Best Pressure Cooker Thai Red Curry Recipes

BEEF THAI RED CURRY FUSION RECIPE - 8-QT. PRESSURE COOKER

Beef Thai Red Curry Fusion Recipe - 8-Qt. Pressure Cooker image

Entered for safe-keeping, adapted from pressurecookerdiaries.com. I estimate that this will fit into a 6-quart Pressure Cooker without the rice or else an 8-quart cooker with the rice. This relies on a jar of McCormick's Thai Kitchen Red Curry Paste, tailored for U.S. consumption, so it is likely milder than more authentic red curry pastes. (The Thai Kitchen fish sauce is known to be milder than Tiparos. If using Tiparos, use 1 tsp. instead of 1 Tbsp.) Note that potatoes are rarely used in Thai cuisine, so this may be more Malay or Indian than Thai.

Provided by KateL

Categories One Dish Meal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

3 lbs beef chuck roast
1 large red bell pepper, roughly cut
2 medium onions, quartered
1 tablespoon olive oil
1 (14 ounce) can coconut milk, DO NOT SHAKE
1 (4 ounce) jar thai kitchen red curry paste, see Recipe Description
1 cup water
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon fish sauce (Thai Kitchen brand, see Recipe Description)
6 tablespoons fresh Thai basil or 2 tablespoons dried basil
1 teaspoon kosher salt
4 -6 medium red potatoes (2-3 lbs.)
1 cup brown rice (optional)
2 cups water (optional)

Steps:

Prep the meat and veggies.
Cut the meat into uniform 1-2-inch sections, trimming off any excess fat. (Bonus points for removing tendons and silver skin!). Reserve until Step 9.
Roughly cut the bell pepper. Quarter the onions.
In pressure cooker pan, heat olive oil on medium-high heat until shimmering. Brown the onions and peppers, until one side is slightly charred.
Remove the vegetables and reserve until Step 13.
Make the curry sauce: Add the cream from the top of the coconut milk, and deglaze the pan. Add the 4 oz. of Thai curry paste and mix well.
Cook 4-6 minutes until bubbling and frying, stirring often.
Add the rest of the coconut milk, the water, soy sauce, brown sugar, fish sauce, and basil. Mix well.
Add the beef, and top with whole red potatoes.
Optional: Place rice with 2 cups water in a metal bowl. Cover with a lid or tinfoil, and carefully place on top of the curry. (Make some handles by cutting aluminum foil in long strips and at least triple-layering it. Then you will be able to remove the hot bowl easily once cooking has completed.).
Bring to pressure on high heat, then immediately reduce the heat to the lowest setting that maintains pressure and cook for 12 minutes (begin timing once pressure is reached).
Remove from heat. Do a quick pressure release per your pressure cooker manual's recommendation.
Remove lid and add back the bell pepper and onions. Recover and bring pressure back up for 1 minute.
Remove from heat. Allow cooker to depressurize naturally.
Remove the lid, directing steam away from you. Carefully remove the rice bowl.
With all the sauce, you'll want to serve in a soup bowl. Scoop some rice into the bowl, then top with curry, meat, and veggies.

Nutrition Facts : Calories 539, Fat 20.7, SaturatedFat 12.9, Cholesterol 112.3, Sodium 772, Carbohydrate 50.8, Fiber 2.9, Sugar 31.9, Protein 39.5

PRESSURE-COOKER THAI RED CURRY

Pressure-Cooker Thai Red Curry image

Cooked in an Instant Pot or pressure cooker in under an hour, butternut squash takes on a velvety texture and mellow sweetness that blend well with the ingredients of a Thai curry. This recipe appears in our cookbook "Martha Stewart's Pressure Cooker" (Clarkson Potter).

Provided by Martha Stewart

Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes

Yield Serves 4 to 6

Number Of Ingredients 12

Ingredients

3 tablespoons extra-virgin olive oil
2 large shallots, thinly sliced
4 cloves garlic, smashed
4 ounces shiitake mushrooms, stemmed and sliced
1 1/2 tablespoons Thai red curry paste
2 tablespoons fish sauce, such as nuoc nam or nam pla
1 butternut squash (3 pounds), peeled, seeded, and cut into 2-inch pieces
1 can (14 ounces) unsweetened coconut milk
Kosher salt and freshly ground pepper
2 ounces dried rice stick noodles, preferably brown
2 tablespoons fresh lime juice
Roasted peanuts and cilantro, for serving

Steps:

Heat oil in a 6-to-8-quart stovetop pressure cooker over medium-high, or in an electric pressure cooker set to saute. Add shallots, garlic, and mushrooms and cook, stirring, until shallots are golden, 6 to 8 minutes. Add curry paste and fish sauce and cook, stirring, until fragrant, about 1 minute. Add squash, coconut milk, 1 1/2 cups water, and 1/2 teaspoon each salt and pepper.
Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook 12 minutes. Remove from heat and quickly release pressure, then remove lid.Electric: Secure lid. Manually set cooker to 15 minutes and let it come to pressure. Once time is complete, turn off and quickly release pressure, then remove lid.
Stir in noodles and let stand until tender, about 5 minutes. Add lime juice; stir to combine. Transfer curry to bowls, top with peanuts and cilantro, and serve.