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Instant Pot Coconut Lime Thai Prawn Curry

Name: Instant Pot Coconut Lime Thai Prawn Curry
Prep time: 15 min
Cook time: 20 min
Total time: 55 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, deveined and fully thawed if frozen; 1 red bell pepper, thinly sliced; 1 cup snap peas or green beans, trimmed; Fresh cilantro leaves, for garnish; Jasmine rice, cooked separately, to serve

By PanPotPlates Editorial TeamPublished May 7, 2026 | Updated Oct 17, 2026

Thai-Inspired 55 mins instantpoteasypescatariandairyfreeglutenfreeflavorfulmealpreponepotthai curryprawn currycoconut lime curry

Coconut lime prawn curry with bell pepper and snap peas. Pressure-cook the sauce, then finish the vegetables and thawed prawns at an uncovered simmer. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 20 minutes; additional elapsed time 20 minutes; total about 55 minutes. Additional time includes about 15 minutes to reach pressure plus the release and resting stages; your cooker may take longer. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.

Prep 15 min

Cook 20 min

Total 55 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, deveined and fully thawed if frozen
1 red bell pepper, thinly sliced
1 cup snap peas or green beans, trimmed
Fresh cilantro leaves, for garnish
Jasmine rice, cooked separately, 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 the pressure-cooking cycle finishes, release pressure according to your Instant Pot model instructions. Wait until pressure is fully released before opening the lid.
With the lid off, select 'Saute' and bring the sauce to a gentle simmer. Stir in the bell pepper and snap peas or green beans; cook, stirring, until nearly tender. Reduce the heat setting if the sauce boils vigorously.
Add the fully thawed raw prawns and continue simmering uncovered, stirring gently, until the thickest part reaches 145 F (63 C) on a food thermometer and the flesh is firm, pearly and opaque. Cooking time varies with prawn size and starting temperature; use doneness, not a fixed five-minute wait.
Cancel 'Saute' once the prawns are cooked. Adjust seasoning with fish sauce or lime juice if desired. Do not use 'Keep Warm' to cook raw prawns.
Serve promptly over separately cooked jasmine rice and garnish with cilantro. Allow additional time for rice preparation if it is not already cooked.

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.

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Instant Pot Coconut Lime Thai Prawn Curry

Recipe Details

Ingredients

Instructions