BEEF THAI RED CURRY FUSION RECIPE - 8-QT. PRESSURE COOKER
Entered for safe-keeping, adapted from pressurecookerdiaries.com. I estimate that this will fit into a 6-quart Pressure Cooker without the rice or else an 8-quart cooker with the rice. This relies on a jar of McCormick's Thai Kitchen Red Curry Paste, tailored for U.S. consumption, so it is likely milder than more authentic red curry pastes. (The Thai Kitchen fish sauce is known to be milder than Tiparos. If using Tiparos, use 1 tsp. instead of 1 Tbsp.) Note that potatoes are rarely used in Thai cuisine, so this may be more Malay or Indian than Thai.
Provided by KateL
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 539, Fat 20.7, SaturatedFat 12.9, Cholesterol 112.3, Sodium 772, Carbohydrate 50.8, Fiber 2.9, Sugar 31.9, Protein 39.5
PRESSURE COOKER MISO CHICKEN RAMEN WITH BOK CHOY
The pressure cooker brings this deeply flavored ramen within reach on a busy weeknight. The trick is to infuse the broth with as much flavor as possible using two powerful ingredients: miso and dried shiitake mushrooms. Use the best chicken broth you can get your hands on. Unsalted homemade broth is ideal, but a good, low-sodium store-bought chicken broth or bouillon works very well too. (Standard store-bought broth will make the soup too salty.) Water can also be a good base, but if you use it, be sure to use bone-in, skin-on chicken thighs to give the soup some body. For a bonus boost of umami, drop a piece of dried kombu seaweed into the soup when you add the bok choy, and remove it before serving. Find the slow-cooker version of the recipe here.
Provided by Sarah DiGregorio
Categories dinner, soups and stews, main course
Time 1h15m
Yield 4 or 5 servings
Number Of Ingredients 11
Steps:
- Put the chicken thighs in a 6- to 8-quart pressure cooker and crumble the miso on top. Add the scallions, mushrooms (if using), garlic and broth or water. Stir well to combine. Cook on high pressure for 25 minutes. Let the pressure release naturally for 15 minutes, then release the remaining pressure manually. Open the lid.
- Remove the scallions with tongs or a slotted spoon. (If they are overcooked, discard them. If they are not, chop them and add them back to the soup.) Using tongs or a slotted spoon, transfer the bone-in chicken to a bowl to cool. (If using boneless chicken thighs, you can shred them directly in the pot.)
- Stir the bok choy, tamari and mirin into the pot. Using the sauté function, cook until the bok choy is wilted but still brightly colored, 3 to 5 minutes. Remove the meat from the chicken bones, shred it and add it back to the pot.
- Taste the soup and whisk in a few more spoonfuls of miso or tamari, if desired. If the soup tastes too salty, add some water and mirin.
- Divide the noodles among four or five bowls and ladle the soup on top. Top each with sliced fresh scallions, a halved soft-boiled egg, sesame seeds and a piece of nori.
Nutrition Facts : @context http, Calories 837, UnsaturatedFat 16 grams, Carbohydrate 63 grams, Fat 30 grams, Fiber 5 grams, Protein 77 grams, SaturatedFat 11 grams, Sodium 3225 milligrams, Sugar 5 grams, TransFat 0 grams
PRESSURE-COOKER THAI RED CURRY
Cooked in an Instant Pot or pressure cooker in under an hour, butternut squash takes on a velvety texture and mellow sweetness that blend well with the ingredients of a Thai curry. This recipe appears in our cookbook "Martha Stewart's Pressure Cooker" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Yield Serves 4 to 6
Number Of Ingredients 12
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.
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