Instant Pot Coconut Green Curry prawns

Ingredients for Instant Pot Coconut Green Curry prawns

• 1/2 (400g) can coconut milk

• 1 tablespoon Thai green curry paste

• 2 teaspoons grated fresh ginger

• 2 cloves garlic, minced

• 1/4 teaspoons fine Himalayan pink salt

• 1 (350g) bag frozen peeled and deveined prawns (28-31 count)

• 725ml (675g) baby spinach/rocket blend

• 1 tablespoon chopped fresh chives, for serving

• Sriracha (optional), for serving

How to make Instant Pot Coconut Green Curry prawns

In a 7-inch round baking dish, whisk together the coconut milk, green curry paste, ginger, garlic, and pink salt. Add the prawns and submerge in the coconut milk mixture. Cover tightly with foil.

Place a trivet with handles in the Instant Pot. Place the baking dish on the trivet.

Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 7 minutes. At the end of the cooking time, quick-release the pressure. Select CANCEL.

Divide the greens between two shallow bowls. Top with the prawns and curry sauce. Sprinkle with the chives. Serve with sriracha, if desired.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.