Description
Curry lovers rejoice! This Thai Curry with Shrimp is even better than your local takeout. Cheap and easy for any weeknight, plenty of leftovers for lunches!
Ingredients
- FOR THE CURRY:
- 3 whole Kaffir Lime Leaves
- ½ whole Galangal Root
- 2 stalks Lemongrass, Cut Into 3-inch Sections
- ⅓ cups Red Curry Paste
- 2 cans Coconut Milk
- 2 Tablespoons Fish Sauce
- ⅓ cups Brown Sugar
- 2 cups Carrot Medallions
- 1 whole White Potato, Peeled And Cut Into Cubes
- 1 pound Frozen Steamed Shrimp, Thawed
- ½ bags (10 Oz. Size) Frozen Peas
- FOR THE RICE:
- 2 cups Jasmine Rice
- 3 cups Water
Preparation
With the back of a knife or in mortar and pestle, smash all of the aromatics (kaffir lime leaves, galangal root, lemongrass) until fragrant.
In a medium hot pan, toast curry paste and aromatics until fragrant, about 1 minute. Add coconut milk, fish sauce, and brown sugar. Stir to combine.
Add carrot medallions and potato cubes. Simmer for 30–45 minutes or until vegetables are tender.
Add defrosted shrimp and frozen peas. Bring back to a simmer and simmer for 2 minutes or until shrimp is warm. Serve over jasmine rice.
For the rice, rinse rice with cold water 3 times or until water runs clear. Add to Instant Pot with water. Press Rice button and allow Instant Pot to come to pressure.
After timer has gone off, wait 10 minutes and then release remaining pressure manually.
