The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Instant Pot
Green Curry and Vegetable Medley


3 tablespoons ghee or unsalted butter

3 large shallots, peeled, halved lengthwise, and thinly sliced

1 serrano chile, thinly sliced

2 tablespoons finely chopped fresh ginger

2 tablespoons tomato paste

2 to 3 teaspoons green curry paste, to taste

1 teaspoon kosher salt

¾ cup light-colored vegetable stock or chicken stock

1 medium sweet potato, peeled and cut into 1½-inch pieces (about 2 cups)

2 small parsnips, peeled and cut into 1½-inch pieces (about 1½ cups)

2 medium red potatoes, scrubbed and cut into 1½-inch-pieces (about 2 cups)

2 cups cauliflower florets

1 cup fresh or thawed corn kernels

1 cup fresh or thawed petite green peas

1½ cups well-shaken buttermilk

2 tablespoons cornstarch

2 cups baby spinach


  1. In a multicooker set to sauté medium, warm ghee. Stir in next six ingredients. Cook, stirring constantly, until sizzling and fragrant, about 1 minute. Stir in stock and gently scrape to loosen any glaze from bottom of pot. Add sweet potato, parsnips, potatoes, and cauliflower.
  2. Cover and cook on low pressure for 4 minutes. Quick release pressure. Stir in corn and peas.
  3. Whisk together the buttermilk and cornstarch in a measuring cup. Pour into
 the pot and stir gently until slightly thickened, about 1 minute, taking care to not crush the vegetables. Stir in the spinach and serve.
From Southern Comfort in an Instant.
Print Recipe