Stewarts Thai Red Curry W Lychee 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.

STEWART'S THAI RED CURRY W/ LYCHEE

Steps:

• Put the red curry paste & coconut milk/cream into a saucepan over low heat and stir over low heat until paste melts/dissolves & mixes as a liquid into the coconut milk.
• Add the poultry, bamboo slices, chilli, fish sauce and kaffir lime leaves.
• Start cooking the Jasmine rice. 11-12 minutes at rolling boil. Keep an eye on the time!
• Bring curry to simmer & let it cook all the flavours together while the rice is cooking, stirring every now and again to stop anything burning/sticking to the bottom of saucepan. If the meat wasn't pre-cooked, make sure it's done.
• Taste/test the rice often towards end of cooking! Drain immediately when done.
• When the rice is nearly cooked (and meat is also definitely cooked if it wasn't already), add the following to the saucepan and stir through to heat them up but not cook them lychees, pineapple and cherry tomatoes.
• Turn off the heat to the curry when the Jasmine rice is cooked
• Pick out the kaffir lime leaves from curry & discard.
• Serve curry on a bed of Jasmine rice in the middle of the plate that has crater in the middle to hold the curry.
• Garnish curry generously with coriander.