Turn your Instant Pot on Sauté, high, and when it's hot, add coconut oil. When the oil is hot, add the curry paste and cook this curry paste for 1-2 minutes.
Add in minced ginger and garlic and stir-fry for 30 seconds. Add the onions and stir it all together.
Add ¼ cup water and thoroughly deglaze the pot. Press CANCEL to turn off sauté.
Add chicken, bamboo shoots, the remaining ½ cup of water, fish sauce, soy sauce, sweetener, and salt and mix well.
Place eggplant on top. Do not stir. You are doing this to slow down the cooking of the eggplant while allowing enough time for the chicken to cook.
Secure the lid on the pot. Set the Instant Pot at High pressure for 5 minutes. When cook time is complete, let pot release pressure naturally for 5 minutes, and then release all remaining pressure.
Set the pot on Sauté. Add the bell peppers and basil leaves, and allow them to wilt for 30 seconds. Slowly pour in the coconut milk, stirring to incorporate. Allow the coconut milk to heat through but do not allow it to bubble and boil, as that will cause it to separate.
Squeeze in lemon juice and serve with jasmine rice or shirataki noodles for a low carb option.
Slow Cooker Green Curry
Turn your Instant Pot on Sauté, high, and when it's hot, add coconut oil. When the oil is hot, add the curry paste and cook this curry paste for 1-2 minutes. This process can also be done on the stovetop if you aren't using an Instant Pot.
Add in minced ginger and garlic and stir-fry for 30 seconds. Add the onions and stir it all together.
Add ¼ cup water and thoroughly deglaze the pot. Press CANCEL to turn off sauté.
Add chicken, bamboo shoots, eggplant, the remaining ½ cup of water, fish sauce, soy sauce, and sweetener to your Instant Pot or slow cooker and mix well.
Press cancel to turn off the Sauté mode and switch to Slow Cook mode (if using an Instant Pot). Set your Instant Pot on MEDIUM or your slow cooker on LOW for 8 hours.