Curry lovers, rejoice! This Thai Shrimp Curry is even better than your local takeout. Cheap and easy for any weeknight, plenty of leftovers for lunches!
- FOR THE CURRY:
- 3 whole Kaffir lime leaves
- ½ whole galangal root
- 2 rods Lemongrass, cut into 3-inch sections
- ⅓ cups Red curry paste
- 2 cans Coconut milk
- 2 tablespoons fish sauce
- ⅓ cups brown sugar
- 2 cups Carrot Medallions
- 1 whole White potato, peeled and cut into cubes
- 1 pound Frozen steamed shrimp, thawed
- ½ bags (10 oz size) Frozen Peas
- FOR THE RICE:
- 2 cups Jasmine rice
- 3 cups Water
With the back of a knife or in a mortar and pestle, crush all the herbs (kaffir lime leaves, galangal root, lemongrass) until fragrant.
In a medium hot skillet, toast the curry paste and herbs until fragrant, about 1 minute. Add coconut milk, fish sauce and brown sugar. Stir to combine.
Add the carrot medallions and the potato cubes. Simmer 30 to 45 minutes or until vegetables are tender.
Add thawed shrimp and frozen peas. Bring back to a boil and simmer for 2 minutes or until shrimp are hot. Serve over jasmine rice.
For rice, rinse rice in cold water 3 times or until water runs clear. Add to Instant Pot with water. Press the Rice button and let Instant Pot build up pressure.
After the timer turns off, wait 10 minutes, then manually release the remaining pressure.