Thai Shrimp
Cooking lover, blogger and co-author of the books From the blog to the table, From the blog to the table for children and The scale.
Cook Time
Cook Time
For the dish:
  • 1tbsp olive oil
  • 1 onionfinely chopped
  • 1tbsp minced ginger
  • ½ red pepperfinely chopped
  • ¼cup small chopped cilantro
  • 19oz (540 g) canned tomato with its juicediced
  • 1tbsp peanut butter
  • 1 ⅔cups (400 ml) coconut milk
  • ¼tsp chili powder
  • 1.5lb (600 g) peeled shrimp
  • 1tsp salt
  • ½tsp ground pepper
To serve:
  • peanut and cilantro
  1. Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set time to 10 Minutes . Add the olive oil and onion. Sauté until onion is translucent, stirring occasionally. Then press Cancel.
  2. Add the ginger, pepper, cilantro, canned tomato including juice, peanut butter, coconut milk, chili pepper, shrimp, salt, and pepper.
  3. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level Low, and set time to 5 Minutes.
  4. When done cooking, press Cancel and turn the steam release handle to Venting. Once all the steam has been released, open the lid and serve hot decorated with peanuts and cilantro.