4 servingsAmericanbroccoli

Thai Yellow Curry with Seafood

By Danielle Walker

4 servings

less than 15 min

Easy

Recipe Details

Course: Main Dishes

Difficulty: Easy

Prep Time: 5 min

Cook Time: 5 min

Total Time: less than 15 min

Cooking Technique: Pressure Cook, Sauté

Cuisine: American

Yield: 4 servings

Ingredients

2 cans full fat coconut milk
1/4 cup yellow curry paste
2 tablespoons fish sauce
3/4 teaspoon sea salt
2 cups peeled
1 head Broccoli
3 large carrots
1 small yellow onion
1 pound hake
1/2 pound large wild shrimp
1 small lime

The sweet and ever-so-slightly-spicy flavor of Thai yellow curry has always been my favorite of the curry varieties. I make a big batch of homemade curry paste and store it in the freezer to use for quick meals throughout the month. Many people believe that a curry dish is simply a few tablespoons of curry powder mixed with a can of coconut milk. But for a truly authentic Thai curry, you need the paste, which is full of shallots, garlic, lemongrass, and spices. Traditional Thai curry features onions, potatoes, and sometimes bell peppers, but feel free to add any of your favorite vegetables to this version.

INSTRUCTIONS

Combine the curry paste, coconut milk, fish sauce, and salt in the Instant Pot. Stir to combine. Add the squash, broccoli, carrots, and yellow onion. Toss to coat.
Secure the lid and select the meat/stew setting for 2 minutes. Press the cancel button, then quick release the pressure, and remove the lid.
Cut the fish into 2 inch pieces. Add the shrimp and fish pieces and gently stir to cover with the sauce. Set the Instant Pot to high sauté mode and prop the lid on top. Simmer the fish in the sauce for 3 minutes, or until the shrimp is pink and the fish flakes easily. Stir in the zest of the lime and 1 tablespoon of lime juice. Season with salt as needed.

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About the chef

Danielle Walker

Danielle Walker is a New York Times bestselling author (Against All Grain, Meals Made Simple, Celebrations, Eat What You Love, Food Saved Me, Healthy in a Hurry) health advocate, and self-trained chef. After being diagnosed with an autoimmune disease at age 22 and suffering for many years, Danielle found health through dietary and lifestyle changes. Inspired by her own health journey, Danielle shares her gluten-free recipes on her blog as a beacon of hope for others. For over a decade she has been a pioneer in advocating for a grain and gluten free lifestyle, having earned a spot on the coveted Forbes 30 under 30 list in 2015. Her delicious recipes have satiated the palates of autoimmune sufferers, kids with food allergies, healthy eaters and foodies alike. From nostalgic comfort foods to healthy holiday swaps and quick and easy meals for kids, Danielle has thousands of recipes, kitchen, food and parenting hacks that make life easier and healthier. Danielle regularly shares her health journey, recipes and expert tips on the TODAY Show, The Doctors, E! News, Access Hollywood, Home & Family, and many other nationally syndicated shows. Her work has been featured in People, O Magazine, USA Today, Shape, Women’s Health, Parents, Well + Good, and more.

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