Ingredients

• 1

  cup
  Organic White Jasmine Rice suggested substitutions
• 1 ¹⁄₂

  cups
  water
• 1

  tbsp
  butter or oil
• ¹⁄₂

  lb
  frozen shrimp, peeled, deveined
• 28

  oz
  coconut milk
• 1

  cups
  green bell pepper, sliced
• 1

  cups
  red bell pepper, sliced
• ¹⁄₂

  cups
  shallot, thinly sliced
• ¹⁄₂

  cups
  light coconut milk or vegetable stock
• ¹⁄₄

  cups
  Thai basil
• 3

  tbsp
  panang curry paste
• 3

  tbsp
  peanut butter, creamy
• 2

  tbsp
  fish sauce
• 2

  tbsp
  palm sugar or brown sugar
• 2

  tbsp
  cilantro leaves, finely chopped
• 2

  tbsp
  lime juice
• 2

  tbsp
  avocado oil (can substitute any neutral oil)
• 1

  tsp
  cumin, ground
• 5
  kaffir lime leaves, cut in half, stems removed
• Bean sprouts, for garnish
• Cilantro leaves, for garnish
• Thai basil, for garnish

Instructions

1. Combine rice, liquid, and butter or oil in a pot and bring to a boil. Cover with a tight-fitting lid. Reduce heat to maintain a low simmer and cook for 15 minutes. Remove from heat (keep covered) and steam for 10 minutes. Fluff with a fork and serve.
2. Set Instant Pot to “Sauté.” Add avocado oil, shallot, curry paste, kaffir lime leaves, and cumin to the Instant Pot. Sauté for 3 minutes.
3. Add coconut milk, light coconut milk, peanut butter, fish sauce, palm sugar, Thai basil, and lime juice to the Instant Pot. Sauté and stir for 5 minutes.
4. Add bell pepper, cilantro, and frozen shrimp. Pressure cook the curry: Close the lid of the pressure cooker. Set the valve to “Sealing” and start the pressure cooker on “High” for 5 minutes. Once completed, let the pressure naturally release for another 5 minutes before quick-releasing the remaining pressure.
5. Add cooked rice to a small bowl and press into the bowl very firmly. Place the small bowl upside down in the center of another shallow bowl and release the small bowl so there is a small mound of rice in the center of the shallow bowl. Carefully ladle curry around the rice. Garnish with bean sprouts, Thai basil, or cilantro. Enjoy!