Thai Seafood Curry

By: Bruce Weinstein and Mark Scarbrough

Thai Seafood Curry
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Cooking Technique
Max Pressure Cook, Pressure Cook, Sauté
cuisine icon 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."]
cuisine icon Keywords
4-6 servings, Bruce Weinstein and Mark Scarbrough, chopped allium aromatics, chopped quick-cooking vegetables, contributed, cook 16 min, diced tomatoes, easy, fish or shellfish, fish sauce, fresh lime juice, light brown sugar, main course, max pressure cook, modern, oil, peeled fresh ginger, prep 10 min, pressure cook, regular or low-fat coconut milk, sauté, wet curry paste

prep icon Prep Time
10 min
cook icon Cook Time
16 min

serving icon Servings
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
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.
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