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Instant Pot Quick and Easy Shrimp Curry
Vibrant and mouth-watering Shrimp Curry with tender-sweet shrimp that is lightly spiced with aromatic whole spices and has tropical flavors from coconut milk.
Servings: 4
Calories: 419kcal
Ingredients
- 1 can full-fat coconut milk
- 1 tablespoon oil
- 1 medium yellow onion finely diced
- 2 inch cinnamon stick
- 4 green cardamom pods
- 6 cloves
- 1 teaspoon kosher salt
- 1 teaspoon Kashmiri red chili powder
- ¼ teaspoon ground turmeric
- 2 teaspoons ginger
- 2 teaspoons garlic
- ½ cup tomato puree
- 1 ½ pounds jumbo or extra large shrimp tail-on peeled and deveined
garnish:
- ¼ cup cilantro chopped
Instructions
- Put the can of coconut milk in the refrigerator for 4 to 5 hours or in the freezer for 5 minutes to separate the cream from water, then open the can and scoop off the cream from the top. Reserve both cream and water.
- Set the Instant Pot to Sauté mode and heat oil. Add onion, cinnamon, cardamom, and cloves and sauté for 2 minutes.
- Add salt, red chili powder, turmeric, ginger, garlic. Press the Cancel button to turn off the Instant Pot. Mix well.
- Stir in ¼ cup of the reserved coconut water, tomato puree, and shrimp.
- Close the Instant Pot with steam release handle to sealing. Pressure Cook/Manual(Low) for 2 minutes followed by quick release.
- Stir in reserved coconut cream and garnish with cilantro. Transfer the shrimp to a serving bowl or take the stainless steel pot out of the Instant Pot housing and place it on a hot plate to avoid overcooking. Enjoy hot.
Video
Notes
- Use tail-on, peeled and deveined jumbo or extra-large frozen shrimp
- If using small to medium shrimp reduce the cook time to zero or 1 minute
- Pick out and discard the whole spices when eating
Nutrition
Calories: 419kcal | Carbohydrates: 15g | Protein: 26g | Fat: 29g | Saturated Fat: 21g | Cholesterol: 214mg | Sodium: 1579mg | Potassium: 671mg | Fiber: 4g | Sugar: 6g | Vitamin A: 690IU | Vitamin C: 9.5mg | Calcium: 138mg | Iron: 3.1mg
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