Thai Yellow Curry with Seafood

By: Danielle Walker

Thai Yellow Curry with Seafood
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
less than 15 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
4 servings, broccoli, carrots, contributed, cook 5 min, easy, fish sauce, full fat coconut milk, hake, large wild shrimp, less than 15 min, lime, main course, modern, peeled, prep 5 min, pressure cook, sauté, sea salt, yellow curry paste, yellow onion

prep icon Prep Time
5 min
cook icon Cook Time
5 min

serving icon Servings
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
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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