The following recipe was inspired by Food & Wine Magazine’s latest edition (January 2021) which is all about “sopping.” I absolutely loved the editor’s note about how he came across a woman in a grocery store who was asking him what naan was and how to use it. He mentioned that it was great for sopping up sauces or soups, to which she responded that nobody knew how to “sop” anymore!
He was quite perturbed by the notion, as am I, that “sopping” has been lost to the food world. The original recipe includes green bell peppers, however, my husband seems to have an intolerance (mental or real, I’m not sure) for those so I omitted them. Feel free to add them back in if you like. I also added in an extra cup of chicken stock because I wanted it to be more of a soup consistency.
Bara + Shrimp Curry = Heaven
In trying this recipe I also attempted the “bara” (fried flatbread) that pairs well with this curry. Since this is the “instant pot” version, I’m going to make it easier by recommending store-bought naan and brushing it with a seasoned olive oil (recipe below). It will save you a lot of time and still give you a great “sopping” vehicle.
I absolutely love curry dishes. However, I’ve found that typically in America they are quite heavy and overly-filling. This recipe is not like that at all. It’s actually quite refreshing how satisfying and light it is! The base is a mix of chicken stock, coconut milk and tomato paste along with typical curry flavors. I could drink this soup all by itself (in fact, I did once I had sopped and eaten my heart’s content of bara).
Instant Pot Curry
I decided to try this in the instant pot because I wanted to see how the pressure cooking element would instill better flavor in the broth as well as in the shrimp. I wanted to see if it would get that, “cooked-all-day” taste that most indian curries have.
I also wanted to see how the shrimp texture would be, as I have actually never tried to pressure-cook shrimp.
Turns out the shrimp were cooked perfectly and full of flavor from the broth along with a melt-in-your-mouth texture. The key is to use the low pressure cook setting, not high and it only takes 5 minutes.Print
Shrimp Curry with Seasoned Naan
You can make this quick by using the instant pot, or you can do it all in a large dutch oven. I loved how the instant pot really melded the flavors well in a short amount of time, but not required for the recipe.
- Prep Time: 30 minutes
- Cook Time: 1 hours
- Total Time: 1 hour 30 minutes
- Yield: 4 1x
- Category: Seafood
- Cuisine: Asian
2 Tbsp Olive Oil
1 Large White Onion, small diced
4 Cloves Garlic, sliced
5 Green Onions/Scallions sliced
1 Tbsp Salt
1 tsp Pepper
3 Tablespoons Curry Powder
1 Tablespoon Cumin
2 Tbsp Tomato Paste
1 Can Unsweetened Coconut Milk
4 Cups Chicken Stock (low-sodium
1 1/2 # Shrimp, peeled and deveined
1 Package Naan
1/4 Cup Olive Oil
2 Cloves Garlic, minced (or 1 tsp garlic powder)
1 tsp Turmeric
2 tsp Cumin Seeds
1 tsp Salt
1/2 tsp Pepper
1. Turn the Instant Pot to Saute, High mode. Add in the 2 Tablespoons olive oil along with the onions, garlic, and half of the scallions (the other half will be for a garnish when serving).
2. Saute for 4-5 minutes until onions turn translucent and soften. Add in seasonings (salt, pepper, curry, cumin) and stir for 1 minute to briefly toast them. Add in tomato paste and saute for another 4 minutes until the tomato paste turns a rust color.
3. Add in Coconut Milk and Chicken Stock. Turn Instant Pot off and then place the lid on and use the pressure cook setting (low) for 20 minutes.
5. Make the seasoned olive oil. Whisk oil, turmeric, cumin, garlic, salt, and pepper in a small saucepot or saute pan and gently heat on low to infuse the olive oil. Heat for 3 minutes or until oil is hot but not bubbling. turn the heat off and set it aside to allow it to cool at room temperature.
6. Once the instant pot is finished, carefully release the pressure per the manufacturer’s instructions and remove the lid. Add the shrimp and secure the lid back on the instant pot. Again, set to pressure cook low for 5 minutes.
7. Turn on your oven to 350 F. Place the naan slices on a cookie sheet and brush with your cooled seasoned olive oil. Put in oven and keep there for about 10 minutes or until warmed through.
8. Once the pressure cooker is finished, allow pressure to disperse naturally if naan is not yet warmed, or carefully release pressure per manufacturer instructions. Check to make sure your shrimp are cooked all the way through and ladle into bowls and top with sliced green onions and habanero chilis (if using).
9. Remove the naan from the oven and brush once more with the seasoned olive oil and serve on the side of the curry.
- Serving Size: 6-7 Shrimp + Soup + 1 Naan
- Calories: 1145
Keywords: Shrimp, Curry, Asian, Naan, Seafood, Soup, Instant Pot
Nice recipe! I made it in the instant pot which also made clean up quick too.