and cook the rice just minutes before making the curry, and have it ready to pair with the curry.
Recipe adapted from Better Homes & Gardens