Coconut Shrimp Curry with Rice

Creamy coconut shrimp curry over steamed rice is the perfect recipe for weeknights.

Course Seafood

Cuisine Indian

Keyword coconut shrimp curry, instant pot curries, seafood, shrimp curry

Prep Time 10

Cook Time 20

Calories 216.6kcal

Wash and soak 1 cup rice in 1 ¼ cup water in a steel container that fits inside the inner pot.
Dice the onion.
Mince the ginger and garlic.

Press saute on your instant pot and when the display turns to HOT, add the coconut oil to the steel insert. Add the onion and fry for 2 minutes until translucent.
Add the minced ginger and garlic, ground spices and ¼ cup water. Saute for 2 minutes.
Add the tomato puree and ¼ cup water. Cook this sauce for 5 minutes. Cancel the saute mode.
Add the frozen shrimp and mix it into the sauce.
Place a trivet in the steel insert.
Keep the rice container on top of the trivet. Press the pressure cooking button, make sure the vent is sealed, secure the lid and set the timer to 3 minutes.
When the timer beeps, release the pressure after 5 minutes and remove the lid. Both the rice and shrimp will be cooked. Carefully remove the trivet with the rice container and keep it aside.
Add the coconut milk to the shrimp curry and give it a good stir.
Garnish the curry with chopped cilantro leaves and serve over steamed rice.

Buy a frozen packet of peeled and deveined shrimp to save time.
If you want a spicy curry, use 1 teaspoon red chilli powder instead of the paprika.
You can also use 2 tablespoon coconut cream instead of coconut milk in this recipe.
You can make ginger and garlic paste by putting equal quantities of peeled ginger and garlic in a blender along with a few tablespoons of water and blending it. Store the leftover paste in a sealed glass jar in the fridge. These pastes are also available in most supermarkets these days. If using pre-made pastes, 1 teaspoon of each will do.