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 Mar 19, 2020

Ingredients

  • Sugar snap peas icon
    Sugar snap peas
    1 cup
  • Tenderstem broccoli icon
    Tenderstem broccoli
    ½ cup
  • Napa cabbage icon
    Napa cabbage
    2 cups
  • Red bell pepper icon
    Red bell pepper
    ¾
  • Coconut oil icon
    Coconut oil
    2 tbsp (30ml)
  • Onion icon
    Onion
    1.5 cups (245g)
  • Ginger icon
    Ginger
    about ¼ cup (22g)
  • Curry paste icon
    Curry paste
    2 tbsp (33g)
  • Canned diced tomatoes icon
    Canned diced tomatoes
    397g (about 1¾ cups)
  • Coconut milk icon
    Coconut milk
    1 cup (240ml)
  • Lime juice icon
    Lime juice
    1.5 tbsp (22g)
  • Light brown sugar icon
    Light brown sugar
    1.5 tbsp (18g)
  • Fish sauce icon
    Fish sauce
    1.5 tbsp (22ml)
  • Monkfish icon
    Monkfish
    2¾ cups

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. Cancel - Sauté
  11. Close and lock the lid and turn the steam release handle to Sealing
  12. Pressure cook - Meat, High, 7 min
  13. Cancel - Keep warm
  14. Quick release
  15. Heat - Sauté, Normal
  16. Heat until simmering
  17. Stir monkfish, sugar snap peas, tenderstem broccoli, napa cabbage and red bell pepper into the inner pot
  18. Cook until heated through while stirring occasionally - approx 5 min
  19. Cancel - Sauté
  20. Carefully remove the inner pot
  21. Serve warm
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