Thai Yellow Curry with Seafood
The sweet and ever-so-slightly-spicy flavor of Thai yellow curry has always been my favorite of the curry varieties. I make a big batch of homemade curry paste and store it in the freezer to use for quick meals throughout the month. Many people believe that a curry dish is simply a few tablespoons of curry powder mixed with a can of coconut milk. But for a truly authentic Thai curry, you need the paste, which is full of shallots, garlic, lemongrass, and spices. Traditional Thai curry features onions, potatoes, and sometimes bell peppers, but feel free to add any of your favorite vegetables to this version.
Servings Prep Time
4servings 5minutes
Cook Time
5minutes
Servings Prep Time
4servings 5minutes
Cook Time
5minutes
Ingredients
  • 2cans full fat coconut milk
  • 1/4cup yellow curry paste
  • 2tablespoons fish sauce
  • 3/4teaspoon sea salt
  • 2cups peeledand cubed kabocha squash
  • 1head Broccolicut into large florets
  • 3large carrotscut on a bias into 1 inch thick discs
  • 1small yellow onionthinly sliced
  • 1pound hakecod, or other mild white fish (deboned and skin removed)
  • 1/2pound large wild shrimppeeled and deveined, with tails on
  • 1 small limeZested and juiced
Instructions
  1. Combine the curry paste, coconut milk, fish sauce, and salt in the Instant Pot. Stir to combine. Add the squash, broccoli, carrots, and yellow onion. Toss to coat.
  2. Secure the lid and select the meat/stew setting for 2 minutes. Press the cancel button, then quick release the pressure, and remove the lid.
  3. Cut the fish into 2 inch pieces. Add the shrimp and fish pieces and gently stir to cover with the sauce. Set the Instant Pot to high sauté mode and prop the lid on top. Simmer the fish in the sauce for 3 minutes, or until the shrimp is pink and the fish flakes easily. Stir in the zest of the lime and 1 tablespoon of lime juice. Season with salt as needed.