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If you need an easy weekday recipe that doesn’t require you to spend hours in the kitchen, I’ve got you! This Thai shrimp curry is equally nutrient dense and delicious and the best part is that my boys will devour it too, which is always a plus. I like to serve this over brown rice or cauliflower rice and usually add a bit of Yellowbird organic sriracha.

Is this a hormone healthy recipe?

It sure is! Wild-caught shrimp is a great source of selenium and iodine, which help your thyroid produce hormones. It’s also great for boosting testosterone and is an excellent source of omega-3 fatty acids. The key to ensuring you’re purchasing quality shrimp is to stick to wild-caught shrimp only. Due to the demand in the US, much of the shrimp we find here is imported from Thailand, China, Indonesia, or elsewhere. The FDA does not get around to inspected all shrimp, which means it’s likely that some farm-raised shrimp containing antibiotics gets through the system.

Coconut milk is also a hormone healthy fat that you shouldn’t shy away from. Healthy fats are needed for satiety, maintaining steady energy and blood sugar (absolutely key to hormone balance), and absorption of vitamins such as vitamin A, D, E, and K. Many forms of coconut milk contain added sugars and gums, which can be gut disruptors. Although I’m not a fan of anything in a can, I do buy the Native Forest brand for this recipe as it’s gum and sugar free. Score.

What kind of shrimp should I buy?

Due to the toxins that can be found in farm-raised shrimp, I always stick to wild-caught shrimp, which tends to be from the Gulf or Key West. I usually find this frozen and I buy the peeled and deveined shrimp for convenience. The size of the shrimp in the recipe is up to you, but I’m usually able to find medium wild-caught shrimp. I like to thaw this overnight in the fridge, but if the shrimp are still partially frozen, that’s ok! It will still work.

What if I can’t find Bok Choy?
Fear not! You can substitute a head of sauteed broccoli and strips of red pepper for a nice and colorful twist.

Give this a try and let me know what you think!

Print Recipe

Instant Pot Thai Shrimp Curry


This recipe makes about 4 servings of curry.

To add to the Instant pot:
1 lb of wild-caught shrimp, peeled and deveined
1 can of organic coconut milk
1 small yellow onion, diced
3 cloves of fresh garlic, minced
2 tbsp of Thai red curry paste, I like Mike’s Organic Curry Love brand
2 tbsp of extra virgin olive oil
1 tbsp ginger, grated OR 1/2 tsp of ginger powder
1 tbsp of fish sauce, I like the Red Boat brand
1 tsp curry powder
Salt to taste

Finishing touches:
1 bunch of baby bok choy, chopped OR 1 head of broccoli, chopped
4 oz of shiitake mushrooms, sliced OR 1/2 red bell pepper, cut into strips
1/4 cup of cilantro, chopped
a squeeze of lime
a squeeze of Yellowbird organic sriracha


  1. Turn on the saute function on your Instant Pot and add the extra virgin olive oil. Allow it to heat up for a ,imute or two.
  2. Add the onions and saute for about 5 minutes. Then add the garlic, and saute together for another 30 seconds.
  3. Turn off your Instant Pot and mix in all ingredients, except the ones listed under “Finishing touches”.
  4. Pressure cook on high for 2 minutes.
  5. Release all pressure and stir in bok choy and mushrooms. Saute for about 2 minutes, or until they get to your desired softness. We like the bok choy to remain a bit crunchy. If you’re using the broccoli and red pepper combo, sauté these with a bit of extra virgin olive oil for a few minutes first.
  6. Top with as queeze of fresh lime, cilantro, and sriracha if you like things nice and spicy like we do ;-). Serve over brown or cauliflower rice and marvel at what you’ve just created, you curry Goddess (or God!).

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