Instant Dutch Oven – Thai Green Curry Shrimp
Servings Prep Time
4-6servings 15minutes
Cook Time
Servings Prep Time
4-6servings 15minutes
Cook Time
  • 2 cans of coconut milk14 oz
  • 2tbsp Thai green curry paste
  • 2tbsp fish sauce
  • 2tbsp brown sugar
  • 1 1/2lbs extra-large shrimp21-25 per pound
  • 5oz shitake mushroomsstems removed and cut in half
  • 4oz snow peasstrings removed
  • 1 red bell peppercut into thin strips
  • 1-2 thai chilistemmed, seeded, and quartered lengthwise (optional)
  • 1 stalk lemon grasscut in half
  • 1/3cup fresh Thai basil
  • 1tbsp fresh lime juice
  • salt and pepper to taste
  1. Add 1 cup of coconut milk to cooking vessel.
  2. Add the curry paste and the lemon grass to the cooking vessel. Whisk together using a little bit of the coconut milk.
  3. Select Manual 2 and set the temperature and time to 375F / 30 minutes. Press START.
  4. Whisk coconut cream and curry paste together in the Dutch Oven.
  5. Bring the coconut curry mixture to a simmer and let cook for 5 minutes.
  6. Whisk in remaining coconut milk, fish sauce and sugar. Bring back up to simmer and cook until slightly thickened, about 5 minutes.
  7. Stir in mushroom and shrimp and cook for another 7 minutes.
  8. Stir in red bell pepper, snow peas and Thai chili (if using).
  9. Cook until shrimp is opaque and vegetables are tender-crisp, about 10-12 minutes. Press CANCEL.
  10. 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.
  11. Stir in the basil and lime juice.
  12. Season with salt and pepper to taste and serve.