Spicy Red Curry Shrimp with Thai Basil and Lime

Red Curry Shrimp with Basil and Lime

• 1 1/2 pounds peeled and deveined medium shrimp
• 1 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons coconut oil or canola oil
• 1 red chile, such as red serrano or Fresno, thinly sliced
• 1 (2-inch) piece fresh ginger, peeled and cut into coins
• 2 tablespoons red curry paste
• 1 (13.5oz) can unsweetened full-fat coconut milk
• 1 tablespoon soy sauce or tamari (gluten-free soy sauce)
• 1 teaspoon fish sauce (optional)

For serving:

• Cooked jasmine or other long-grain white rice
• 2 packed cups fresh basil, cilantro, or a combination
• Lime wedges

• Season the shrimp with the sea salt and ground black pepper. Set aside while you prepare the sauce.
• Heat the coconut oil in the inner pot of a pressure cooker and select Sauté. Add the sliced chile and ginger and cook until fragrant, about 1 minute. Stir in the red curry paste—stand back as it may splatter—and cook briefly to deepen the flavor, about 1 minute. Pour in the coconut milk, then add the soy sauce and fish sauce if using. Add the seasoned shrimp and stir to coat evenly in the sauce.
• Secure the lid and Pressure Cook on high for 1 minute. When the cook time finishes, release the pressure manually and open the lid carefully.
• Spoon the curry and shrimp over warm jasmine rice. Garnish with the fresh herbs and serve with plenty of lime wedges to squeeze over each portion.

Slow Cooker:

• If you prefer a slow cooker, use chicken or another sturdier protein—shrimp will overcook in low, long heat. Reserve the fish and soy sauces and add them at the end. Cook on High for about 2 hours or Low for about 4 hours, then stir in the sauces just before serving.

Excerpted from Instant Family Meals: Delicious Dishes From Your Slow Cooker, Pressure Cooker, Multicooker and Instant Pot © 2020 by Sarah Copeland. Published by Clarkson Potter.