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Instant Pot Coconut Green Curry prawns

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This Instant Pot Thai green prawn curry is a fragrant and light dish that brings the vibrant flavours of Southeast Asia to your kitchen with minimal effort. By using the pot-in-pot method, the prawns stay succulent and tender while infusing with the aromatic ginger, garlic, and coconut milk. It is an excellent choice for those seeking a sophisticated meal that requires very little active preparation time.

As a naturally dairy-free recipe, this dish is perfect for a healthy midweek supper or a quick post-gym meal. Serving the hot, spicy prawns over a fresh bed of spinach and peppery rocket allows the greens to wilt slightly, creating a nutritious and low-carb alternative to traditional rice. For the best results, use a high-quality green curry paste and finish with a sprinkle of fresh chives for extra brightness.

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Ingredients for Instant Pot Coconut Green Curry prawns

  • 1/2 (400g) can coconut milk

  • 1 tablespoon Thai green curry paste

  • 2 teaspoons grated fresh ginger

  • 2 cloves garlic, minced

  • 1/4 teaspoons fine Himalayan pink salt

  • 1 (350g) bag frozen peeled and deveined prawns (28-31 count)

  • 725ml (675g) baby spinach/rocket blend

  • 1 tablespoon chopped fresh chives, for serving

  • Sriracha (optional), for serving

How to make Instant Pot Coconut Green Curry prawns

In a 7-inch round baking dish, whisk together the coconut milk, green curry paste, ginger, garlic, and pink salt. Add the prawns and submerge in the coconut milk mixture. Cover tightly with foil.

Place a trivet with handles in the Instant Pot. Place the baking dish on the trivet.

Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 7 minutes. At the end of the cooking time, quick-release the pressure. Select CANCEL.

Divide the greens between two shallow bowls. Top with the prawns and curry sauce. Sprinkle with the chives. Serve with sriracha, if desired.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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