Thai seafood curry

Servings          Prep Time
4-6 servings 10minutes

Cook Time
16minutes

Ingredients

1. 2tbsp oil - Choose from peanut oil, coconut oil, or any neutral-flavored oil you like: vegetable, corn, safflower, canola, avocado, or grape seed.
2. 1 1/2cups chopped allium aromatics
3. 1/4cup peeled fresh ginger minced
4. 2tbsp wet curry paste - Choose from red, green, or yellow Thai curry paste, or even massaman or Penang curry paste.
5. 14ounces diced tomatoes1 can
6. 1cup regular or low-fat coconut milk
7. 1 1/2tbsp fresh lime juice
8. 1 1/2tbsp light brown sugar
9. 1 1/2tbsp fish sauce
10. 1 1/2lbs fish or shellfish - Choose from peeled and deveined medium shrimp (about 30 per pound), sea scallops, skinless swordfish fillets cut into 2-inch cubes, monkfish fillets cut into 2-inch pieces, skinless cod fillets cut into 2-inch pieces, skinless hake fillets cut into 2-inch pieces, or skinless halibut fillets cut into 1-inch pieces
11. 1lb chopped quick-cooking vegetables - Choose 1 or 2 from trimmed green or wax or other long beans, zucchini, yellow summer squash, stemmed and seeded bell peppers, cored napa cabbage, Chinese water spinach, cauliflower florets, broccoli florets, and/or sugar snap peas.

Instructions

1. Press Saute, set time for 10 minutes.
2. Warm the oil in the quart cooker for a minute or two. Add the allium aromatics and cook, stirring often, until softened, 2 to 4 minutes. Add the ginger and cook until aromatic, just a few seconds.
3. Stir in the wet curry paste until everything is well coated; then add the tomatoes, coconut milk, lime juice, brown sugar, and fish sauce. Stir until the brown sugar has dissolved, then turn off the SAUTE function and lock the lid onto the pot.
4. Optional 1 Max Pressure Cooker
5. Press Pressure cook on Max pressure for 5 minutes with the Keep Warm setting off.
6. Optional 2 All Pressure Cookers
7. Press Meat/Stew or Pressure cook (Manual) on High pressure for 7 minutes with the Keep Warm setting off.
8. Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the pot.
9. Press Saute, set time for 5 minutes.
10. Bring the sauce to a full simmer. Stir in the fish or shellfish and the quick-cooking vegetables. Continue cooking, stirring gently, until the shellfish or fish is cooked through, 3 to 5 minutes. Turn off the SAUTE function, remove the hot insert from the machine, and serve warm.

Coconut Fish Curry

Ingredients:

• 1.5 lbs white fish fillets - we used cod
• 1 cup cherry tomatoes
• 2 Dried Anaheim Chiles, rehydrated and cut into thin strips
• 2 medium onions, sliced thinly
• 2 garlic cloves, minced
• 1/8 tsp Ginger Powder
• 6 Organic Curry Leaves
• 3 Tbsp Madras Curry Powder
• 2 cups un-sweetened coconut milk
• 2 tsp Kosher Salt
• Juice from 1 lemon
• 2 cups cooked Basmati, or your preferred, rice

Makes 4 servings.

Instructions:

1. Preheat (Saute) the Instant Pot.
2. When the word 'hot' appears on the display, add oil.
3. Add onion, garlic and Ginger Powder and saute until onion is soft.
4. Add Curry Leaves and Madras Curry and stir for another minute or two to combine.
5. Pour in the coconut milk, stir with a wooden spoon.
6. Scrape any solids that may be stuck at the bottom of the cooker.
7. Add Chiles and tomatoes, stir.
8. Gently add the fish pieces and move them around to coat them with the mixture.
9. Close and lock the lid of the Instant Pot.
10. Press manual mode and choose 3 minutes cooking time.
11. When cooking time is up, use the Quick Pressure Release to cool the cooker.
12. Open cooker and add salt and lemon juice just before serving.

Source: https://spicesinc.com/p-7841-instant-pot-coconut-fish-curry.aspx