Coconut Shrimp Curry - Instant Pot / Pressure Cooker
Delicious and easy Coconut Shrimp Curry made in the Pressure Cooker in just 20 minutes. This is a simple Indian shrimp curry made with ginger, garlic, onions, tomatoes along with flavorful spices, and finished with coconut milk.
Servings: 4
Calories: 226kcal
Ingredients
- 1 lb Shrimp deveined tail-on, frozen (about 25-30)
- 1 tablespoon Oil
- 1 teaspoon Mustard Seeds (Rai)
- 1 Green chili pepper slit in 2 pieces
- 1 cup Onion chopped
- ½ tablespoon Ginger minced
- ½ tablespoon Garlic minced
- 1 cup Tomato chopped
- ¼ can Coconut Milk (~3.5 oz) full-fat
- 1 tablespoon Lime juice
- ¼ cup Cilantro to garnish
Spices
- ½ teaspoon Ground Turmeric (Haldi powder)
- ½ teaspoon Cayenne or Red Chili powder adjust to taste
- ½ teaspoon Garam masala
- 1 teaspoon Coriander powder (Dhaniya powder)
- ½ 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. Mix and let it sauté for 2-3 minutes.
- Add coconut milk and shrimp to the pot. Stir and press cancel. Close lid with vent in sealing position.
- Start the instant pot in Manual or 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.
Video
Notes
- I used large raw deveined tail-on shrimp that were frozen for this recipe. If using smaller or already thawed shrimp, reduce pressure cooking time.
- We add less liquid in this curry as instant pot retains the liquid and less is needed to cook. If you like, you can add ¼ cup coconut milk after the curry is cooked. The curry does get thicker as you refrigerate it.
- Which Green chili to use? I typically use Thai, Birdeye or Serrano Chili Pepper in my recipes. Don't forget to adjust to your taste.
- 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