Ingredients
- 2 tbsp oil Choose from peanut oil, coconut oil, or any neutral-flavored oil you like: vegetable, corn, safflower, canola, avocado, or grape seed.
- 1 1/2 cups chopped allium aromatics
- 1/4 cup peeled fresh ginger minced
- 2 tbsp wet curry paste Choose from red, green, or yellow Thai curry paste, or even massaman or Penang curry paste.
- 14 ounces diced tomatoes 1 can
- 1 cup regular or low-fat coconut milk
- 1 1/2 tbsp fresh lime juice
- 1 1/2 tbsp light brown sugar
- 1 1/2 tbsp fish sauce
- 1 1/2 lbs fish or shellfish Choose from peeled and deveined medium shrimp (about 30 per pound), sea scallops, skinless swordfish fillets cut into 2-inch cubes, monkfish fillets cut into 2-inch pieces, skinless cod fillets cut into 2-inch pieces, skinless hake fillets cut into 2-inch pieces, or skinless halibut fillets cut into 1-inch pieces
- 1 lb chopped quick-cooking vegetables Choose 1 or 2 from trimmed green or wax or other long beans, zucchini, yellow summer squash, stemmed and seeded bell peppers, cored napa cabbage, Chinese water spinach, cauliflower florets, broccoli florets, and/or sugar snap peas.
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Votes: 8
Rating: 4.25
Rate this recipe!
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This dinner was delicious! My husband and I loved it and gave it a five star rating. I served it with white basmati rice and the veggies I used were red peppers, carrots coleslaw shiitake mushrooms green onions
We used zucchini, yellow peppers, coleslaw cabbage, haricots vert, and chunks of cod. Cooked the veggies in the sauce for 2 minutes at high pressure, before releasing the pressure and adding the cod Used a whole tin of coconut milk rather than 1 cup. I added the juice of 2 limes and a handful of chopped cilantro at the *end* of cooking. Some lemongrass would be a very good addition to the sauce.
Super easy and delishous
Definitely switched things up!
Red curry sauce, mushrooms, onion, zucchini, squash, Flounder, Scallops, Shrimp, lemongrass stalks from out garden. Lemon zest of a whole lemon, and cilantro. Added 1/2 cup of H20, right before the first steaming. Thinned it out, didn’t make it soupy though!
Flavor was awesome over jasmine rice and love the flexibility of how it’s written – was able to use up a lot of aging veggies from the fridge
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