Instant Pot Thai Seafood Curry

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recipe by Bruce Weinstein https://amzn.to/2PjilWY

  • Time icon
    Total Time
    26mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    333

Thai curry is a spicy hodgepodge, made with coconut milk and lots of fresh vegetables, best served over short-grain white rice or white or brown rice noodles. One warning: the fish or shellfish will get done at varying times, a little difficult to note exactly in a road map recipe. If you see that the fish bits are done but the shrimp aren’t quite pink yet, turn off the SAUTE function and set the lid askew over the pot for a couple of minutes so that the shrimp (in this case) cook in the residual heat. As a general rule, avoid oily fish (like salmon or trout) or thing, white –fleshed fish fillets (like sole, tilapia, or fluke).

Inspired by: https://recipes.instantpot.com/recipe/thai-seafood-curry/

recipe updated May 6, 2020

Ingredients

  • Sugar snap peas icon
    Sugar snap peas
    113.5 g (about 1 cup)
  • Tenderstem broccoli icon
    Tenderstem broccoli
    113.5 g (about 113 ½)
  • Napa cabbage icon
    Napa cabbage
    113.5 g (about 47 ⅓)
  • Red bell pepper icon
    Red bell pepper
    113.5 g (about ¾)
  • Coconut oil icon
    Coconut oil
    2 tbsp (about 27.6 g)
  • Onion icon
    Onion
    1 ½ cups (about 244.8 g)
  • Ginger icon
    Ginger
    ¼ cup (about 22.2 g)
  • Curry paste icon
    Curry paste
    2 tbsp (about 33 g)
  • Canned diced tomatoes icon
    Canned diced tomatoes
    397.25 g (about 1 ¾ cups)
  • Coconut milk icon
    Coconut milk
    1 cup (about 240 g)
  • Lime juice icon
    Lime juice
    1 ½ tbsp (about 22.5 g)
  • Light brown sugar icon
    Light brown sugar
    1 ½ tbsp (about 18.23 g)
  • Fish sauce icon
    Fish sauce
    1 ½ tbsp (about 27 g)
  • Monkfish icon
    Monkfish
    681 g (about 681)

Tools

  • kCook icon Wooden spoon
  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Add coconut oil to the inner pot
  2. Pre-heat until hot - Sauté, Normal
  3. Add onion to the inner pot
  4. Cook until softened while stirring occasionally - approx 4 min
  5. Add ginger to the inner pot
  6. Cook until fragrant
  7. Stir curry paste into the inner pot
  8. Add canned diced tomatoes, coconut milk, lime juice, light brown sugar and fish sauce to the inner pot
  9. Stir until sugar has dissolved
  10. Close and lock the lid and turn the steam release handle to Sealing
  11. Pressure cook - Meat, High, 7 min
  12. Release pressure -
  13. Heat - Sauté, Normal
  14. Heat until simmering
  15. Stir monkfish, sugar snap peas, tenderstem broccoli, napa cabbage and red bell pepper into the inner pot
  16. Cook until heated through while stirring occasionally - approx 5 min
  17. Carefully remove the inner pot
  18. Serve warm
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