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680g white fish filets (cod, tilapia, seabass, halibut)

1 Tbsp neutral oil

1 small white onion (diced)

4 cloves garlic (minced)

1 Tbsp minced ginger

3 Tbsp Thai red curry paste

1 can full-fat coconut milk (13.5 fl oz.)

1 cup chicken or seafood broth

3 Tbsp fish sauce

1 Tbsp sugar

1 lime (juiced)

Salt (to taste)

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To garnish:

2 cups frozen vegetables

Red chilis (thinly sliced)

Chopped coriander

Chili oil

2 cups Rice

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1. Wash and prepare 2 cups of rice in an instant pot on manual pressure cook mode for 24 mins (if brown rice) and 22 mins for white.

2. Chop the coriander and chilis then set aside in a bowl in fridge.

3. Pat fish fillets dry with a paper towel and lightly season both sides with salt.

4. In a large shallow pan, heat the neutral oil over medium heat. Add diced onion, minced garlic, and ginger. Sauté for 1–2 minutes until fragrant and softened. Stir in the red curry paste and cook for another 30 seconds to release its aroma.

5. Pour in the coconut milk and broth. Add fish sauce, sugar, lime juice, and a pinch of salt to taste. Stir to combine and bring to a gentle simmer. Add the frozen vegetables.

6. Carefully add the fish into the simmering curry broth. Reduce heat to low and poach, covered, for 7–10 minutes, or until the fish is opaque and flakes easily with a fork.

7. Carefully transfer the fish to serving plates. Spoon the curry broth over the top and garnish with sliced red chilis, chopped coriander, and a drizzle of chili oil. Serve with steamed rice and your favorite vegetables.

Adjusted for instant pot

1. Chop the coriander and chilis then set aside in a bowl in fridge.

2. Pat fish fillets dry with a paper towel and lightly season both sides with salt

3. Set the Instant Pot to Sauté (Normal) and heat 1 Tbsp neutral oil. Add 1 small white onion (diced), 4 cloves garlic (minced), and 1 Tbsp minced ginger. Cook for 1–2 minutes until softened. Stir in 3 Tbsp Thai red curry paste and cook for 30–60 seconds until fragrant. Press Cancel.

4. Pour in 1 can full-fat coconut milk (13.5 fl oz.) and 1 cup chicken or seafood broth. Stir in 3 Tbsp fish sauce, 1 Tbsp sugar, juice of 1 lime, and salt to taste. Stir to combine. Add frozen vegetables.

5. Add the fish, seal the lid, and cook on High Pressure for 2 minutes. Perform a Quick Release immediately once cooking finishes.

6. Carefully transfer the fish to serving plates. Spoon the curry broth over the top and garnish with sliced red chilis, chopped coriander, and a drizzle of chili oil. Serve with steamed rice and your favorite vegetables.