Description
Instant Pot Thai Shrimp Curry (with Red Curry Paste). A quick weeknight curry using Thai red curry paste and extra jumbo shrimp.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 medium onion, peeled and sliced into ½-inch wedges
- 1 red bell pepper, cored, stemmed, and cut into ½-inch strips
- 3 cloves garlic, crushed
- ½ inch piece of ginger, peeled and crushed
- ½ teaspoon fine sea salt
- ¼ cup Thai red curry paste (2 ounces)
- 13.5-ounce can of coconut milk
- 2 pounds U15 or 16/20 Raw Shrimp, thawed, peeled, and deveined
- 1 teaspoon fine sea salt
- 8-ounce can sliced bamboo shoots, drained
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- Juice of 1 lime
- Accompaniments
- Jasmine rice
- Minced cilantro
- Minced basil (preferably Thai basil)
- Lime wedges
Instructions
- Sauté the aromatics: Heat the vegetable oil in an Instant Pot set to sauté mode (medium-high heat in stovetop pressure cookers) until the oil is shimmering. Stir in the onion, red bell pepper, garlic, and ginger. Sprinkle with ½ teaspoon fine sea salt, then sauté until the onion softens, about 3 minutes. Stir the curry paste into the pot and cook for one minute, until it releases its flavor.
- Everything in the pot: Sprinkle the shrimp with the fine sea salt, then stir it into the pot, and keep stirring until the shrimp are coated with curry paste. Stir in the can of coconut milk, bamboo shoots, fish sauce, and soy sauce.Â
- Pressure cook for 5 minutes with a Quick Release: Lock the lid and pressure cook on high pressure for 5 minutes for both electric and stovetop PCs (use "Pressure Cook" or "Manual" mode in an Instant Pot). Quick release the pressure.
- Season the curry and serve: Remove the lid from the pressure cooker. Stir in the lime juice. Ladle the curry into bowls, sprinkle with minced cilantro and basil, and serve with jasmine rice. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Weeknight Dinner
- Method: Pressure Cooker
- Cuisine: Thai