Recipe
Instant Pot Thai Coconut Shrimp Recipe
Published: April 1, 2024
Whipped up this instant pot Thai coconut shrimp recipe last night. The creamy coconut milk, tangy lime, and spicy curry paste made for a mouthwatering combo. Quick, easy, and oh-so-delicious!
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Alright, let's dive right into this! Cooking has always been my solace, my creative outlet. Today, I'm sharing my quick and flavorful Instant Pot Thai Coconut Shrimp recipe. Picture this: succulent shrimp steeped in a creamy curry sauce bursting with exotic flavors, all nestled on a bed of fluffy rice. It's a culinary adventure right from your kitchen, and it's so easy to make, you'll want to cook it every night!
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.
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!
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.
Common Questions About This Instant Pot Shrimp Recipe
Serves: 4 people
Preparation time: 10 minutes
Cooking time: 5 minutes
Total time: 15 minutes
Ingredients:
- 1 pound shrimp, peeled and deveined
- 1 can (13.5 oz) coconut milk
- 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
- 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.
Nutritional value:
Per Serving in Calories: 380 kcal | Carbohydrates: 14 g | Protein: 24 g | Total Fat: 25 g | Saturated Fat: 20 g | Trans Fat: 0 g | Monounsaturated Fat: 3 g | Polyunsaturated Fat: 1 g | Cholesterol: 190 mg | Sodium: 720 mg | Dietary Fiber: 2 g | Sugar: 6 g | Calcium: 90 mg | Potassium: 470 mg | Iron: 4 mg | Vitamin A: 120 µg | Vitamin C: 45 mg
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.
