Thai Seafood Curry

• 2 tbsp oil
• 1 1/2 cups chopped allium aromatics
• 1/4 cup peeled fresh ginger minced
• 2 tbsp wet curry paste
• 14 ounces diced tomatoes 1 can
• 1 cup regular or low-fat coconut milk
• 1 1/2 tbsp fresh lime juice
• 1 1/2 tbsp light brown sugar
• 1 1/2 tbsp fish sauce
• 1 1/2 lbs fish, medium shrimp, sea scallops, skinless swordfish fillets cut into 2-inch cubes, monkfish fillets cut into 2-inch pieces, skinless cod fillets cut into 2-inch pieces, skinless hake fillets cut into 2-inch pieces, or skinless halibut fillets cut into 1-inch pieces
• 1 lb chopped quick-cooking vegetables like long beans, zucchini, yellow summer squash, stemmed and seeded bell peppers, cored napa cabbage, Chinese water spinach, cauliflower florets, broccoli florets, and/or sugar snap peas.

Direction Thai Seafood Curry

• Press saute function in cooker, set the time to 10 minutes.
• Heat the oil in the quarter oven for a minute or two.
• Add the allium aromatics and cook, stirring often, 2 to 4 minutes, until softened. Add the ginger and cook until aromatic, just a few seconds.
• Stir in moist curry paste until well coated; then add the tomatoes, coconut milk, lime juice, brown sugar and fish sauce.
• Stir until the brown sugar is dissolved, then turn off the Saute function and lock the lid on the pan.
• Optional pressure cookers Press Meat / Stew or High Pressure Cook (Manual) on High Pressure for 7 minutes with the Keep Warm setting turned off.
• Use the quick release method to bring the pressure of the pot back to normal. Unlock the lid and open the jar. Press Skip, set the time to 5 minutes.
• Simmer the sauce. Stir in fish or shellfish and quick-cooking vegetables.
• Continue cooking, stirring gently, until shellfish or fish are cooked through, 3 to 5 minutes.