instant pot recipe, instant pot curry recipe, curry recipe, beef curry, pressure cooker recipe

I take friends who brand their ain Thai curry pastes. I admire them, but it's merely too much work for me. I utilize Mae Ploy make paste, and am pleased with the results. This curry cooks while the rice steams, giving you a consummate dinner in one pot. Blade roast is a cut of shoulder (a flat-iron steak is one-half a blade roast) that'due south more tender than chuck roast, just if yous can't find it, simply use regular chuck, sliced sparse.

instant pot recipe, instant pot curry recipe, curry recipe, beef curry, pressure cooker recipe

Votes: 4
Rating: 3.75

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Ingredients

  • 14 oz coconut milk 1 can
  • 1 ounce Thai blood-red back-scratch paste about 2 tablespoons
  • 12 oz blade roast or flat-iron steak cut into one/four inch thick slices
  • 1/two small-scale onion sliced
  • 1/2 cup long grain white rice rinsed
  • ane/2 loving cup plus 1 tablespoon water
  • 1/four tsp kosher salt
  • 1/2 medium zucchini cut into 1/iv inch rounds then cutting into one-half moons
  • one/two medium red bong pepper seeded and cut into 1 inch pieces
  • ane/2 pint cherry-red tomatoes halved
  • 2 tbsp coarsely chopped fresh basil or cilantro
  • 1/2 tsp freshly squeezed lime juice optional
  • 1/two tsp sugar optional
  • 1/4 tsp fish sauce or soy sauce optional

Ingredients

  • 14 oz coconut milk 1 tin
  • 1 ounce Thai red curry paste about 2 tablespoons
  • 12 oz blade roast or apartment-fe steak cutting into 1/four inch thick slices
  • 1/2 small onion sliced
  • i/2 cup long grain white rice rinsed
  • one/2 loving cup plus 1 tablespoon water
  • 1/4 tsp kosher table salt
  • ane/two medium zucchini cutting into 1/4 inch rounds and so cut into one-half moons
  • 1/2 medium red bell pepper seeded and cut into i inch pieces
  • 1/ii pint carmine tomatoes halved
  • ii tbsp coarsely chopped fresh basil or cilantro
  • 1/two tsp freshly squeezed lime juice optional
  • 1/two tsp saccharide optional
  • i/4 tsp fish sauce or soy sauce optional

instant pot recipe, instant pot curry recipe, curry recipe, beef curry, pressure cooker recipe

Votes: 4
Rating: three.75

Charge per unit this recipe!

Instructions

  1. Pour the coconut milk into the inner pot. Add together the curry paste and stir to combine. Add the beefiness and onion.

  2. Identify a trivet in the pot that's tall enough to clear the meat.

  3. Identify the rice in a heat-proof bowl that holds at least three cups. Add the water and salt, and stir to dissolve the common salt. Place the bowl on top of the trivet.

  4. Lock the hat into identify. Select Force per unit area Cook or Manual, and arrange the pressure to High and the fourth dimension to 7 minutes.

  5. While the beef and rice cook, chop the vegetables.

  6. After cooking, let the pressure release naturally for ten minutes, then quick release whatever remaining pressure.

  7. Unlock the chapeau. Carefully remove the rice bowl and trivet. Fluff the rice with a fork and cover with aluminum foil. Set bated.

  8. Select Sauté and accommodate to Medium heat. Add the zucchini, bell pepper, and tomatoes and bring to a simmer. Cook, stirring occa-sionally, for 5 to 6 minutes, or until the vegetables are tender. Stir in the basil. Taste and adjust the seasoning every bit needed with lime juice, sugar, or fish sauce (if using).

  9. To serve, divide the rice betwixt two bowls and top with the curry. You may not demand all the sauce.

Recipe Notes

Use It Up: Use the other one-half of the zucchini in Minestrone (folio 74). Apply the remaining tomatoes in Farfalle with Salmon, Fennel, and Tomatoes (folio 92). Use the rest of the bong pepper in Spicy Chicken Lettuce Cups (folio 108) or the Southwestern Blackness Edible bean Salad (page 60)