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Thai Yellow Curry with Seafood Recipe

Thai yellow curry with seafood

Thai Yellow Curry with Seafood

Danielle Walker
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Main Course
Cuisine Oriental, Thai
Servings 4 servings


  • Instant Pot Multi Pressure Cooker


  • 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 peeled and cubed
  • 1 head Broccoli cut into large florets
  • 3 large carrots cut on a bias into 1 inch thick discs
  • 1 small onion thinly sliced
  • 450 g cod fillets cut into 2 inch pieces
  • 225 g large prawns peeled and deveined
  • 1 small lime Zested and juiced


  • 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.
Keyword Instant Pot, Seafood
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