Instant Dutch Oven - Thai Green Curry Shrimp


  • 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
  • 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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