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Pressure Cooker Thai Panang Beef Curry | DadCooksDinner.com

Pressure Cooker Thai Panang Beef Curry


Description

Pressure Cooker Thai Panang Beef Curry recipe. Hot, sour, salty, sweet Thai curry, panang style, in about an hour.


Ingredients

Scale
  • 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
  • 1/2 cup Panang curry paste (a whole 4-ounce can)
  • 2 pounds flat iron steak (or chuck blade steak, or boneless chuck roast), 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 of 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

Instructions

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, and serve with Jasmine rice, passing the other garnishes at the table to sprinkle on top.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Pressure Cooker
  • Cuisine: Thai