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Make this fragrant green curry sweet potato dish with shiitake mushrooms in your Instant Pot tonight. It’s rich, cozy, and full of vibrant Thai-inspired flavor. Creamy coconut milk forms the base, and sweet potatoes bring natural sweetness. Shiitake mushrooms add a meaty texture and earthy flavor that pairs well with the curry paste.
The dish uses pantry-friendly ingredients and comes together fast under pressure. Edamame adds a boost of plant protein, while green onions give it freshness. You can serve this curry over rice or noodles, making it a flexible weeknight option. The flavors are well-balanced – spicy, savory, and a little sweet.
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You can use store-bought curry paste or make your own to control the spice level. The coconut milk gets sautéed first to release its aroma, then combined with the paste for a full-bodied sauce. Everything cooks in one pot, saving time and cleanup.
This recipe comes from Kathy Hester’s cookbook Gluten-Free, Vegan Cooking in Your Instant Pot. It’s a filling plant-based dish with layers of flavor and a creamy finish you’ll want to make again.
How to make the curry
Ingredients
- 1½ cups (355 ml) full-fat coconut milk stirred well, divided
- ½ cup (56 g) fresh Green Curry Paste (see below) or 3 tbsp (45 g) store-bought green curry paste
- 1 sweet potato (114 g), peeled and cut into 2-inch (5-cm) chunks (or substitute butternut squash, Hubbard squash or kabocha pumpkin)
- 1½ cups (130 g) sliced shiitake mushrooms or button mushrooms (¼ inch [6 mm] thick)
- ½ cup (118 ml) water
- 2 tsp (10 ml) pure maple syrup or sweetener of choice to taste (optional)
- 2 tsp (11 g) fine sea salt
- 1 cup (120 g) frozen edamame beans (use frozen green peas to make soy-free)
- 3 tbsp (19 g) finely chopped green onion
- Cooked grain or gluten-free noodles
- Chopped fresh cilantro
Green Curry Paste
- 5–7 fresh green jalapeño chilies
- ¾ cup (12 g) coarsely chopped fresh cilantro or parsley
- ½ cup (75 g) chopped shallots or onion
- ⅓ cup (30 g) peeled and coarsely chopped fresh ginger
- 2 tbsp (16 g) chopped garlic
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground pepper
- ⅓–½ cup (78–118 ml) water divided
Instructions
- On your Instant Pot, press sauté and add about half of the coconut milk. Stir often as the coconut milk steams, becomes fragrant and reaches a gentle but active boil, 1 to 2 minutes.
- Add the curry paste and cook, stirring and pressing occasionally, to dissolve the curry paste into the coconut milk, about 1 minute. Add the sweet potato and mushrooms. Stir to mix well and coat them with the sauce.
- Press cancel to stop the cooking cycle. Add the remaining coconut milk, water, maple syrup (if using) and sea salt. Stir well. Cook on high pressure for 6 minutes.
- When the cooking cycle is complete, let the pressure naturally release for 3 minutes, then manually release the rest of the pressure.
- Stir in the frozen edamame and green onion. Taste and adjust any seasonings as needed. Serve the curry hot or warm over the grain of your choice or over gluten-free noodles. Garnish with the cilantro. Store leftovers in an airtight container in the fridge for up to 1 week.
For The Green Curry Paste
- ⅓–½ cup ((78–118 ml)) water, divided
- To prepare the jalapeño chilies, trim away the stem end and cut in half lengthwise. Carefully remove and discard the seeds, leaving only the green chilies. Coarsely chop and measure ⅔ cup (about 60 g); reserve any extra for another recipe.
- In a blender or small food processor, combine the chilies, cilantro, shallots, ginger, garlic, cumin, coriander and pepper. Add ⅓ cup (78 ml) of the water and process for 1 minute.
- Stop to scrape down the sides and then continue processing, pulsing and stopping to scrape down as needed, until you have a fairly smooth, very well-combined puree. Add more water as needed to move the blades and transform chunky ingredients into a smooth paste or sauce.
- Transfer to a jar, cover and refrigerate for up to 1 week, or freeze for 1 month.
Reprinted with permission from Gluten-Free, Vegan Cooking in Your Instant Pot by Kathy Hester. Page Street Publishing Co. 2020. Photo credit: Kathy Hester.
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