Red Curry Shrimp with Basil and Lime
Coconut milk and red curry paste
work quick magic on shrimp (or
chicken, tofu or cauliflower).
Course: Dinner
Keyword: curry, flexitarian, red curry, shrimp
Servings: 4
Calories: 636kcal
Author: Sarah Copeland
- 1 1/2 pounds peeled and deveined medium shrimp
- 1 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons coconut oil or canola oil
- 1 red chile, such as red serrano or Fresno, thinly sliced
- 1 (2-inch) piece fresh ginger, peeled and cut into coins
- 2 tablespoons red curry paste
- 1 (13.5oz) can unsweetened full-fat coconut milk
- 1 tablespoon soy sauce or tamari (gluten-free soy sauce)
- 1 teaspoon fish sauce (optional)
For serving:
- Cooked jasmine or other long-grain white rice
- 2 packed cups fresh basil, cilantro, or a combination
- Lime wedges
Season shrimp with salt and pepper.
Put coconut oil in the inner pot of the
pressure cooker and set to Sauté. Add chile and
ginger and cook until fragrant, about 1 minute.
Add curry paste (careful—it may splatter) and
stir to brown slightly, about 1 minute. Add
coconut milk, soy sauce and fish sauce (if using)
and add shrimp, stirring to coat.
Lock on lid and Pressure Cook on high
pressure for 1 minute. Release pressure
manually and open lid.
Spoon curry over warm jasmine rice and
garnish with herbs. Offer plenty of lime wedges
for squeezing over the top.
Calories: 636kcal | Carbohydrates: 68g | Protein: 36g | Fat: 24g | Sodium: 1957mg | Fiber: 4g | Sugar: 1g