The Best Instant Pot Shrimp Curry Recipe2022-11-16
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat11 g
Trans Fat7 g
Unsaturated Fat6 g
The best instant pot shrimp curry recipe. Enjoy a delicious, flavorful, and healthy shrimp curry any night of the week with this easy-to-make Instant Pot recipe! Ready in no time, it’s sure to be a family favorite. Perfect for busy weeknights or special occasions.
The Wonders of Instant Pot Cooking
Instant Pot cooking has revolutionised the way people cook. It is an electric pressure cooker that can easily whip up delicious and nutritious one-pot meals in minutes. This amazing kitchen appliance offers a wide range of features that make it a great choice for busy households. With Instant Pot cooking, you can save time, money and energy while still enjoying delicious meals.
It is also an eco-friendly way to cook as it uses less energy than traditional cooking methods. It is no wonder why Instant Pot cooking has become so popular!
Why Shrimp Curry Recipe is the Perfect Comfort Food
Shrimp Curry is the perfect comfort food for those looking to indulge in a delicious and healthy meal. It’s easy to make, requires minimal ingredients and can be cooked in an Instant Pot.
Not only is it a great way to enjoy a tasty meal, but it also packs a punch of flavor with its unique blend of spices. This recipe will show you how you can make the best Instant Pot Shrimp Curry that will leave your taste buds tingling with joy!
The Best Instant Pot Shrimp Curry Recipe
- 1 teaspoon chili powder
- 1 tablespoon red paprika
- 1/2 teaspoon ground turmeric
- 4 galric cloves, peeled and crushed
- 2 teaspoon grated fresh ginger
- 2 tablespoons ground coriander seeds
- 1 teaspoon ground cumin
- pinch of salt
- 2 teaspoon tamarind paste
- 1 pound raw shrimp, peeled and deveined
- 1 cup (250 ml) coconut milk
- 1 cup (250 ml) water
In a mixing bowl, combine chili powder, paprika, turmeric, crushed garlic, ginger, coriander, and cumin. Slow pour in the water, stirring as you go. Pour the mixture into an electric instant pot.
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 5 minutes.
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Stir in tamarind paste and salt.
Switch the cooker to the sauté mode. Add shrimp and coconut milk. Mix well. Cook, stirring occasionally, until the shrimp are opaque. Serve over the cooked rice.