Serving: 9 / Prep Time: 10 minutes / Cook Time: 35 minutes
· 3 pounds of grass-fed beef brisket
· 2 teaspoons of kosher salt
· 1 tablespoon of Thai curry paste
· 1 and a ½ cup of full-fat coconut milk (additional ½ a cup )
· 2 tablespoons of coconut aminos
· 2 tablespoons of apple juice (won’t cause trouble in such small amount)
· 1 tablespoon of Red Boat Fish Sauce
· 2 medium-sized sweet potatoes
· 2 small onion, coarsely chopped
· 2 large carrots, peeled and chopped
· Just a handful of mixed herbs (cilantro and scallions)
How To

  1. Take a large sized bowl and add the cubed up beef
  2. Season them with salt
  3. Add curry paste and give it a nice stir
  4. Pour coconut milk, apple juice, coconut aminos, fish sauce into the pot and stir well
  5. Add onion, potatoes, beef cubes and carrots to the Instant Pot
  6. Lock up the lid and set your pot to MEAT mode
  7. Cook for 35 minutes
  8. Release the pressure naturally and transfer the meat to a serving platter
  9. Pour the veggies and sauce to a blender alongside ½ a cup of coconut milk
  10. Puree and pour the sauce over the beef
  11. Enjoy!