Best 2 Instant Pot Coconut Green Curry Shrimp Recipes

Indulge in a symphony of flavors with our tantalizing Instant Pot Coconut Green Curry Shrimp recipe, a culinary journey that blends the vibrant essence of Thai cuisine with the convenience of modern cooking. This delectable dish features succulent shrimp enveloped in a rich, aromatic green curry sauce, complemented by an array of colorful vegetables and the subtle sweetness of coconut milk.

Our Instant Pot magic transforms this traditional Thai curry into a hassle-free, one-pot wonder, allowing you to savor authentic flavors in a fraction of the time. With just a few simple steps, you'll be relishing a restaurant-quality meal in the comfort of your own home.

This versatile recipe includes variations to accommodate different dietary preferences and spice levels. Craving a vegan delight? Simply substitute tofu or your favorite plant-based protein for the shrimp. Need a milder curry? Adjust the amount of green curry paste to suit your palate. And for those who love a spicy kick, feel free to add extra chili or red pepper flakes.

Accompanying this main course are three additional recipes to complete your culinary exploration. Learn how to make homemade green curry paste from scratch, capturing the essence of Thai flavors with fresh herbs, spices, and aromatics. Discover the art of preparing fragrant jasmine rice, the perfect accompaniment to soak up the luscious curry sauce. And as a refreshing contrast, whip up a batch of zesty cucumber salad, adding a delightful crunch and tang to your meal.

Whether you're a seasoned home chef or just starting your culinary adventures, this Instant Pot Coconut Green Curry Shrimp recipe is sure to impress. Its vibrant flavors, ease of preparation, and customizable options make it a perfect choice for a quick weeknight dinner or a special occasion feast. So, gather your ingredients, fire up your Instant Pot, and embark on a delicious journey into the heart of Thai cuisine.

Let's cook with our recipes!

INSTANT POT® SHRIMP CURRY

Instant Pot® Shrimp Curry image

Absolutely delicious and easy South Indian curry. One of my husband's favorite dishes. Shrimp cooked in spiced, creamy onion and tomato-based gravy with a subtle coconut flavor. I have used Instant Pot® Duo Mini (the 3-quart size). Serve with rice or roti.

Provided by Jiya Ann

Categories World Cuisine Recipes Asian Indian

Time 55m

Yield 4

Number Of Ingredients 17

Ingredients

2 tablespoons coconut oil
1 tablespoon black mustard seeds
1 sprig fresh curry leaves
1 teaspoon ginger-garlic paste
¼ teaspoon fenugreek powder
1 small onion, sliced
1 medium tomato, chopped
1 teaspoon salt
¼ teaspoon turmeric powder
2 tablespoons water
2 tablespoons Kashmiri red chili powder
1 ½ tablespoons coriander powder
¼ teaspoon cumin powder
2 tablespoons tamarind pulp
2 ¼ cups water, divided
12 ounces raw medium-large shrimp, peeled and deveined
2 tablespoons coconut cream

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add oil, mustard seeds, curry leaves, ginger-garlic paste, and fenugreek powder. Stir well to prevent burning or sticking to the pot. Add onion and tomato, along with salt and turmeric. Saute until onions are translucent, 3 to 4 minutes.
Meanwhile, combine 2 tablespoons water, Kashmiri red chili powder, coriander, and cumin into a paste in a small bowl. Add spice paste to the onions in the pot and stir well for 1 minute. Add tamarind and 1/4 cup water and stir to prevent burning or sticking to the pot. Cook and stir until oil starts separating out, 3 to 5 minutes. Add 2 cups water and cover the pot with the lid. Simmer 2 minutes more on Saute mode.
Add shrimp and stir well. Close and lock the lid. Select high pressure and set the timer for 3 minutes. Allow about 10 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Select Saute mode again and stir coconut cream into the curry. Simmer until thickened, 3 to 4 minutes. Season with salt, if desired.

Nutrition Facts : Calories 217.6 calories, Carbohydrate 12.4 g, Cholesterol 127.7 mg, Fat 12 g, Fiber 4.1 g, Protein 16.2 g, SaturatedFat 8.5 g, Sodium 818.2 mg, Sugar 1.8 g

INSTANT POT® THAI-STYLE GREEN CURRY CHICKEN

Instant Pot® Thai-Style Green Curry Chicken image

This Thai-style chicken has a creamy green coconut curry sauce with just the right amount of spice, and is made quickly and easily in your Instant Pot®. It is delicious served with rice.

Provided by fabeveryday

Categories World Cuisine Recipes Asian Thai Main Dishes Curry

Time 40m

Yield 4

Number Of Ingredients 16

Ingredients

1 (13.5 ounce) can coconut milk
¼ cup chicken broth
3 tablespoons green curry paste
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon brown sugar
½ teaspoon dried basil
1 tablespoon vegetable oil
1 pound skinless, boneless chicken thighs, chopped into bite-sized pieces
1 lime, zested
1 teaspoon grated fresh ginger
2 cloves garlic, minced
1 jalapeno pepper, seeded and minced
6 ounces snow peas
1 red bell pepper, cut into thin strips
¼ cup chopped cilantro

Steps:

Mix coconut milk, chicken broth, curry paste, soy sauce, fish sauce, brown sugar, and basil in a bowl with a whisk until smooth. Set aside.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the pot. Add chicken and saute, stirring occasionally until browned, 3 to 4 minutes. Add lime zest, ginger, garlic, and jalapeno to the pot and cook, stirring, for 1 minute. Press Cancel.
Pour coconut curry mixture into the pot and stir well with a wooden spoon, scraping to loosen any browned bits from the bottom. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 minutes for pressure to build before the cooking time begins.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select the Saute function once more. Add snow peas and bell pepper and cook until vegetables are crisp-tender, 3 to 4 minutes. Press Cancel. Garnish curry with chopped cilantro.

Nutrition Facts : Calories 427.1 calories, Carbohydrate 15 g, Cholesterol 68.8 mg, Fat 38 g, Fiber 3.2 g, Protein 27.4 g, SaturatedFat 21.2 g, Sodium 1088.4 mg, Sugar 6.7 g

Tips:

Use a good quality coconut milk. This will make a big difference in the flavor of the curry.
If you don't have green curry paste, you can make your own using a mortar and pestle. Simply combine the ingredients listed in the recipe and grind them until they form a paste.
Be sure to devein and clean the shrimp before cooking them. This will help to remove any grit or sand from the shrimp.
If you like your curry spicy, you can add more green curry paste or a pinch of cayenne pepper.
Serve the curry with jasmine rice or noodles.

Conclusion:

This Instant Pot Coconut Green Curry Shrimp is a quick and easy weeknight meal that is packed with flavor. The curry is creamy, flavorful, and slightly spicy, and the shrimp are cooked to perfection. Serve it with jasmine rice or noodles for a complete meal that the whole family will enjoy.