Braised Short Ribs
Instant Dutch Oven - Thai Green Curry Shrimp
| By : |
| Prep Time | 15 minutes |
| Cook Time | 27-29 minutes |
| Servings |
4-6 servings
|
Ingredients
- 2 cans of coconut milk 14 oz
- 2 tbsp Thai green curry paste
- 2 tbsp fish sauce
- 2 tbsp brown sugar
- 1 1/2 lbs extra-large shrimp 21-25 per pound
- 5 oz shitake mushrooms stems removed and cut in half
- 4 oz snow peas strings removed
- 1 red bell pepper cut into thin strips
- 1-2 thai chili stemmed, seeded, and quartered lengthwise (optional)
- 1 stalk lemon grass cut in half
- 1/3 cup fresh Thai basil
- 1 tbsp fresh lime juice
- salt and pepper to taste
Ingredients
|
Instructions
- Add
1 cup of coconut milk to cooking vessel. - Add the curry paste and the lemon grass to the cooking vessel. Whisk together using a little bit of the coconut milk.
- Select Manual 2 and set the temperature and time to 375F / 30 minutes. Press START.
- Whisk coconut cream and curry paste together in the Dutch Oven.
- Bring the coconut curry mixture to a simmer and let cook for 5 minutes.
- Whisk in remaining coconut milk, fish sauce and sugar. Bring back up to simmer and cook until slightly thickened, about 5 minutes.
- Stir in mushroom and shrimp and cook for another 7 minutes.
- Stir in red bell pepper, snow peas and Thai chili (if using).
- Cook until shrimp is opaque and vegetables are tender-crisp, about 10-12 minutes. Press CANCEL.
- Remove the Dutch Oven out of the cooker base using the easy grip silicone handle protectors and rest it on the silicone Dutch Oven mat.
- Stir in the basil and lime juice.
- Season with salt and pepper to taste and serve.
All recipes by :
You might also like
Download Recipe App
