Select Saute mode and stir in choo chee curry paste and ½ cup of coconut milk until mixture is bubbly, about a minute or two.

Press Cancel.

Add coconut oil and stir for about 30 seconds.

Stir in remaining coconut milk.

Add fish pieces and stir gently, coating the fish with the sauce.

Close the Instant Pot and pressure cook on Low Pressure for 3 minutes. ***

Do a Quick Release of pressure (QR) and open the Instant Pot. [Read More: The Different Pressure Release Methods]

Add in fish sauce, brown sugar, lime juice, and lime leaves.

Stir and allow the ingredients to heat in the residual heat or select Saute and heat through for about 30 seconds. (Be sure not to overcook the fish).

Taste and adjust with more fish sauce, brown sugar or lime juice.

Serve with Instant Pot Jasmine Rice.

Heat curry paste, ½ cup of coconut milk, and coconut oil in a large heavy-bottomed saute pan over medium heat until boiling.

Cook for about 1 to 2 minutes, stirring frequently. The mixture will be bubbly and fragrant. Use a splatter screen if desired.

Add fish, fish sauce, palm sugar or brown sugar, lime juice, and remaining coconut milk. Swirl the pan to coat the fish with the sauce. If the sauce is too thick, add a couple more tablespoons of coconut milk or water.

Cover and cook on low heat for 10 minutes or until fish is cooked. (Do not stir the dish, since the fish is very fragile).

Taste and adjust with more fish sauce, brown sugar, or lime juice. Carefully stir in lime leaves and heat through.

Remove pan from heat to prevent the fish from overcooking.

Serve with Jasmine rice.