Shrimp coconut curry

General

You can also use one of your fresh curry sauces to replace the garam masala, cayenne peper and turmeric.

Ingredients

• 1 can full-fat coconut milk
• 1 tablespool oil
• 1 medium onion finely diced
• 1 teaspoon garam masala
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground turmeric
• 2 teaspoons ginger
• 2 teaspoons garlic
• 500 gram shrimps (shelled)
• ¼ cup cilantro chopped, for garnish

Instructions

1. Place the shrimp in a bowl that fits inside the Instant Pot
2. Add ginger, garli, turmeric, salt, cayenne, garam masala and coconut milk
3. Cover the bowl with foil
4. Pour the water into the poit, and place a trivet. Put the covered boil on top of the trivet.
5. Lock the lid in place. Select manual and adjust the pressure to low. Cook for 3 minutes, perhaps 4 if using frozen shrimps (you can also run them in not-boiling water from the tap, in a sieve)
6. Quick relaease.
7. Add some extra coconut milk if you like, and stir well.