Pressure Cooker Thai Panang Beef Curry
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It’s a cold winter evening, and I am craving a curry. I’ve got a jar of panang curry paste from my local Asian market, and a flat iron steak from my friends at Certified Angus Beef, so it is time to revisit my pressure cooker Thai curry technique and make a Beef Panang Curry.
What’s the difference between a Thai panang curry2 and a Thai red curry? Crushed peanuts, and sweetness. Peanuts are one of the main ingredients in a panang curry paste, and aren’t in red curry; also, red curry tends to be more sour, and panang curry tends to be more sweet. If you can’t find a jar of panang curry paste, but you can find red curry paste, go with the red curry paste – it’s a fine substitute.
Looking for a quick hit of Thai on a weeknight? Give this recipe a try.
Recipe: Pressure Cooker Thai Panang Beef Curry
- 6 quart or larger pressure cooker (I love my Instant Pot electric pressure cooker)
Pressure Cooker Thai Panang Beef Curry
Pressure Cooker Thai Panang Beef Curry recipe. Hot, sour, salty, sweet Thai curry, panang style, in about an hour.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Category: Pressure Cooker
- Cuisine: Thai
- 1 tablespoon vegetable oil
- 1 large shallot, peeled and thin sliced
- 1/2 teaspoon kosher salt or fine sea salt
- Cream from the top of a (13.5 ounce) can coconut milk
- 4 tablespoons panang curry paste (a whole 4 oz can)
- 2 pounds flat iron steak (or chuck blade steak), cut into 2 inch by 1/2 inch strips
- 1/2 teaspoon Diamond Crystal kosher salt or fine sea salt
- 1/2 cup chicken stock or water (plus the coconut milk from the can)
- 1 tablespoon fish sauce (plus more to taste)
- 1 tablespoon soy sauce (plus more to taste)
- 1 tablespoon brown sugar (plus more to taste)
- Juice from 1 lime
Garnish and Sides
- Minced kaffir lime leaves (or substitute minced Thai basil)
- Sliced hot peppers (Red Thai “bird’s eye” peppers, or substitute Serrano peppers)
- Ground peanuts
- Lime wedges
- Jasmine rice
- Sauté the aromatics: Heat the vegetable oil over medium-high heat in the pressure cooker pot until shimmering. (Use Sauté mode in an electric pressure cooker.) Stir in the shallot, sprinkle with 1/2 teaspoon kosher salt, and sauté until the shallot starts to soften, about 3 minutes.
- Fry the curry paste: Scoop the cream from the top of the can of coconut milk and add it to the pot, then stir in the curry paste. Cook, stirring often, until the curry paste darkens, about 5 minutes.
- Pressure cook the curry: Sprinkle the beef with the kosher salt. Add the beef to the pot, and stir to coat with curry paste. Stir in the rest of the can of coconut milk, chicken stock, fish sauce, soy sauce, and brown sugar. Lock the lid and pressure cook on high pressure for 12 minutes in an electric PC or 8 minutes in a stovetop PC. Let the pressure come down naturally, about 20 minutes.
- Finish the curry: Remove the lid from the pressure cooker. Stir in the lime juice, then taste the curry for seasoning, adding more fish sauce or brown sugar as needed. Ladle the curry into bowls, sprinkle with minced cilantro and basil, and serve with Jasmine rice.
- Don’t shake the can of coconut milk – you want the solid layer of cream on the top to stay separate from the liquid underneath. That lets you fry the coconut cream with the curry paste, then add the liquid later. (If you forget, or your coconut milk is mixed, skip the cream in the “fry the curry paste” step and stir the whole can into the pot in the “pressure cook the curry” step.)
- I like my curry hot, so I use 4 tablespoons of curry paste – in other words, the entire 4 ounce can. If you want to cut back on the heat, only use 2 tablespoons of curry paste.
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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