Ingredients

  • 1
    cup
  • 1 12
    cups
    water
  • 1
    tbsp
    butter or oil
  • 12
    lb
    frozen shrimp, peeled, deveined
  • 28
    oz
    coconut milk
  • 1
    cups
    green bell pepper, sliced
  • 1
    cups
    red bell pepper, sliced
  • 12
    cups
    shallot, thinly sliced
  • 12
    cups
    light coconut milk or vegetable stock
  • 14
    cups
    Thai basil
  • 3
    tbsp
    panang curry paste
  • 3
    tbsp
    peanut butter, creamy
  • 2
    tbsp
    fish sauce
  • 2
    tbsp
    palm sugar or brown sugar
  • 2
    tbsp
    cilantro leaves, finely chopped
  • 2
    tbsp
    lime juice
  • 2
    tbsp
    avocado oil (can substitute any neutral oil)
  • 1
    tsp
    cumin, ground
  • 5
    kaffir lime leaves, cut in half, stems removed
  • Bean sprouts, for garnish
  • Cilantro leaves, for garnish
  • Thai basil, for garnish

Nutrition Facts

Serving Size: 1 cup
Serves: 4
Amount Per Serving
Calories: 570
% Daily Value*
Total Fat: 28g 36%
Saturated Fat: 19g
Trans Fat: 0g
Cholesterol: 70mg 23%
Sodium: 1160mg 50%
Total Carbohydrate: 60g 22%
Dietary Fiber: 3g 11%
Sugars: 16g 32%
Protein: 16g 32%

Instructions

  1. Combine rice, liquid, and butter or oil in a pot and bring to a boil. Cover with a tight-fitting lid. Reduce heat to maintain a low simmer and cook for 15 minutes. Remove from heat (keep covered) and steam for 10 minutes. Fluff with a fork and serve.
  2. Set Instant Pot to “Sauté.” Add avocado oil, shallot, curry paste, kaffir lime leaves, and cumin to the Instant Pot. Sauté for 3 minutes.
  3. Add coconut milk, light coconut milk, peanut butter, fish sauce, palm sugar, Thai basil, and lime juice to the Instant Pot. Sauté and stir for 5 minutes.
  4. Add bell pepper, cilantro, and frozen shrimp. Pressure cook the curry: Close the lid of the pressure cooker. Set the valve to “Sealing” and start the pressure cooker on “High” for 5 minutes. Once completed, let the pressure naturally release for another 5 minutes before quick-releasing the remaining pressure.
  5. Add cooked rice to a small bowl and press into the bowl very firmly. Place the small bowl upside down in the center of another shallow bowl and release the small bowl so there is a small mound of rice in the center of the shallow bowl. Carefully ladle curry around the rice. Garnish with bean sprouts, Thai basil, or cilantro. Enjoy!

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