Instant Pot Thai Butternut Squash Red Curry Food

THAI BUTTERNUT SQUASH RED CURRY

Steps:

• Heat the oil in a large, deep skillet over medium high heat. Add the shallots and saute them for 5-6 minutes or until they just begin to get golden. Add the butternut squash and grated ginger, stir to coat with the oil.
• Add the red curry paste, yellow curry powder and stir until all the butternut squash is nicely coated. Continue to cook the curry paste for 2-3 minutes or until it's fragrant. Add the broth, coconut milk, fish sauce, and sugar. Let the sauce come to a simmer before covering. Lower the heat and allow the squash to cook all the way through, about 12-18 minutes. You'll know it's done when you can easily pierce the butternut squash with the tip of a knife. Stir in the baby spinach and allow it to wilt.
• Serve with basmati rice topped with crushed nuts, cilantro, and lime wedges.

INSTANT POT THAI BUTTERNUT SQUASH RED CURRY

Steps:

• Select saute on the pressure cooker and add butter.
• When melted, add carrots, onion, ginger, garlic, salt, and pepper; saute 2 minutes.
• Add curry paste and saute 1 minute.
• Add squash, potato, coconut milk, chicken broth, and fish sauce; stir.
• Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 5 minutes.
• When cooking is complete, use a quick release.
• Ladle about half of the mixture into a high speed blender and blend until completely smooth. Stir back into the pot.
• Stir in spinach and allow it to wilt; about 2 minutes.
• To serve, put a scoop of rice on one side of a bowl. Ladle squash curry into the bowl, next to the rice. Garnish with peanuts, cilantro, a squeeze of lime juice, and pomegranate seeds (see note).

THAI INSPIRED BUTTERNUT SQUASH CURRY

Steps:

• In a 12" skillet heat olive oil over medium heat. Add shallots and garlic and saute until shallots are translucent. Be careful to NOT burn the garlic.
• Add 1/2 the can of coconut milk and bring to a boil. Boil for 3 minutes.
• Add curry paste to the coconut milk in the skillet. For milder sauce use 2 teaspoons of the paste. For hotter use 1 tbsp or more.
• Once the paste incorporates into the coconut milk add the remaining 1/2 can of coconut milk and the broth. Season with salt and pepper. Stir well.
• Add the cauliflower to the skillet. Bring the mixture to a boil and then lower the heat and simmer for 10 minutes.
• Add the squash and the zucchini to the pan and return to a boil. Lower the heat again to a simmer and cook until all the vegetables are tender for about 15-20 minutes longer.
• Be sure to stir the mixture periodically. If you find that the vegetables are not cooking fast enough, cover the pan in the last 10 minutes.
• Taste and adjust season accordingly.
• Serve over rice.