Prep Time: 15 minutes

Cook Time: 10 minutes

Servings: 4



1 lb shrimp, peeled and deveined

1 can (13.5 oz) coconut milk

3 tablespoons Thai red curry paste

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 zucchini, sliced

1 tablespoon fish sauce

1 tablespoon lime juice

1 tablespoon brown sugar

2 tablespoons vegetable oil

Fresh cilantro, chopped (for garnish)



In a small bowl, whisk together the coconut milk and Thai red curry paste until well combined. Set the Instant Pot to “Sauté” mode and heat the vegetable oil. Add the sliced red bell pepper, yellow bell pepper, and zucchini to the Instant Pot.

Sauté for 2-3 minutes until slightly tender. Stir in the coconut milk mixture, fish sauce, lime juice, and brown sugar. Mix well. Add the shrimp to the Instant Pot and mix until coated with the curry sauce.

Close the Instant Pot lid and set the pressure valve to the sealing position. Select the “Manual” or “Pressure Cook” function and set the Cook Time to 3 minutes.

Once the cooking cycle is complete, do a quick release to release the pressure. Carefully open the Instant Pot lid and stir the curry before serving.

Garnish with fresh chopped cilantro before serving.


Nutritional Stats:

14g carbs

21g fat

30g protein

3g fiber