Forget takeout! When you’re craving something warm, aromatic, and incredibly satisfying but are short on time, this Instant Pot Prawn Curry is your new best friend. In just 20 minutes, you can have a restaurant-quality meal bubbling away, ready to transform your weeknight dinner from mundane to magnificent. The tender, succulent prawns swim in a fragrant, spiced broth that’s both light and deeply flavorful. Let’s get cooking!
Ingredients
• 2 lbs / 900g prawns, peeled and deveined
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• ½ cup / 15g fresh coriander leaves, chopped
• 1 tbsp / 15ml olive oil
• 2 cups / 480ml fish stock
• 1 tbsp / 6g fresh ginger, grated
• ½ tsp turmeric powder
• ¼ tsp red chili powder
• ¼ tsp ground cinnamon
• ½ tsp salt, or to taste
Instructions
1. Directions
2. Set your Instant Pot to the ‘Sauté’ function. Once hot, add the olive oil and prawns. Sauté for 1-2 minutes per side, just until they turn pink. Remove the prawns and set them aside to prevent overcooking.
3. To the same pot, add the chopped onion and cook for 2-3 minutes until softened. Add the minced garlic, grated ginger, turmeric, red chili powder, ground cinnamon, and salt. Stir constantly for one minute until fragrant.
4. Pour in the fish stock, scraping the bottom of the pot to deglaze any flavorful browned bits. Stir in the chopped coriander.
5. Cancel the ‘Sauté’ function. Secure the lid, set the steam release valve to ‘Sealing’, and select the ‘Manual’ or ‘Pressure Cook’ button. Cook on high pressure for 5 minutes.
6. Once the timer finishes, carefully perform a quick pressure release by moving the valve to the ‘Venting’ position.
7. Once the pin drops, open the lid. Stir the cooked prawns back into the curry, allowing the residual heat to warm them through.
8. Transfer the prawn curry to a serving dish. Garnish with additional fresh coriander or sliced green onions and serve immediately with basmati rice or naan bread.
Nutritional Information
• Per Serving: Calories 344 | Total Fat 8.5g | Net Carbs 7.7g | Protein 55g | Fiber 1.2g
Pro Tips
• Pro-Tips for the Perfect Curry
• For a creamier curry, stir in ¼ cup of full-fat coconut milk after the pressure cooking is complete.
• Don’t overcook the prawns! Sautéing them briefly at the start and adding them back at the end ensures they remain tender and succulent, not rubbery.
• Adjust the heat to your liking. For a spicier curry, add a pinch more red chili powder or a finely chopped green chili with the onions.
• Feel free to add vegetables. Stir in a handful of fresh spinach at the end with the prawns, or add chopped bell peppers with the onions for extra crunch and nutrition.
FAQ
Q: How do I make this prawn curry creamier
A: For a creamier curry, simply stir in ¼ cup of full-fat coconut milk after the pressure cooking is complete and before you add the prawns back in.
Q: Can I use frozen prawns in this recipe
A: Yes, you can use frozen prawns. For best results, thaw them completely before starting. If you sauté them from frozen, you may need to add an extra minute and be sure to drain any excess water from the pot.
Q: What can I serve with this Instant Pot curry
A: This prawn curry is delicious served immediately with fluffy basmati rice to soak up the fragrant broth or with warm naan bread for dipping.
Q: How can I make this curry spicier
A: To increase the heat, you can add a pinch more red chili powder along with the other spices, or sauté a finely chopped green chili with the onions.
