Shrimp Curry
A fragrant pressure-cooker shrimp curry with coconut milk, tomatoes and warm Indian spices, served over rice with fresh spinach.
⏱️ Prep: 15 min🍳 Cook: 10 min
Ingredients
| 2 tablespoons | 30 ml | olive oil |
| 2 cups | 480 ml | chopped onion |
| 1/2 cup | 120 ml | finely chopped red bell pepper |
| 4 teaspoons | 20 ml | minced fresh ginger |
| 4 teaspoons | 20 ml | minced fresh garlic |
| 2 cups | 480 ml | chopped tomatoes |
| 2 teaspoons | 10 ml | curry powder |
| 2 teaspoons | 10 ml | garam masala |
| 2 teaspoons | 10 ml | ground mustard |
| 1 1/2 teaspoons | 7.5 ml | red chile powder |
| 1 teaspoon | 5 ml | salt, or to taste |
| 1 cup | 240 ml | canned coconut milk |
| 2 tablespoons | 30 ml | coconut aminos |
| 2 pounds | 905 g | peeled and deveined frozen shrimp |
| — | cooked white rice | |
| — | fresh spinach leaves |
Instructions
- Heat olive oil in inner steel pot of pressure cooker set to Sauté on Normal. Add onion, red bell pepper, ginger, and garlic; sauté until onion is golden, about 5 minutes.
- Add tomato, curry powder, garam masala, ground mustard, red chile powder, and salt. Sauté until fragrant and tomatoes are slightly softened, 2 to 3 minutes.
- Pour coconut milk and coconut aminos into tomato mixture and add shrimp. Stir and press Cancel.
- Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 3 minutes on Low Pressure.
- Set steam vent handle to Venting to quick-release pressure.
- Spoon rice and spinach into serving bowls and top with shrimp curry.
Mealthy Tip: Serve with cauliflower rice or brown rice instead of white rice, if you follow a grain-free diet or just want a lighter meal. Try this with tofu or chicken for a different protein or if you don't eat seafood.