Pressure Cooker Thai Red Curry Food

PRESSURE-COOKER THAI RED CURRY

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.

PRESSURE COOKER THAI RED BEEF CURRY

Steps:

• Heat the vegetable oil over medium-high heat in the pressure cooker pot until shimmering. (Use Sauté mode in an electric pressure cooker.) Stir in the onion, red bell pepper, garlic, and ginger, and sauté until the onion starts to soften, about 3 minutes.
• Scoop the cream from the top of the can of coconut milk and add it to the pot, then stir in the curry paste. Cook, stirring often, until the curry paste darkens, about 5 minutes.
• Sprinkle the beef with the kosher salt. Add the beef to the pot, and stir to coat with curry paste. Stir in the rest of the can of coconut milk, bamboo shoots, chicken stock, fish sauce, and soy sauce. Lock the lid and pressure cook on high pressure for 12 minutes in an electric PC or 10 minutes in a stovetop PC. Let the pressure come down naturally, about 20 minutes.
• Remove the lid from the pressure cooker. Stir in the lime juice, then taste the curry for seasoning, adding more soy sauce or fish sauce as needed. Ladle the curry into bowls, sprinkle with minced cilantro and basil, and serve with Jasmine rice.

PRESSURE COOKER THAI RED CURRY BEEF

Steps:

• Turn your pressure cooker onto sauté mode and add half of the coconut oil. Season the beef with sea salt and pepper. Add to the pressure cooker and brown on all sides. Remove with a slotted spoon and set aside.
• Add the remaining coconut oil and sliced onion to the pressure cooker and sauté for about 3 to 4 minutes. Add the ginger during the last minute, stirring frequently. Then add the curry paste, tomato paste, fish sauce, coconut sugar, carrots, cauliflower, and beef. Stir well to combine.
• Put the lid on the pressure cooker and change to pressure cooker mode. Cook for 35 minutes and then let the steam release naturally.
• If making the brown rice, cook according to package directions.
• Remove the lid from the pressure cooker and add the coconut milk and lime juice. Mix well, then serve over rice with optional garnishes like green onion and cilantro.

INSTANT POT® RED THAI CURRY CHICKEN

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and red curry paste to the hot pot; saute for 30 seconds. Add chicken and mix well with curry paste. Pour in coconut milk. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
• Unlock and remove the lid. Stir in fish sauce and palm sugar. Stir in onion and bell peppers until well combined. Select Saute function. Bring curry to a gentle boil and simmer for only 2 to 3 minutes to keep vegetables crunchy.

PRESSURE-COOKER THAI COCONUT BEEF

Steps:

• Sprinkle beef with salt and pepper. Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat. Add oil; add one roast half. Brown on all sides, about 5 minutes. Remove; repeat with remaining beef., Return beef to pressure cooker; add red pepper. In a bowl, whisk coconut milk with next six ingredients; pour over meat. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 35 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Add sugar snap peas; return to full pressure, and cook 5 minutes. Naturally release pressure for 10 minutes, then quick-release any remaining pressure., Remove beef; cool slightly. Skim fat from cooking juices. Shred beef with two forks. Stir in cilantro. Serve with rice and toppings of your choice. Freeze option: Place cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary.

PRESSURE COOKER THAI SQUASH CURRY

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.

THAI RED CURRY

Steps:

• Add 1 cup water to an electric pressure cooker and add the rack. Put the kabocha squash on the rack and follow the manufacturer's guide for locking the lid. Set to pressure cook on high for 3 minutes. Follow the guide again for releasing pressure, then carefully remove the lid. Remove the squash from the pressure cooker and set aside until ready to use.
• Heat a large skillet over medium-high heat and add the oil. Once the oil is hot, add the mushrooms and saute until lightly browned, about 10 minutes. Remove from the skillet and set aside until ready to use.
• Set the same large skillet over medium-low heat. Carefully scoop the coconut cream (the thick, almost solid white stuff) out of the can of coconut milk into the skillet. Set aside the remaining liquid in the can. Cook the coconut cream until it resembles yogurt and is sizzling around the edges, about 5 minutes. Add the curry paste, ginger and garlic. Turn the heat up to medium. Saute until the paste has deepened in color and the oil starts to separate from the paste, 3 to 5 minutes.
• Pour in the chicken broth, sugar, remaining canned coconut liquid and 1 teaspoon fish sauce. Taste; add more fish sauce if it's not salty enough. Stir well and bring to a boil. Add the squash, mushrooms and green beans. Stir well and turn the heat to low. Simmer until the green beans are cooked through, about 15 minutes.
• Finish with the lime zest, a squeeze of the lime wedge and the basil. Serve over rice.

PRESSURE COOKER BEEF CURRY

Steps:

• Heat 1 tbsp of the oil in a pressure cooker. Season the beef and fry in batches for 5-8 mins, turning occasionally until evenly browned. Set aside on a plate.
• Heat the remaining oil and butter in the pan and fry the onion gently for 10 mins or until golden brown and caramelised. Add the garlic, ginger, chilli, turmeric, coriander and cardamom and fry for 2 mins. Stir in the beef and cook for 1 min to coat the beef in the spices.
• Tip in the tomatoes, stock and sugar and bring to a simmer. Lock the lid onto the cooker and bring up to high pressure. Cook for 15 mins, then turn off the heat and let the pressure drop naturally. Give everything a good stir and add more water if the sauce is already thick.
• Lock the lid back in place and give it another 10 mins, then let the pressure drop naturally. Check the meat is tender - depending on the cut it might need 5 mins more.
• Take it off the heat, stir through the garam masala and cream, if you like. Season to taste. Scatter over the coriander and serve with naan bread or rice.

INSTANT POT KETO THAI SALMON CURRY ORIGINAL

Steps:

• Dice the wild salmon into 1-inch cubes and remove pin bones. Chop the scallions and cilantro, grate the ginger, slice the lime into wedges.
• Add the broth, red curry paste, coconut oil, ginger and coconut milk to the Instant Pot vessel. Whisk to combine.
• Place the diced wild salmon into the broth.
• Close and lock the lid. Set the pressure to LOW and the time to 5 minutes.
• When the time is up, do a quick release.
• Transfer salmon curry to serving bowls. Serve with scallions, cilantro and lime wedges.

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

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.