Thai Seafood Curry
Thai curry is a spicy hodgepodge, made with coconut milk and lots of fresh vegetables, best served over short-grain white rice or white or brown rice noodles. One warning: the fish or shellfish will get done at varying times, a little difficult to note exactly in a road map recipe. If you see that the fish bits are done but the shrimp aren’t quite pink yet, turn off the SAUTE function and set the lid askew over the pot for a couple of minutes so that the shrimp (in this case) cook in the residual heat. As a general rule, avoid oily fish (like salmon or trout) or thing, white –fleshed fish fillets (like sole, tilapia, or fluke).
Servings Prep Time
4-6servings 10minutes
Cook Time
Servings Prep Time
4-6servings 10minutes
Cook Time
  • 2tbsp oilChoose from peanut oil, coconut oil, or any neutral-flavored oil you like: vegetable, corn, safflower, canola, avocado, or grape seed.
  • 1 1/2cups chopped allium aromatics
  • 1/4cup peeled fresh gingerminced
  • 2tbsp wet curry pasteChoose from red, green, or yellow Thai curry paste, or even massaman or Penang curry paste.
  • 14ounces diced tomatoes1 can
  • 1cup regular or low-fat coconut milk
  • 1 1/2tbsp fresh lime juice
  • 1 1/2tbsp light brown sugar
  • 1 1/2tbsp fish sauce
  • 1 1/2lbs fish or shellfishChoose from peeled and deveined medium shrimp (about 30 per pound), sea scallops, skinless swordfish fillets cut into 2-inch cubes, monkfish fillets cut into 2-inch pieces, skinless cod fillets cut into 2-inch pieces, skinless hake fillets cut into 2-inch pieces, or skinless halibut fillets cut into 1-inch pieces
  • 1lb chopped quick-cooking vegetablesChoose 1 or 2 from trimmed green or wax or other long beans, zucchini, yellow summer squash, stemmed and seeded bell peppers, cored napa cabbage, Chinese water spinach, cauliflower florets, broccoli florets, and/or sugar snap peas.
  1. Press Saute, set time for 10 minutes.
  2. Warm the oil in the quart cooker for a minute or two. Add the allium aromatics and cook, stirring often, until softened, 2 to 4 minutes. Add the ginger and cook until aromatic, just a few seconds.
  3. Stir in the wet curry paste until everything is well coated; then add the tomatoes, coconut milk, lime juice, brown sugar, and fish sauce. Stir until the brown sugar has dissolved, then turn off the SAUTE function and lock the lid onto the pot.
  4. Optional 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 5 minutes with the Keep Warm setting off.
  5. Optional 2 All Pressure Cookers
    Press Meat/Stew or Pressure cook (Manual) on High pressure for 7 minutes with the Keep Warm setting off.
  6. Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the pot.
  7. Press Saute, set time for 5 minutes.
  8. Bring the sauce to a full simmer. Stir in the fish or shellfish and the quick-cooking vegetables. Continue cooking, stirring gently, until the shellfish or fish is cooked through, 3 to 5 minutes. Turn off the SAUTE function, remove the hot insert from the machine, and serve warm.
Recipe Notes

• You must halve the recipe for a 3-quart cooker.
• For a hotter chile, add 2 to 5 small, hot, red or green chiles (like Thai hots), stemmed and split.