Thai Seafood Curry


  • 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
  • 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.
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