Thai Red Curry with Shrimp

With the back of a knife or in mortar and pestle, smash all of the aromatics (kaffir lime leaves, galangal root, lemongrass) until fragrant.

In a medium hot pan, toast curry paste and aromatics until fragrant, about 1 minute. Add coconut milk, fish sauce, and brown sugar. Stir to combine.

Add carrot medallions and potato cubes. Simmer for 30–45 minutes or until vegetables are tender.

Add defrosted shrimp and frozen peas. Bring back to a simmer and simmer for 2 minutes or until shrimp is warm. Serve over jasmine rice.

For the rice, rinse rice with cold water 3 times or until water runs clear. Add to Instant Pot with water. Press Rice button and allow Instant Pot to come to pressure.

After timer has gone off, wait 10 minutes and then release remaining pressure manually.