I loved the Thai green chicken curry you did the other day – but I couldn’t find green curry paste at my grocery store. They had red curry paste – is that OK?
Of course it is! My pressure cooker curry recipes are a basic technique1 the interesting parts of the recipe is the variations – what curry paste, meat, and vegetable combination do you want to use?
Next up on my Thai Curry tour is red beef curry. I love to use a flat iron steak from my friends at Certified Angus Beef for this curry. A flat iron steak is cut from the chuck blade roast, and is a thin, relatively fat free cut. It is as tender as steak, but has enough connective tissue to hold up in the high heat of the pressure cooker. It’s also the perfect thickness to make bite sized beef strips – I cut it in half lengthwise, then crosswise into 1/2 inch thick pieces. 2
Recipe: Pressure Cooker Thai Red Beef Curry
- 6 quart or larger pressure cooker (I love my Instant Pot electric pressure cooker)
Pressure Cooker Thai Red Beef Curry recipe – spicy Thai beef in a thick curry sauce, in a hurry thanks to the pressure cooker.
- 1 tablespoon vegetable oil
- 1 medium onion, peeled, and sliced into 1/2 inch wedges
- 1 red bell pepper, cored, stemmed, and sliced into 1/2 inch strips
- 3 cloves garlic, crushed
- 1/2 inch piece of ginger, peeled and crushed
- Cream from the top of a (13.5 ounce) can coconut milk
- 4 tablespoons red curry paste (a whole 4 oz can)
- 8-ounce can bamboo shoots, drained
- 2 pounds flat iron steak (or chuck blade steak, or boneless chuck roast), cut into 2 inch by 1/2 inch strips
- 1 teaspoon Diamond Crystal kosher salt or 2 teaspoons fine sea salt
- 1/2 cup chicken stock or water
- 1 tablespoon fish sauce (plus more to taste)
- 1 tablespoon soy sauce (plus more to taste)
- Juice from 1 lime
Garnish and Sides
- Minced cilantro
- Minced basil (preferably Thai basil)
- 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 onion, red bell pepper, garlic, and ginger, and sauté until the onion 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, bamboo shoots, chicken stock, fish sauce, and soy sauce. Lock the lid and pressure cook on high pressure for 12 minutes in an electric PC or 10 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 soy sauce or fish sauce 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.
- If you look carefully in the picture, you can see two different brands of curry paste. I prefer Maesri, but I have to make a special trip to my local asian grocer to find it. Thai Kitchen is available in every grocery store in my area, and is good enough when I don’t feel like an extra shopping stop.
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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