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

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 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)

Recipe

• 1 prep the meat and veggies.
• 2 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.
• 3 roughly cut the bell pepper. quarter the onions.
• 4 in pressure cooker pan, heat olive oil on medium-high heat until shimmering. brown the onions and peppers, until one side is slightly charred.
• 5 remove the vegetables and reserve until step 13.
• 6 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.
• 7 cook 4-6 minutes until bubbling and frying, stirring often.
• 8 add the rest of the coconut milk, the water, soy sauce, brown sugar, fish sauce, and basil. mix well.
• 9 add the beef, and top with whole red potatoes.
• 10 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.).
• 11 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).
• 12 remove from heat. do a quick pressure release per your pressure cooker manual's recommendation.
• 13 remove lid and add back the bell pepper and onions. recover and bring pressure back up for 1 minute.
• 14 remove from heat. allow cooker to depressurize naturally.
• 15 remove the lid, directing steam away from you. carefully remove the rice bowl.
• 16 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.