Description
Instant Pot Prik King Pork Curry. A quick weeknight pressure cooker curry with Prik King curry paste.
Ingredients
Scale
- 2 tablespoons vegetable oil
- ½ cup (4 ounces) Prik King Curry Paste (aka Prik Khing)
- 2 pounds boneless pork shoulder, cut into 3-inch by 1-inch by ½-inch strips
- ½ teaspoon fine sea salt
- 1 cup chicken broth (preferably homemade, or low sodium) or water
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 12 ounces green beans, cut into 2-inch lengths
Garnish and Sides
- Minced basil (Thai basil if you can find it)
- Sliced hot peppers (Red Thai “bird’s eye” peppers, or substitute Serrano peppers)
- Jasmine rice
Instructions
- Fry the curry paste: Heat the vegetable oil over medium-high heat in the pressure cooker pot until shimmering. (Use Sauté mode adjusted to high in an Instant Pot.) Stir in the curry paste and cook, stirring often, until the curry paste melts into the oil and starts to turn a darker red, about 3 minutes.
- Everything in the pot: Sprinkle the sliced pork shoulder with the fine sea salt. Stir the pork into the pot, coating it with curry paste. Stir in the chicken stock, fish sauce, soy sauce, and brown sugar, then add the green beans.
- Pressure cook for 12 minutes with a Natural Release: Lock the lid on the cooker. Pressure cook at high pressure for 12 minutes (“Manual” or “Pressure cook” mode in an Instant Pot), then the pressure come down naturally, about 15 more minutes. (You can quick release any remaining pressure after 15 minutes if you’re in a hurry).
- Serve: Unlock the lid on the pressure cooker, tilting it away from you to avoid the scalding hot steam. Ladle the curry into bowls, sprinkle with minced basil, top with a hot pepper slice or two, and serve with Jasmine rice. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 40 minuts
- Category: Weeknight Dinner
- Method: Pressure Cooker
- Cuisine: Thai