Coconut Shrimp Curry (Instant Pot & Stovetop)
Delicious and easy Coconut Shrimp Curry made in the Pressure Cooker in just 20 minutes. This simple Indian shrimp curry is made with ginger, garlic, onions, tomatoes, along with flavorful spices, and finished with coconut milk.
Servings: 4
Ingredients
- 1 lb Shrimp jumbo, deveined tail-on, frozen (about 16-20)*
- 1 tablespoon Oil
- 1 teaspoon Mustard Seeds (Rai) optional
- 1 Green chili pepper slit in 2 pieces, optional*
- 1 cup Onion chopped
- 1/2 tablespoon Ginger minced
- 1/2 tablespoon Garlic minced
- 1 cup Tomato chopped
- 1/2 cup Coconut Milk (4oz) full-fat
- 1 tablespoon Lime or Lemon juice
- 1/4 cup Cilantro to garnish
Spices
- 1/2 teaspoon Ground Turmeric (Haldi powder)
- 1/2 teaspoon Cayenne or Red Chili powder adjust to taste
- 1/2 teaspoon Garam masala
- 1 teaspoon Coriander powder (Dhaniya powder)
- 1/2 teaspoon Salt adjust to taste
Instructions
- Start the Instant Pot in Sauté mode and let it heat. Add oil, mustard seeds, and let them sizzle.
- Add green chili, onions, ginger, and garlic. Sauté for about 5 minutes until the onions turn golden brown.
- Add tomato and spices. Stir and let it sauté for 2-3 minutes.
- Add coconut milk and shrimp to the pot. Stir and press cancel. Close the lid with the vent in sealing position.
- Start the Instant Pot in pressure cook mode at low pressure for 3 minutes.
- When the Instant Pot beeps, quick release the pressure manually.
- Stir in the lime juice and garnish with cilantro. Coconut Shrimp Curry is ready to be served. Enjoy with rice.
- Tip: Take the steel insert out of the instant pot, so the curry is not cooking more from residual heat.
Stovetop Method
- Heat a pan or Dutch oven on medium-high heat and add the oil. Add the mustard seeds and let them sizzle.
- Then add the green chili, onions, ginger, and garlic. Sauté for about 5-7 minutes until the onions turn golden brown.
- Add tomato and spices. Stir and let it sauté for 2-3 minutes.
- Add coconut milk and shrimp to the pan. Stir well and cook the curry for 5-7 minutes until the shrimp is just cooked. Stir in the lime juice and garnish with cilantro.
Video
Notes
Shrimp: For this recipe, I used large, raw, deveined, tail-on frozen shrimp. If using smaller or already thawed shrimp, reduce the pressure cooking time.
Liquid: We add less liquid to this curry as the instant pot retains the liquid, and less is needed to cook. If you like, add 1/4 cup coconut milk after the curry is cooked. The curry does get thicker as you refrigerate it.
Which Green chili should I use? I typically use Thai, Bird's Eye, or Serrano Chili Peppers in my recipes. Remember to adjust to your taste.
Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Programmable Pressure Cooker.
Nutrition
Calories: 226kcal | Carbohydrates: 8g | Protein: 24g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 285mg | Sodium: 1222mg | Potassium: 289mg | Fiber: 1g | Sugar: 3g | Vitamin A: 480IU | Vitamin C: 16.8mg | Calcium: 182mg | Iron: 3.7mg