Instant Pot Green Curry Shrimp

Name: Instant Pot Green Curry Shrimp
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 3 tbsp (45 g) Thai green curry paste; 1½ lb (680 g) large shrimp, peeled, deveined, patted dry; 13½ oz (400 ml) unsweetened coconut milk; 1 tbsp (15 ml) fish sauce; 2 tbsp (30 ml) fresh lime juice; 6 leaves fresh or frozen kaffir lime leaves, torn in half; ½ cup (120 ml) low-sodium chicken broth; 1 tsp (5 g) palm sugar or light brown sugar; 1 tbsp (15 ml) neutral oil; 1 chili (10 g) fresh red Thai chilies, thinly sliced (seeds optional) (optional); ¼ cup (10 g) fresh Thai basil or cilantro, torn, for garnish (optional)

From the MyKitchenBank Kitchen

Tender shrimp infused with fragrant Thai green curry paste, coconut milk, and lime leaves, cooked quickly in the Instant Pot for a restaurant-quality dish ready in minutes. The shrimp marinates briefly in the curry paste before pressure cooking, developing deep flavor while staying perfectly tender.

Prep: 15 min
Cook: 5 min
Wait: 25 min
Total: 45 min
Makes: 4 servings (about 1½ cups curry with shrimp each)

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Steps

Before you start

Pat shrimp completely dry with paper towels so they sear properly
Have all ingredients measured and ready (mise en place) since cooking happens very quickly
If using fresh lime leaves, snip or tear them slightly to release oils
Thaw frozen shrimp fully and drain well to avoid excess moisture

1
Make the marinade
- In a small bowl, whisk together green curry paste, 2 tablespoons (30 ml) of the coconut milk, and fish sauce until smooth.
- This creates a concentrated marinade base.
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Ready when: Mixture is smooth and well combined with no paste streaks
Tip: Whisking the paste with a small amount of coconut milk prevents lumps and ensures even coating on the shrimp
2
Marinate the shrimp
- Add the dried, patted shrimp to the curry paste mixture and toss gently but thoroughly, coating each piece.
- Let sit for 10 minutes at room temperature while you prepare the Instant Pot.
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Ready when: All shrimp pieces are evenly coated with green paste
Tip: Don't marinate longer than 15 minutes or the citric acid in the curry may start to cook the shrimp raw
3
Sauté the curry base
- Press the Sauté button on the Instant Pot and set to HIGH.
- Heat oil for 1 minute, then add the marinated shrimp in a single layer.
- Sear for 90 seconds on the first side without stirring (you want some color and depth).
- Stir and sear another 60 seconds on the second side.
- Pour in remaining coconut milk (about 11.5 oz/345 ml), chicken broth, and lime juice.
- Scrape any stuck curry from the bottom of the pot.
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Ready when: Shrimp has light color on both sides; oil shimmers and curry is fragrant
Tip: Sear the shrimp to build depth of flavor—rushing this step makes the curry taste flat. If the pot shows 'burn' warning, deglaze thoroughly and proceed.
4
Add aromatics and seasonings
- Stir in torn lime leaves and palm sugar.
- Press Cancel to end sauté mode.
- The mixture should have about 2 cups (480 ml) liquid.
- If there's significantly less, add a splash of broth.
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Ready when: Lime leaves are submerged and sugar is dissolved
Tip: Lime leaves release their aromatic oils during pressure cooking, giving authentic Thai flavor. Don't skip them if possible.
5
Pressure cook
- Close the lid and set the valve to SEALING.
- Press the Pressure Cook button and set to 1 minute at high pressure.
- Allow 5 minutes natural pressure release (NPR), then manually release any remaining pressure.
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Ready when: Float valve drops; shrimp are opaque, firm, and coiled; liquid has reduced and thickened slightly
Tip: High-pressure cooking at just 1 minute keeps shrimp tender and prevents them from becoming rubbery. Longer times ruin the texture.
6
Taste and adjust
- Open the lid carefully (steam is very hot).
- Stir the curry gently.
- Taste a shrimp and the sauce.
- Add more lime juice if you want brightness, a touch more fish sauce for depth, or a pinch of sugar for balance.
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Ready when: Sauce tastes well-balanced: savory, slightly sweet, with bright lime and coconut cream notes
Tip: Thai curries should have layers of flavor. If it tastes one-dimensional, it's usually missing acid (lime) or salt (fish sauce).
7
Serve
- Ladle the shrimp and curry sauce into bowls.
- Garnish with sliced fresh red chilies and torn Thai basil or cilantro if desired.
- Serve over jasmine rice or with rice noodles.
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Tip: Fresh herbs and chilies added at the end preserve their brightness and textural contrast against the rich, cooked sauce.

Good to know

Tips

Green curry paste brands vary in spice level and saltiness. Start with 3 tablespoons and taste the finished curry; you can stir in more paste if you prefer deeper flavor, but you can't remove it. Many pastes contain salt, so taste before adding extra.
Pat shrimp completely dry before marinating—excess moisture dilutes the marinade and causes steaming instead of searing. Use paper towels and don't rush this step.
The 1-minute pressure cook is intentional for tender shrimp. Even 2 minutes at pressure can make them tough. If you prefer larger shrimp or want more tender texture, use 30 seconds instead, but reduce NPR time to 3 minutes.
Serve with jasmine rice, brown rice, or rice noodles. A squeeze of fresh lime and a sprinkle of cilantro at the table lets each diner customize the brightness and heat to taste.

Make ahead

The green curry paste marinade can be prepared up to 2 days ahead and refrigerated in a covered container. Add the raw, dried shrimp no more than 15 minutes before cooking. The cooked curry (shrimp and sauce) keeps refrigerated for up to 2 days and can be gently reheated in the Instant Pot on low sauté or over stovetop medium heat, stirring occasionally.

Storage & reheating

Room temperature: not recommended for leftovers (shrimp spoils quickly). Refrigerator: store in an airtight container for up to 2 days; reheat gently on the stovetop over medium heat or in the microwave in 30-second intervals, stirring. Freezer: curry keeps frozen for up to 3 months; thaw overnight in the refrigerator and reheat as above.

Substitutions

fresh or frozen kaffir lime leaves → Zest of 1 lime added at the end of cooking instead of during pressure cooking. Fresh zest keeps more brightness and texture than cooked leaves; add it after the pressure release for a brighter finish if lime leaves are unavailable.
Thai green curry paste → Red curry paste (use the same amount) or homemade green curry made from fresh green chilies, garlic, lemongrass, and lime juice. Red curry will be slightly earthier and less grassy; both work beautifully. Homemade paste is fresher-tasting but takes more prep time.
fish sauce → Soy sauce or coconut aminos (use 1 tablespoon/15 ml, or to taste). Soy sauce gives umami depth but lacks the pungent, distinctive fish sauce flavor; the curry will taste milder and less authentically Thai.
palm_sugar → Brown sugar or honey (use the same amount). Brown sugar works fine; honey dissolves instantly but adds slight caramel notes. Both balance spice and acid similarly.