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

Name: Beef Thai Red Curry Fusion Recipe - 8-Qt. Pressure Cooker
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 serving(s)
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)

Submitted by KateL

"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."

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Ready In:: 40mins
Ingredients:: 15
Serves:: 8

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)

directions

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.