I absolutely love Thai red curry but for some reason I thought cooking curry would be difficult. I couldn’t have been more wrong. The dish was easy to make and tasted just like a Thai restaurant meal. When I saw that Dad Cooks Dinner had made massaman curry in his pressure cooker, I knew we had to try it.
So, just what is curry exactly?
Curry is broad term that simply refers to the sauce made with coconut milk mixed with a paste of peppers and spices, usually served topping a dish of meat, vegetables, and rice. It is commonly found in Indian and Thai cuisines. There are all kinds of curries from green, to red, to yellow, to massaman curries. All have slightly different tastes and ingredients, but they’re all spicy and pepperful. You can use any meat you want, but chicken, beef, and lamb are the most common. You can also add any vegetables you feel are complementary to the flavors. For more info check out the Temple of Thai.
1 jar Thai Kitchen Red Curry Paste
(there are other brands, but this is what was at our local Wegman’s)
1 (14 oz) can of coconut milk (we used full fat, you can use lite if you want)
1 Tbs olive oil
2 medium onions, quartered
1 large red bell pepper
1 cup water
1 Tbs brown sugar
1 Tbs soy sauce
1 Tbs fish sauce
3 lbs beef chuck roast
1 tsp kosher salt
4 – 6 red potatoes
1 cup rice (we used texmati brown)
2 Tbs dried basil (we didn’t include this originally, but the basil flavor really made the sauce complete and when we make it again I will definitely be including it in the cooking process rather than adding it afterwards)
Pressure Cooker Recipe Steps:
First prepare all the meat and vegetables.
Cut the meat into 1 – 2 inch section, trimming any excess fat.
Chicken or beef – 1″ chunks
Roughly cut the bell pepper, and quarter the onions.
Brown the onions and peppers in olive oil, until one side is slightly charred.
Remove the vegetables and make the curry sauce:
add the cream from the top of the coconut milk, and deglaze the pan.
Then add all 4 oz of Thai curry paste and mix well.
Cook 4 – 6 minutes until bubbling and frying. (stir often)
Add the rest of the coconut milk, the water, and the rest of the ingredients (soy sauce, brown sugar, fish sauce, basil) and mix well.
Dump the beef, and vegetables back in, and top with whole red potatoes.
Optional: We decided to make this a complete one pot pressure cooker meal and cooked our rice at the same time. It worked perfectly.
Place the rice, with 2 cups water, in a metal bowl. Cover with a lid or tinfoil, and carefully place on top of the curry. (Gotta love double tasking and one pot meals)
Bring to pressure on high heat then immediately reduce the heat to the lowest setting that maintains pressure and cook for 12 minutes.
When you open the lid, carefully remove the rice bowl, and scoop some into the bowl first. Then top with curry, meat, and veggies.
Enjoy! If you are looking to mix up the flavors in your weekly meal rotation this is a great way to do it; we’ll definitely be making it again.
“I was 32 when I started cooking; up until then, I just ate.” ~Julia Child
Why learn pressure cooking?
It’s 7 pm. The end of the work day stomach rumbles…
In one hand, a take out menu. In the other hand, the refrigerator door…its contents staring back almost as blankly as we are towards them. We want a homemade meal, but also want something quick and simple to make.
1. Simple and quick recipes requiring basic skills to become proficient in the kitchen.
2. Quality ingredients, not necessarily 100% organic, but meals without artificials and chemistry class additives.
3. To understand more of the story of our food and take small steps towards self-reliance.
It’s true, there are many benefits to pressure cooking: the time savings, the taste, a small step towards self-reliance, sustainability… but the real benefit is in what we learn as we redefine our relationship with food. Good food can be fast. Good food can be easy.
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