How To Make Instant Pot Shrimp and Vegetable Curry Recipe
A spicy and flavorful curry dish packed with shrimp and vegetables, made in just a few minutes with the help of a pressure cooker.
Serves:
Ingredients
- 1 lb. medium shrimp, peeled and deveined
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, chopped
- 1 cup green beans, trimmed
- 1 can coconut milk (13.5 oz)
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tsp brown sugar
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
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Turn on the Instant Pot and select the sauté mode. Add the chopped onion and garlic and cook until soft.
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Add the red curry paste, fish sauce, and brown sugar and stir until fragrant.
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Add the shrimp, cherry tomatoes, red bell pepper, and green beans to the pot and stir well.
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Pour in the coconut milk and stir again.
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Close the lid and set the Instant Pot to manual high pressure for 5 minutes.
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Once done, release the pressure manually.
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Adjust the seasoning with salt and pepper to taste.
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Garnish with fresh cilantro and serve over rice or noodles.
Nutrition
- Calories : 289kcal
- Total Fat : 18g
- Saturated Fat : 13g
- Cholesterol : 191mg
- Sodium : 1307mg
- Total Carbohydrates : 12g
- Dietary Fiber : 3g
- Sugar : 6g
- Protein : 22g
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