Best Instant Pot Coconut Green Curry Shrimp Recipes

Green Curry with Shrimp image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

4 tablespoons peanut oil
1 pound 16/20-count shrimp, deveined and shells removed
1 small yellow onion, sliced thin
1 jalapeno, sliced thin
Kosher salt
2 to 3 tablespoons Thai green curry paste
1/2 cup chicken stock
One 15-ounce can coconut milk
2 teaspoons fish sauce
1 tablespoon palm sugar or light brown sugar
1 tablespoon fresh basil leaves, sliced thin
1 tablespoon fresh mint leaves, sliced thin
1/4 cup roasted salted peanuts, roughly chopped
Steamed rice, for serving

Steps:

Add 2 tablespoons oil to a large nonstick skillet over medium-high heat. Add the shrimp and par-cook by searing each side for about 1 minute, making sure to not crowd the skillet. Remove the shrimp to a plate and set aside. Return the skillet to the heat and add the remaining 2 tablespoons peanut oil along with the onions, jalapenos and a pinch of salt and cook until they start to brown, 5 to 6 minutes.
Add the green curry paste and stir to combine; cook until fragrant, about 30 seconds. Add the chicken stock to deglaze the skillet, stirring. Add the coconut milk, fish sauce and sugar and mix well. Bring to a simmer and continue to cook until it thickens, about 10 minutes.
Add the shrimp to the curry and cook until cooked through, 1 to 2 minutes. Ladle the curry into a serving bowl and garnish with the basil, mint and peanuts. Serve with steamed rice-a perfect combination.

Instant Pot Coconut Green Curry Shrimp image

Provided by Jen Fisch

Yield 2 servings

Number Of Ingredients 9

½ (14.5-ounce) can coconut milk
1 tablespoon Thai green curry paste
2 teaspoons grated fresh ginger
2 cloves garlic, minced
¼ teaspoon fine Himalayan pink salt
1 (12-ounce) bag frozen peeled and deveined shrimp (28-31 count)
3 cups (24 ounces) baby spinach/arugula blend
1 tablespoon chopped fresh chives, for serving
Sriracha (optional), for serving

Steps:

In a 7-inch round baking dish, whisk together the coconut milk, green curry paste, ginger, garlic, and pink salt. Add the shrimp and submerge in the coconut milk mixture. Cover tightly with foil.
Place a trivet with handles in the Instant Pot. Place the baking dish on the trivet.
Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 7 minutes. At the end of the cooking time, quick-release the pressure. Select CANCEL.
Divide the greens between two shallow bowls. Top with the shrimp and curry sauce. Sprinkle with the chives. Serve with sriracha, if desired.