Thai Shrimp Curry for Instant Pot Ace Blender | America's Test Kitchen

Ingredients

• 1 (14-ounce) can coconut milk
• 3 Thai chiles, stemmed, seeded, and chopped
• 1/4 cup fresh cilantro leaves
• 6 garlic cloves, peeled and smashed
• 1 lemon grass stalk, trimmed to bottom 6 inches and chopped
• 1 (2-inch) piece ginger, peeled and chopped
• 1 tablespoon fish sauce
• 2 teaspoons packed brown sugar
• 1 teaspoon grated lime zest, plus lime wedges for serving
• 1 teaspoon ground cumin
• 6 ounces sugar snap peas, strings removed
• 1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces
• 1 teaspoon vegetable oil
• 1 pound extra-large shrimp (21 to 25 per pound), peeled deveined, and tails removed
• 1/4 cup fresh Thai basil leaves
• Lime wedge