Best 2 Instant Pot Shrimp Curry Recipes
Embark on a delightful culinary journey with our Instant Pot Shrimp Curry, a symphony of flavors that will tantalize your taste buds. This delectable dish combines succulent shrimp, aromatic spices, and creamy coconut milk, resulting in a rich and satisfying curry that is sure to impress. With the convenience of the Instant Pot, you can effortlessly create this restaurant-quality meal in the comfort of your own home.
In addition to the classic shrimp curry, we also offer variations to cater to different dietary preferences and flavor profiles. For those who prefer a vegetarian option, our Vegetable Curry is a vibrant and flavorful alternative, packed with an array of fresh vegetables. If you're seeking a milder curry, our Chicken Curry provides a delightful balance of spices, perfect for those with sensitive palates. And for those who crave a bit of heat, our Spicy Shrimp Curry delivers an invigorating kick that will surely set your taste buds ablaze.
Each recipe is meticulously crafted with step-by-step instructions and helpful tips to ensure your curry turns out perfectly every time. Whether you're a seasoned cook or just starting out, our recipes are designed to guide you through the process with ease. Join us on this culinary adventure and let your taste buds dance with delight as you explore the diverse flavors of our Instant Pot Curry recipes.
INSTANT POT COCONUT GREEN CURRY SHRIMP
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.
INSTANT POT® SHRIMP CURRY
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
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
Tips:
- Prep your ingredients in advance: Cut the vegetables, devein the shrimp, and measure out the spices before you start cooking. This will make the cooking process much smoother and faster.
- Use a good quality curry paste: The curry paste is the key to a flavorful curry. Look for a paste that is made with fresh ingredients and has a good balance of spices.
- Don't overcrowd the pot: If you add too much shrimp or vegetables to the pot, they will not cook evenly. Cook the curry in batches if necessary.
- Simmer the curry for at least 15 minutes: This will allow the flavors to meld and develop. If you are short on time, you can simmer the curry for a shorter period of time, but the flavor will not be as good.
- Serve the curry with rice or naan bread: This will help to soak up the delicious sauce.
Conclusion:
Instant Pot Shrimp Curry is a quick and easy weeknight meal that is packed with flavor. It is a great way to use up leftover shrimp, and it can also be made with other types of seafood, such as fish or scallops. Serve it with rice or naan bread, and you have a delicious and satisfying meal that the whole family will enjoy.
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