Instant Dutch Oven - Thai Green Curry Shrimp

By: Instant Brands Culinary Team

Instant Dutch Oven - Thai Green Curry Shrimp
cuisine icon Cuisine
Thai
cuisine icon Course
Dinner, Main Course, Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Gluten Free
cuisine icon Cooking Technique
Electric Dutch Oven
cuisine icon Keywords
30-60 min, 4-6 servings, brown sugar, cans of coconut milk, cook 27 min, dinner, easy, electric dutch oven, extra-large shrimp, fish sauce, fresh lime juice, fresh thai basil, gluten free, main course, prep 15 min, red bell pepper, salt and pepper to taste, shitake mushrooms, shrimp, shrimp recipe, shrimp soup, snow peas, soup, stalk lemon grass, thai, thai chili, thai green curry paste

prep icon Prep Time
15 min
cook icon Cook Time
27 min

serving icon Servings
4-6 servings
Ingredients
  • 2 cans of coconut milk
  • 2 tbsp Thai green curry paste
  • 2 tbsp fish sauce
  • 2 tbsp brown sugar
  • 1 1/2 lbs extra-large shrimp
  • 5 oz shitake mushrooms
  • 4 oz snow peas
  • 1 red bell pepper
  • 1-2 Thai chili
  • 1 stalk lemon grass
  • 1/3 cup fresh Thai basil
  • 1 tbsp fresh lime juice
  • Salt and pepper to taste
Instructions
  • Add 1 cup of coconut milk to cooking vessel.
  • Add the curry paste and the lemon grass to the cooking vessel. Whisk together using a little bit of the coconut milk.
  • Select Manual 2 and set the temperature and time to 375F / 30 minutes. Press START.
  • Whisk coconut cream and curry paste together in the Dutch Oven.
  • Bring the coconut curry mixture to a simmer and let cook for 5 minutes.
  • Whisk in remaining coconut milk, fish sauce and sugar. Bring back up to simmer and cook until slightly thickened, about 5 minutes.
  • Stir in mushroom and shrimp and cook for another 7 minutes.
  • Stir in red bell pepper, snow peas and Thai chili (if using).
  • Cook until shrimp is opaque and vegetables are tender-crisp, about 10-12 minutes. Press CANCEL.
  • Remove the Dutch Oven out of the cooker base using the easy grip silicone handle protectors and rest it on the silicone Dutch Oven mat.
  • Stir in the basil and lime juice.
  • Season with salt and pepper to taste and serve.
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