Instant Pot Thai Green Curry Shrimp
Instant Pot Thai Green Curry Shrimp is a delicious, nutritious, easy Thai Curry recipe that you can make in a jiffy. This Thai Green Curry Shrimp in Instant Pot has the best flavors.
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Servings: 3 people
Calories: 244kcal
Cost: $6
Equipment
Ingredients
- 15 Shrimp **Use uncooked shrimp, de-shelled, de-veined. We used frozen thawed uncooked shrimp. Tiger, colossal or Jumbo shrimp.
- 3 tbsp Thai Green Curry Paste **Store bought. We used "A Taste of Thai" brand.
- 13.5 oz Coconut Milk **use full fat. 400 ml.
- 1 tbsp Fish Sauce **Read NOTES for sub.
- 1 lime **zested, Zests mixed in the green curry paste.
- 2 tbsp Avocado oil **or any neutral oil.
- Salt (to taste) **use according to your taste
Veggies
- 10 snap peas
- 4 baby corn **Halved. Canned Baby corn.
- ¼ cup bamboo shoots **Canned Bamboo shoots.
- ½ cup zucchini **thinly diced into half moons
- ½ green bell pepper **sliced thinly. Use small bell pepper
- ½ yellow bell pepper **thinly sliced. Use small bell pepper.
- ½ red bell pepper **thinly sliced. Use small bell pepper.
Garnish
- ½ cup Thai Basil **or use regular Basil or Cilantro
- 1 Thai Chili **optional. Use chopped.
- 1 Serrano Pepper **Chopped. Optional.
Instructions
- Set the Instant Pot on SAUTE function & set it on NORMAL heat setting.
- Add oil & when the oil becomes moderately hot gently release the green curry paste and saute it for 30 seconds stirring frequently.
- Now, pour the full fat coconut milk. Stir briskly to evenly incorporate the green curry paste into the coconut milk. Also add the fish sauce and check for seasoning, add salt accordingly.
- De-glaze the pot with the help of a spatula scraping the sides and the bottom of the pot. This will help loosen any stuck food particles & hence, shall prevent the BURN error.
- Bring the coconut milk to a gently simmer. Add the baby corns and the bamboo shoots. Give everything a quick stir. Add the de-shelled, de-veined shrimp/prawns.
- CANCEL the SAUTE function. Close the lid of the Instant Pot and SEAL the valve. PRESSURE COOK on HIGH for just 0 minute.
- Once the cooking cycle is over the Instant Pot will begin to beep. Immediately perform a quick pressure release (QPR) by manually moving the valve from the SEALING to the VENTING position. Once the metal pin drops open the lid of the Instant Pot.
- Add the rest of the veggies. Give everything a good mix.
- Turn off the Instant Pot and Cover and allow the veggies to rest for 5-10 mins. The residual heat will help cook the veggies slightly keeping them crisp tender.
- Garnish with chopped Thai chilies and Serrano pepper (optional) and Thai basil which is also optional. Read NOTES below for more details. Enjoy!
Video
Notes
- Palm Sugar/sugar/honey: If you would like a slight touch of sweetness add 1 tbsp palm sugar or sugar or ½ tbsp honey. The recipe contains no sugar, we prefer a savory dish.
- Crisp Tender Veggies: Today's recipe.
- Softer Veggies: If you prefer softer well cooked veggies do pressure the veggies along with the shrimp.
- Fish Sauce Sub: Regular soy sauce/ light soy sauce/ tamari are good choices.
- For a spicy curry: Add the chopped chilies into the pot before pressure cooking the dish. You'll have a spicy Thai Green Curry Shrimp!
- Thai Basil: It doesn't have to be Thai Basil. You can use regular basil or even cilantro.
- Shrimp: Never ever use cooked shrimp or small shrimp. They will taste bland in the recipe.
- Serving Ideas: Honestly this Thai Green Curry Shrimp tastes best when served with white rice. If you are cutting down on carbs cauliflower rice is also a great option.
- Storing Tips: The dish shall keep good for 4 days in the fridge when stored in air tight containers. Skip the garnishes, you can always add them later while serving.
- Re-heating Tips: The curry sauce thickens further as it cools down and it thickens a lot in the fridge. The coconut milk fat solidifies. However, you can bring back the consistency while re-heating the dish in a saucepan or in the microwave oven. If you want a little more creaminess you can always add a few splashes of coconut milk while re-heating, otherwise add water. Always use medium low heat for re-heating. The veggies will cook down further as you re-heat the dish.
Nutrition Facts
Instant Pot Thai Green Curry Shrimp
Amount Per Serving
Calories 244
Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 15g94%
Cholesterol 45mg15%
Sodium 435mg19%
Potassium 326mg9%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 2g2%
Protein 7g14%
Vitamin A 652IU13%
Vitamin C 55mg67%
Calcium 44mg4%
Iron 3mg17%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 244kcal | Carbohydrates: 7g | Protein: 7g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 45mg | Sodium: 435mg | Potassium: 326mg | Fiber: 1g | Sugar: 2g | Vitamin A: 652IU | Vitamin C: 55mg | Calcium: 44mg | Iron: 3mg