Instant Dutch Oven - Thai Green Curry Shrimp

Directions

Add 1 cup of coconut milk to cooking vessel. Add the curry paste and the lemon grass to the cooking vessel. Whisk together using a little bit of the coconut milk. Select Manual 2 and set the temperature and time to 375F / 30 minutes. Press START. Whisk coconut cream and curry paste together in the Dutch Oven. Bring the coconut curry mixture to a simmer and let cook for 5 minutes. Whisk in remaining coconut milk, fish sauce and sugar. Bring back up to simmer and cook until slightly thickened, about 5 minutes. Stir in mushroom and shrimp and cook for another 7 minutes. Stir in red bell pepper, snow peas and Thai chili . Cook until shrimp is opaque and vegetables are tender-crisp, about 10-12 minutes. Press CANCEL. Remove the Dutch Oven out of the cooker base using the easy grip silicone handle protectors and rest it on the silicone Dutch Oven mat. Stir in the basil and lime juice. Season with salt and pepper to taste and serve.