4-6 servingsAmericanchopped allium aromatics

Thai Seafood Curry

By Bruce Weinstein and Mark Scarbrough

4-6 servings

10 min

Easy

Recipe Details

Course: Main Dishes

Difficulty: Easy

Prep Time: 10 min

Cook Time: 16 min

Cooking Technique: Max Pressure Cook, Pressure Cook, Sauté

Cuisine: American

Yield: 4-6 servings

Ingredients

2 tbsp oil
1 1/2 cups chopped allium aromatics
1/4 cup peeled fresh ginger
2 tbsp wet curry paste
14 ounces diced tomatoes
1 cup regular or low-fat coconut milk
1 1/2 tbsp fresh lime juice
1 1/2 tbsp light brown sugar
1 1/2 tbsp fish sauce
1 1/2 lbs fish or shellfish
1 lb chopped quick-cooking vegetables

Thai curry is a spicy hodgepodge, made with coconut milk and lots of fresh vegetables, best served over short-grain white rice or white or brown rice noodles. One warning: the fish or shellfish will get done at varying times, a little difficult to note exactly in a road map recipe. If you see that the fish bits are done but the shrimp aren’t quite pink yet, turn off the SAUTE function and set the lid askew over the pot for a couple of minutes so that the shrimp (in this case) cook in the residual heat. As a general rule, avoid oily fish (like salmon or trout) or thing, white –fleshed fish fillets (like sole, tilapia, or fluke).

INSTRUCTIONS

Press Saute, set time for 10 minutes.
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.
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.
Optional 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 5 minutes with the Keep Warm setting off.
Optional 2 All Pressure Cookers
Press Meat/Stew or Pressure cook (Manual) on High pressure for 7 minutes with the Keep Warm setting off.
Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the pot.
Press Saute, set time for 5 minutes.
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.

Notes

Beyond
• You must halve the recipe for a 3-quart cooker.
• For a hotter chile, add 2 to 5 small, hot, red or green chiles (like Thai hots), stemmed and split.

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About the chef

Bruce Weinstein and Mark Scarbrough

In this duo, Bruce Weinstein is the chef and Mark Scarbrough, the writer. Together, they’ve published over 35 cookbooks, hit international best-seller lists, won national and international awards, and have been interviewed by the best, from Lester Holt to Barbara Walters. Weinstein also writes knitting books, designs patterns, and teaches knitting workshops. Besides writing their cookbooks, Scarbrough also teaches literature classes; has a podcast called Walking With Dante, where he takes you on journey from hell to paradise; and has written a memoir, BOOKMARKED: HOW THE GREAT WORKS OF WESTERN LITERATURE F*CKED UP MY LIFE.

View All Bruce's Recipes