Can I make Instant Pot Coconut Lime Thai Prawn Curry ahead?

Yes. Prep the ingredients or cook the full dish ahead, then reheat gently so the texture stays close to freshly made.

What cookware works best?

Use a Instant Pot or electric pressure cooker and avoid crowding so the recipe cooks evenly.

How do I know it is done?

Follow the recipe timing, then check the main ingredient for tenderness, bubbling, browning, or safe doneness before serving.

Can I adjust the seasoning?

Yes. Taste near the end and adjust salt, acid, herbs, or heat in small amounts.

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Instant Pot Recipes

Instant Pot Coconut Lime Thai Prawn Curry

Name: Instant Pot Coconut Lime Thai Prawn Curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Thai-Inspired
Ingredients: 1 tablespoon coconut oil; 1 small onion, finely chopped; 3 garlic cloves, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons red Thai curry paste; 1 can (14 oz) full-fat coconut milk; 1 cup low-sodium chicken or vegetable broth; 1 tablespoon fish sauce; 1 tablespoon brown sugar; Juice and zest of 1 lime; 1 pound raw prawns (peeled and deveined); 1 red bell pepper, thinly sliced; 1 cup snap peas or green beans, trimmed; Fresh cilantro leaves, for garnish; Cooked jasmine rice, to serve

By PanPotPlates Test KitchenReviewed by PanPotPlates Editorial TeamPublished May 7, 2026 · Updated May 11, 2026

Thai-Inspired 25 mins instantpotquickeasyfamily-friendlyhealthyhighproteinpescatariandairyfreeglutenfreeflavorfultimessavermealpreponepotthai curryprawn currycoconut lime curry

Instant Pot Coconut Lime Thai Prawn Curry is a practical PanPotPlates recipe built for dependable weeknight cooking.

Prep 10 min

Cook 15 min

Total 25 min

Servings 4

Difficulty easy

Cuisine Thai-Inspired

Ingredients

Servings 4

1 tablespoon coconut oil
1 small onion, finely chopped
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
2 tablespoons red Thai curry paste
1 can (14 oz) full-fat coconut milk
1 cup low-sodium chicken or vegetable broth
1 tablespoon fish sauce
1 tablespoon brown sugar
Juice and zest of 1 lime
1 pound raw prawns (peeled and deveined)
1 red bell pepper, thinly sliced
1 cup snap peas or green beans, trimmed
Fresh cilantro leaves, for garnish
Cooked jasmine rice, to serve

Ingredients for Instant Pot Coconut Lime Thai Prawn Curry

Instructions

Set the Instant Pot to 'Sauté' mode and heat the coconut oil until shimmering.
Add the chopped onion and cook, stirring occasionally, until softened, about 3-4 minutes.
Stir in the minced garlic and grated ginger; cook for 1 minute until fragrant.
Add the red Thai curry paste and stir well to combine, cooking for another minute.
Pour in the coconut milk, chicken or vegetable broth, fish sauce, and brown sugar. Stir to mix thoroughly.
Add the lime juice and zest, then stir again.
Cancel the 'Sauté' mode. Secure the lid on the Instant Pot and set the valve to sealing.
Select 'Manual' or 'Pressure Cook' mode and set the timer for 3 minutes.
When cooking is complete, carefully perform a quick pressure release.
Open the lid and stir in the prawns, bell pepper, and snap peas.
Replace the lid and let sit on 'Keep Warm' mode for 5 minutes to cook the prawns through and soften the vegetables.
Open the lid, gently stir to combine, and adjust seasoning with more fish sauce or lime juice if desired.
Serve hot over cooked jasmine rice and garnish with fresh cilantro leaves.

Instant Pot Coconut Lime Thai Prawn Curry cooking in the recommended pan or pot

Tips

Pan Or Pot Required

This recipe is specially crafted for the Instant Pot , showcasing the convenience of an Instant Pot Recipe .

Cookware Size Guidance

For making this Instant Pot Coconut Lime Thai Prawn Curry , a standard 6-quart (6L) Instant Pot is ideal.

Cookware Swap Guidance

This flavorful Thai prawn curry is optimized for the Instant Pot’s fast pressure cooking.

Leftovers Quality

Reheat gently and add a splash of liquid when needed to keep the texture moist and tender.

Frequently Asked Questions

Can I make Instant Pot Coconut Lime Thai Prawn Curry ahead?: Yes. Prep the ingredients or cook the full dish ahead, then reheat gently so the texture stays close to freshly made.
What cookware works best?: Use a Instant Pot or electric pressure cooker and avoid crowding so the recipe cooks evenly.
How do I know it is done?: Follow the recipe timing, then check the main ingredient for tenderness, bubbling, browning, or safe doneness before serving.
Can I adjust the seasoning?: Yes. Taste near the end and adjust salt, acid, herbs, or heat in small amounts.

If you need to modify ingredients in this Instant Pot Coconut Lime Thai Prawn Curry for dietary preferences or ingredient availability, here are some recommended substitutions that retain flavor, nutrition, and simplicity:

Prawns: Swap for firm white fish like cod or tilapia for pescatarian options, or cubed firm tofu for a vegan, protein-rich alternative.
Fish Sauce: Replace with tamari or coconut aminos to maintain gluten-free and plant-based versions.
Coconut Milk: Use almond or cashew milk combined with a tablespoon of coconut extract for a lighter, dairy-free curry.
Brown Sugar: Substitute maple syrup or agave nectar for natural, vegan-friendly sweetness.
Chicken or Vegetable Broth:
Red Thai Curry Paste: If unavailable, blend red chili powder, garlic, ginger, lemongrass, and a pinch of cumin to create a fresh curry paste substitute.

These swaps help keep the recipe quick, easy, healthy, and family-friendly while fitting your preferences and maintaining one-pot cooking convenience.

Storage and Reheating

Cool Instant Pot Coconut Lime Thai Prawn Curry before storing. Refrigerate leftovers in an airtight container for up to 4 days.

Freeze portions for longer storage when the ingredients are freezer-friendly. Reheat gently with a splash of liquid if the dish looks dry.

Read related air fryer guides and cooking tips.

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Instant Pot Coconut Lime Thai Prawn Curry

Recipe Details

Ingredients

Instructions