Thai Shrimp Curry

This is a wonderful recipe as it is so quick and easy.  The prep takes longer than the cooking, thanks to my favourite kitchen gadget – the pressure cooker.  Like many of my go-to recipes, this freezes well.

  • chopped onion
  • diced jalapenos (to taste)
  • 1 cup basmati rice
  • 1 can coconut milk
  • Fish sauce (to taste)
  • Thai curry paste (to taste)
  • 1/2lb shrimp
  • oil

Heat the oil in a pressure cooker.  Add the onions and jalapenos and sautee for one to two minutes.  Add the basmati rice and stir to absorb the oil.  Stir in the coconut milk, fish sauce (I use about 1 tbsp.) and curry paste (I use about 1 tbsp.).

Bring to a boil and add shrimp.  Seal pressure cooker and cook at high pressure for three minutes.  Remove from heat and allow natural pressure release for seven minutes.  Quick release any remaining pressure and serve.

Serves 4.



2 thoughts on “Thai Shrimp Curry

  1. Pingback: Be Careful what you wish for | Sol Purpose

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