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.

 

Advertisements

2 thoughts on “Thai Shrimp Curry

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

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s