Instapot shrimp Thai curry
Tastes like its from a restaurant! Pick the curry paste according to your taste. Use whatever veggies you have on hand!
Equipment
Ingredients
- 1.5 lb shrimp tail off, peeled, devined, thawed
- 1 onion diced
- 1 tbsp olive oil
- 15 oz coconut milk one can
- 2 tbsp Thai curry paste such as red, green, or yellow curry
- 1 cup cherry tomatoes
- 3 cups broccoli florets or veggie of choice, such as the frozen stir fry blend
Instructions
- Dice the onion then saute in the oil for a couple minutes in the saute mode.
- Add the rest of the ingredients then close the pot and turn the steam handle to seal. Pressure cook on low for 3 minutes then release the steam.
- Serve over rice, noodles, or quinoa in 4 portions
Nutrition
Serving: 4gCalories: 434kcalCarbohydrates: 12gProtein: 39gFat: 28gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 274mgSodium: 244mgPotassium: 1020mgFiber: 3gVitamin A: 1789IUVitamin C: 73mgCalcium: 181mgIron: 5mg
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