COURSE:
Main Course
Thai Yellow Curry with Seafood: A Fragrant and Flavorful Feast
A Taste of Thailand in Your Kitchen
Transport your taste buds to Thailand with our vibrant Thai Yellow Curry with Seafood. This dish is a perfect balance of sweet, spicy, and savoury flavours, combining tender seafood like prawns, mussels, and fish with a rich, coconut milk base. The curry is infused with traditional Thai spices such as turmeric, ginger, and lemongrass, creating a fragrant and mouthwatering experience. Using your Instant Pot, you can easily prepare this aromatic dish in no time.
Quick and Easy Preparation with the Instant Pot
The Instant Pot makes cooking this curry quick and effortless. It helps infuse the seafood with the curry’s deep flavours while ensuring that the seafood stays tender and perfectly cooked. Coconut milk forms the base of this rich sauce, which coats the seafood and vegetables beautifully. You can also add vibrant vegetables like bell peppers, carrots, and spinach for extra colour and nutrition.
Perfect Pairings for Thai Yellow Curry
Serve your Thai Yellow Curry with a side of steamed jasmine rice or noodles to complete the meal. The fragrant, creamy curry pairs perfectly with these sides, making for a satisfying and hearty dish. Whether for a weeknight dinner or a special occasion, this curry brings the bold, complex flavours of Thai cuisine to your home. It’s a simple, yet impressive meal that’s sure to become a favourite.
With a few tweaks, this version improves readability, shortens sentences, and includes transition words for a more engaging flow.
Thai Yellow Curry with Seafood
Prep Time:
5 minutes
Cook Time:
5 minutes
Servings:
4 servings
Total Time:
10 minutes
Ingredients
- 2x 400g can full fat coconut milk
- 50 g yellow curry paste
- 2 tbsp fish sauce
- 3/4 tsp sea salt
- 200 g butternut squash
- 1 head Broccoli
- 3 large carrots
- 1 small onion
- 450 g cod fillets
- 225 g large prawns
- 1 small lime
Instructions
- 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.
- Secure the lid and select Pressure Cook (or Meat/Stew) and set the time for 2 minutes. When the cooking program has finished, perform a quick pressure release and remove the lid.
- Add the prawns and fish pieces to the inner pot and gently stir to cover with the sauce.
- Select Sauté and prop the lid on top, and simmer the prawns and 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.
Thai Yellow Curry with Seafood
COURSE:
Main Course
Prep Time:
5 minutes
Cook Time:
5 minutes
Servings:
4 servings
Total Time:
10 minutes
Ingredients
- 2x 400g can full fat coconut milk
- 50 g yellow curry paste
- 2 tbsp fish sauce
- 3/4 tsp sea salt
- 200 g butternut squash
- 1 head Broccoli
- 3 large carrots
- 1 small onion
- 450 g cod fillets
- 225 g large prawns
- 1 small lime
Instructions
- 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.
- Secure the lid and select Pressure Cook (or Meat/Stew) and set the time for 2 minutes. When the cooking program has finished, perform a quick pressure release and remove the lid.
- Add the prawns and fish pieces to the inner pot and gently stir to cover with the sauce.
- Select Sauté and prop the lid on top, and simmer the prawns and 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.
Thai Yellow Curry with Seafood: A Fragrant and Flavorful Feast
A Taste of Thailand in Your Kitchen
Transport your taste buds to Thailand with our vibrant Thai Yellow Curry with Seafood. This dish is a perfect balance of sweet, spicy, and savoury flavours, combining tender seafood like prawns, mussels, and fish with a rich, coconut milk base. The curry is infused with traditional Thai spices such as turmeric, ginger, and lemongrass, creating a fragrant and mouthwatering experience. Using your Instant Pot, you can easily prepare this aromatic dish in no time.
Quick and Easy Preparation with the Instant Pot
The Instant Pot makes cooking this curry quick and effortless. It helps infuse the seafood with the curry’s deep flavours while ensuring that the seafood stays tender and perfectly cooked. Coconut milk forms the base of this rich sauce, which coats the seafood and vegetables beautifully. You can also add vibrant vegetables like bell peppers, carrots, and spinach for extra colour and nutrition.
Perfect Pairings for Thai Yellow Curry
Serve your Thai Yellow Curry with a side of steamed jasmine rice or noodles to complete the meal. The fragrant, creamy curry pairs perfectly with these sides, making for a satisfying and hearty dish. Whether for a weeknight dinner or a special occasion, this curry brings the bold, complex flavours of Thai cuisine to your home. It’s a simple, yet impressive meal that’s sure to become a favourite.
With a few tweaks, this version improves readability, shortens sentences, and includes transition words for a more engaging flow.
