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Let me share my go-to instant pot recipe for busy weeknights. This Thai coconut shrimp dish packs a punch of flavor without hours slaving over a hot stove. Creamy coconut milk meets zesty red curry paste, creating a luxurious sauce that'll have you licking your plate clean. Succulent shrimp swim alongside crisp bell peppers and tender onions, all infused with aromatic garlic and tangy lime. Best part? Dinner's ready in under 30 minutes. Grab your instant pot and let's dive into this mouthwatering adventure!
Ingredients for Thai Coconut Shrimp
- Shrimp: Succulent seafood adds protein and flavor to the dish, absorbing the rich coconut curry sauce for a tasty bite.
- Coconut milk: Creamy and luscious, coconut milk forms the base of the curry, infusing the dish with tropical sweetness and richness.
- Red curry paste: Packed with spices and heat, red curry paste brings depth and complexity to the dish, adding a bold flavor.
- Red bell pepper: Vibrant and crunchy, red bell pepper adds a pop of color and a hint of sweetness to the curry.
- Onion: Aromatic and savory, onions provide a flavorful base for the curry, enhancing the overall taste of the dish.
- Garlic: Fragrant and pungent, garlic adds a delicious depth of flavor to the curry, elevating its taste profile.
- Fish sauce: Salty and savory, fish sauce enhances the umami flavor of the curry, adding a unique depth to the dish.
- Brown sugar: Sweetness with a hint of molasses, brown sugar balances the flavors in the curry, creating a harmonious taste.
- Lime: Tangy and citrusy, lime juice brightens up the curry, adding a refreshing zing to the overall dish.
- Cilantro: Fresh and herbaceous, cilantro adds a burst of freshness and a pop of color as a final garnish.
Read more: Tom Kha Thai Coconut Milk Soup Recipe
Essential Tools for Making This Instant Pot Recipe
- Instant Pot: Essential for pressure cooking the shrimp and infusing all the flavors together efficiently.
- Spatula: Needed for stirring the ingredients in the Instant Pot and ensuring even cooking of the shrimp.
Instant Pot Thai Coconut Shrimp Recipe
This Instant Pot Thai Coconut Shrimp Recipe is a quick and delicious meal that combines succulent shrimp with creamy coconut milk and red curry paste. Ready in just 15 minutes, it's perfect for a weeknight dinner.
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Equipment
- Instant Pot
- Knife
- Cutting board
Ingredients:
- 1 pound shrimp peeled and deveined
- 13.5 oz coconut milk 1 can
- 2 tablespoons red curry paste
- 1 red bell pepper sliced
- 1 onion sliced
- 2 cloves garlic minced
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 lime juice of 1 lime
- fresh cilantro for garnish
- cooked rice for serving
Instructions:
- Turn on the Instant Pot and select the sauté function. Add the coconut milk and red curry paste, stirring until combined.
- Add the shrimp, bell pepper, onion, garlic, fish sauce, and brown sugar to the Instant Pot. Stir well.
- Close the lid and set the Instant Pot to manual high pressure for 5 minutes.
- Once the cooking time is up, quick release the pressure and carefully open the lid.
- Stir in the lime juice and garnish with fresh cilantro.
- Serve the Thai coconut shrimp over cooked rice.
Notes:
This recipe is perfect for a quick and flavorful weeknight dinner. Adjust the red curry paste to your spice preference.
Nutrition value:
Calories: 380kcalCarbohydrates: 14gProtein: 24gFat: 25gSaturated Fat: 20gCholesterol: 190mgSodium: 720mgPotassium: 470mgFiber: 2gSugar: 6gVitamin A: 120IUVitamin C: 45mgCalcium: 90mgIron: 4mg
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Tips for Making Thai Coconut Shrimp Ahead of Time
Make Ahead Instructions
- Prepare the recipe as directed, but do not add the shrimp.
- Store the curry base in an airtight container in the refrigerator for up to 2 days.
- When ready to serve, reheat the curry base in the Instant Pot, add the shrimp, and cook as instructed.
Freezing Instructions
- Prepare the curry base without adding the shrimp.
- Allow it to cool completely before transferring to a freezer-safe container.
- Freeze for up to 3 months.
- Thaw in the refrigerator overnight before reheating in the Instant Pot and adding the shrimp.
Did you know that adding a splash of pineapple juice to this Instant Pot Thai Coconut Shrimp recipe can enhance the tropical flavors and add a subtle sweetness to the dish? It's a simple twist that can take your dish to the next level!
Common Questions About This Instant Pot Shrimp Recipe
FAQ:
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp for this recipe. Just make sure to thaw them before cooking.
How spicy is this dish with the red curry paste?
The dish has a mild to moderate level of spiciness, but you can adjust the amount of red curry paste to suit your taste.
Can I substitute the shrimp with another type of protein?
Yes, you can substitute the shrimp with chicken, tofu, or even vegetables for a different variation.
How long does it take to cook this dish in the Instant Pot?
The cooking time in the Instant Pot is 5 minutes on manual high pressure, making it a quick and easy meal to prepare.
Is this recipe gluten-free?
Yes, this recipe is gluten-free as long as you use a gluten-free brand of fish sauce and red curry paste.
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