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.
INGREDIENTS
- 2 cans full fat coconut milk
- 1/4 cup yellow curry paste
- 2 tablespoons fish sauce
- 3/4 teaspoon sea salt
- 2 cups peeled and cubed kabocha squash
- 1 head Broccoli cut into large florets
- 3 large carrots cut on a bias into 1 inch thick discs
- 1 small yellow onion thinly sliced
- 1 pound hake cod, or other mild white fish (deboned and skin removed)
- 1/2 pound large wild shrimp peeled and deveined, with tails on
- 1 small lime Zested and juiced
INSTRUCTIONS
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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.
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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.
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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.
Source:- Cosorithis