Hearty and filling with the bright flavors of coconut and lime.
2 tablespoons vegetable or canola oil
1 large onion
3 cloves garlic
1 large knob of fresh ginger, peeled
4 cups chicken stock
1 (14oz) can coconut milk
1 cup wild rice, rinsed
1 tablespoon fish sauce
1 jar Thai red or green curry paste (I used green)
Juice and zest of one lime
12 ounces mushrooms, sliced (I used a frozen blend of white, cremini, Portobello and Shiitake mushroom)
12 ounces raw shrimp, peeled and deveined (I used small wild-caught shrimp)
1 tablespoon sugar
Fish sauce to taste
Fresh cilantro and spicy sesame oil for serving
Pulse the onion, garlic and ginger in a food processor until very finely minced. Cook in an Instant Pot set to Saute Medium with the oil for about 5 minutes.
Add the chicken stock, 1 can of coconut milk, wild rice and fish sauce. Cover the Instant Pot, seal and cook on Pressure Cook High for 23 minutes. Immediately release pressure at the end of the cook time. Remove the lid.
Add the curry paste, lime juice, zest, mushrooms, shrimp and sugar. Cook on Saute High until the mushrooms are softened and the shrimp is fully cooked and pink, about 5 minutes.
Season to taste with more fish sauce as desired. Serve with fresh cilantro and spicy sesame oil.