Delicious curry recipe that can be substituted with chicken or shrimp. Serve over rice for a family favorite.
Ingredients
2 tablespoons olive oil
2 cups white or yellow onions, cut in chunks
8 ounces mushroom slices
2 cloves garlic minced
1 tablespoon ginger, minced
1 pound raw shrimp or chicken or one package firm tofu cubed
2 limes
Salt and Pepper
1/4 teaspoon ground cayenne pepper or dried chili peppers to taste
1 (14- to 15-ounce) can chopped tomatoes without juice or 2 cups fresh tomatoes chopped
1 cup of coconut milk
1/2 cup green onions, chopped 1/4 cup cilantro
Cooked rice for serving. I recommend the “Creamy Delicious Rice.”
Instructions
1. Heat olive oil using medium-high heat on the sear/sauté function of the pressure cooker. Add onions to cook until softened, about 3-4 minutes.
2. Add the mushrooms and cook for another 4-5 minutes.
3. Reduce heat to medium and add the garlic, cooking until just fragrant.
4. Add the shrimp, chicken or tofu with the juice of one lime until chicken is starting to brown or the shrimp starts to receive color. Season with salt and pepper.
5. Stir in ginger, tomatoes, curry, coriander, turmeric, and green onions. Add coconut milk.
6. If using chicken, pressure cook for 7 minutes or adding 7 additional minutes if frozen. Set pressure for 2 minutes on HIGH for shrimp.
7. Serve curry over rice. Garnish with cilantro.
Notes
May substitute lemon juice for lime juice
Curry powder may be another substitute for coriander and turmeric.