PRESSURE COOKER THAI SQUASH CURRY

Pressure Cooker Thai Squash Curry image

Add an easy Thai squash curry recipe to your cooking repertoire from My Food and Family. You can cook up our tasty Pressure Cooker Thai Squash Curry ahead of time and serve it over white or brown rice.

Provided by My Food and Family

Categories Home

Time 50m

Yield 8 servings

Number Of Ingredients 11

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Ingredients

1-1/3 cups long-grain brown rice, uncooked
1/4 cup KRAFT Zesty Lime Vinaigrette Dressing
1 each green and red bell pepper, chopped
1 jalapeño pepper, chopped
1 onion, chopped
2 Tbsp. each minced garlic and gingerroot
1 butternut squash, cut into 1-inch chunks
2 cups vegetable broth
2 Tbsp. sugar
2 Tbsp. red curry paste
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

Steps:

Cook rice as directed on package, omitting salt.
Meanwhile, heat dressing in electric pressure cooker using SAUTÉ setting. Add peppers, onions, garlic and ginger; cook and stir 4 min. Add all remaining ingredients except cream cheese; mix well. Close and lock lid. Turn Pressure Release Valve to Sealing position. Cook 6 min. using HIGH PRESSURE COOK setting.
Use Natural Pressure Release for 10 min., then do a Quick Pressure Release to vent any remaining pressure. Slowly remove lid. Add cream cheese; stir until melted. Serve over rice.

Nutrition Facts : Calories 240, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 5 g