Pressure Cooker Thai Squash 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.

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 THAI GREEN CHICKEN CURRY WITH EGGPLANT & KABOCHA SQUASH RECIPE - (4.3/5)

Steps:

• Heat oil in a pressure cooker over medium-high heat ("sear" setting on an electric pressure cooker) until shimmering. Add garlic, chilies, ginger, coriander, and cumin and cook, stirring, until aromatic, about 1 minute. Add curry paste and cook, stirring, until paste has darkened slightly, about 3 minutes. Stir in coconut milk, bring to a simmer, and cook for 1 minute. Season chicken pieces with salt. Add half the squash and eggplant and season with salt. Add chicken and top with the remaining squash and eggplant. Season with salt. Seal pressure cooker and cook on high pressure for 20 minutes. Release pressure, remove lid, and stir in fish sauce, spinach, and 1/4 cup each of the cilantro and Thai basil. Season with salt and pepper. Ladle the stew into serving bowls and scatter remaining cilantro and basil on top. Serve with rice and lime wedges.

THAI SQUASH & PINEAPPLE CURRY

Steps:

• Heat the oil in a wok or pan. Fry the onion for 5 mins until softened. Stir in the red curry paste, then add the squash, coconut milk and stock. Simmer for 15-20 mins until the squash is tender. After 10 mins cooking, tip in the green beans.
• Stir in the pineapple and coriander, cooking for just a few mins until the pineapple heats through. Sprinkle with the coriander leaves and serve the curry in bowls with noodles or rice.