Instant Pot coconut green curry shrimp recipe for quick meals

Ingredients for Instant pot coconut green curry shrimp

• 200 ml coconut milk

• 15 ml Thai green curry paste

• 10 g grated fresh ginger

• 2 cloves garlic, minced

• 1 g fine Himalayan pink salt

• 450 g frozen peeled and deveined prawns

• 720 g baby spinach and rocket blend

• 15 g chopped fresh chives, for serving

• Sriracha (optional)

How to make Instant pot coconut green curry shrimp

1. In a 18 cm round baking dish, whisk together the coconut milk, green curry paste, ginger, garlic, and pink salt until well combined.

2. Add the shrimp to the mixture, ensuring they are fully submerged. Cover the dish tightly with foil.

3. Place a trivet with handles in the Instant Pot and position the baking dish on top of the trivet.

4. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure and cook for 7 minutes.

5. Once cooking is complete, quick-release the pressure and select CANCEL.

6. Divide the greens between two shallow bowls. Top with the shrimp and curry sauce from the baking dish.

7. Sprinkle with chives and serve with sriracha, if desired.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.