Instant Pot Short Ribs with Coconut Milk and Thai Curry. Pressure cooked ribs, braised in coconut milk, with the Thai flavor combination of hot, sour, salty and sweet. I read Bon Appetit’s Short Ribs Slow-Roasted in Coconut Milk recipe, and I had to do my own take on the recipe. This is a cross-Pacific riff on Thai curry. I borrow the four flavors of Thai food: hot (curry) sour (lime) salty (soy sauce) and sweet (coconut milk). These ribs come out fall-apart tender, and swimming in a flavorful curry sauce. It is not particularly authentic, but it is delicious, and can be stocked from the International aisle of most grocery stores. It’s also a simple enough recipe to make on a weeknight. The only pre-pressure cooking is a quick sauté of the shallot, garlic, and ginger. After that, it’s dump and stir, and the result is well worth the (minimal) effort. Serve it with some simple white rice, or make a batch of coconut rice (to match the coconut ribs) if you’re feeling fancy. Recipe: …
Whoops, I have to issue a correction. How many tablespoons in a 4-ounce can of Thai curry paste?
I have just enough time for a quick Thai curry
Pressure Cooker Thai Yellow Curry with Chicken. A quick weeknight curry, sweetened with a lot of coconut cream and spiced up with Thai yellow curry paste.
Pressure Cooker Thai Panang Beef Curry recipe. Hot, sour, salty, sweet Thai curry, panang style, in about an hour.
Pressure Cooker Thai Red Beef Curry recipe – spicy Thai beef in a thick curry sauce, in a hurry thanks to the pressure cooker.
Pressure Cooker Thai Green Chicken Curry – replace an hour of simmering with ten minutes under pressure, and get tender chicken in a bright, spicy, green broth.
Instant Pot Massaman Chicken Curry. A quick weeknight curry, using store-bought curry paste, from my pressure cooker.
I’m in a hurry tonight. I’m in a hurry every night, and for some reason that surprises me. It shouldn’t be a shock: I have three teenagers. The school year is winding down with band concerts, final projects, and sports schedules. And yet…my mind thinks I have lots of free time to get stuff done. Why do my expectations not match reality? Why do I assume I should be able to do it all – day job, blog, kids, family, and have time to relax? Here’s a quick Thai curry for a week like this one. I leave it on Keep Warm mode so everyone can serve themselves as they straggle in from their evening activities. Recipe: Pressure Cooker Thai Red Beef Curry What do you think? Questions? Other ideas? Leave them in the comments section below. Related Posts My other Pressure Cooker Recipes Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via email and share this post with your friends. Want to contribute directly? Donate to my Tip Jar, or buy something from Amazon.com …
Pressure cooker Massaman beef curry recipe, with help from a jar of curry paste.
Has a recipe ever called out to you? It happens to me fairly often. As I leaf through a new cookbook, a recipe will catch my eye, and suddenly I’m a man with a mission. “That’s it! I have to make that!” *Next comes a comparison of the ingredients list with the food in my pantry, usually followed by an urgent grocery run. It gets really bad when I’m in the grip of a new recipe mania, and events conspire against me. (Like, say, kids with t-ball games, multi-hour recipes I discover on a weeknight, or thunderstorms when I need to grill.) I’m an addict, and I need my cooking fix. It’s not pretty. I had this experience with Matt Armendariz’s On a Stick. I took one look at the picture of Red Curry Shrimp and Pineapple Skewers, and I knew what was for dinner. I had everything except for the pineapple. A quick trip to the grocery store, and I was cooking. Later, after dinner, I took the time to actually read the recipe. …
Thai Coconut Soup is another chicken broth based soup that I make a lot. I view it as a variation on the Tortilla Soup recipe I posted yesterday. *I think this is a universal recipe; every culture has it. Yesterday we did the Mexican version, today we’ll do the Thai version. We did the American version with our turkey noodle soup from a while back.The basic steps are exactly the same; saute your aromatics and spices, add your chicken broth, simmer, then pour over your starch and meat. The differences are in the details. As an example, let’s look at the aromatics:Mexican: Onion, hot pepper, garlic, tomato, lime juice, cilantro, cuminThai: Onion, hot pepper, garlic, cilantro, lime juice, fish sauce, thai curry paste, coconut milk There’s a lot of overlap on those lists, no? Recipe: Thai Coconut Soup Ingredients: 1 tbsp peanut oil (or vegetable oil) 1 medium onion, halved and sliced thin 1 tsp Thai Curry Paste (use up to 1 tbsp if you like hot food) 3 cloves of garlic, minced or pressed …
Throwback to beef short ribs in coconut curry
Instant Pot Baby Back Ribs with Chili-Honey Glaze. Pressure cooker ribs brushed with a gochujang and honey glaze.
Instant Pot Coconut Brown Rice. Jasmine rice, coconut milk, and pressure cooking make this healthy, slightly sweet side dish.
Toasting coconut flakes
This recipe for Instant Pot Cilantro Lime Rice came from my kids’ love of Chipotle burritos. I knew I could make them at home, but the kids didn’t believe me. And…ahem…they were right. Until I got the rice right, they kept saying “these are good…but can we go to Chipotle now?” Now they ask “can you make burritos for dinner?” (I have to go on a rant here. It kills me that my kids still think of “Chipotle Burritos” when they’re really Mission Street Burritos. I even took them to a burrito joint in San Francisco, on our one trip to the West Coast, to show them where burritos as big as your head came from. They still think of them as Chipotle burritos. Not that there’s anything wrong with Chipotle; it’s the principle of the thing. San Francisco! Mission street! Authentic burritos! It goes right over their heads. I’ll remind them of the San Francisco visit, and they’ll say “Oh yeah, I loved those!”, and then go right back to asking for Chipotle.) The …
What size is my onion? What’s the difference between small, medium, large, and extra-large onions?
Grilled Gochujang Shrimp Skewers recipe – shrimp on the grill, spiced up with Korean gochujang red pepper paste.
I’m thankful for my family, especially my wife and kids. We had some fun adventures this year. I’m thankful for my readers. It keeps me writing, knowing that you’re out there, reading my blog, buying my book, and leaving comments. Thank you for sharing another year with me. And, don’t forget to make stock with your leftover turkey carcass. Make some soup to serve with the turkey leftovers, and freeze the rest for later. Pressure Cooker Turkey Stock (the recipe I use all the time) Stovetop/Oven Turkey Stock (the Ruhlman method) Slow Cooker Turkey Stock (OK, the recipe is for chicken stock. Use turkey bones instead.) How should you use the turkey broth? My recipe for Turkey Thai Curry Soup is coming next week… Happy Thanksgiving, Everyone! If you were as fortunate as I was this year, please consider a donation to fight hunger in my home town: Donate to the Akron-Canton Regional Food Bank
[Update 2018-01-01:] Hana Asain Market is closed *My Road Trip posts look at stores for home cooks in the Akron area, my home town. If you don’t live in Northeast Ohio, seek out your local ethnic and gourmet markets. You can travel around the world without leaving your city! Hana Asian Market, in the Merriman Valley area of Akron, has a great selection of Asian groceries. They specialize in Japanese and Korean food, but they have a good selection of Chinese, Thai, and Indian ingredients as well. I’ve been stopping in this store a lot as I work on various Korean and Japanese recipes – they have everything I need, and they are happy to help when I can’t find what I’m looking for. (Which is often – part of the fun of cooking from another culture is trying to figure out what, for example, shichimi togarashi might look like.) Hana Asian Market also has a good selection of homemade Japanese and Korean food. There is always homemade kimchi in the refrigerator case; on Tuesday and …
It’s time for my annual reckoning with the Scale of Doom