Thai Beef Red Curry Cooked In A Pressure Cooker
Recipe by Justine Schofield
Serves 4 pers | 
Prep 5 minutes | 
15 minutes + Pressure Release Time 
Ingredients:
- 500g diced beef
- 1 large onion, sliced
- 2 garlic cloves, minced
- 3cm fresh ginger, chopped
- 1½ cups beef stock or water
- 2-3 tbsp AYAM™ Thai Red Curry Paste 195g
- 1 tbsp AYAM™ Fish Sauce 210ml
- 1 tsp runny honey
- 1 can AYAM™ Coconut Cream 270ml (reserve 2 tbsp for the rice)
- 2 packets steamed plain rice jasmine
- Lime wedges for garnish
- Fresh red chilli (optional) for garnish
- Thai basil for garnish
- Basil for garnish
- Coriander for garnish
Method:
- Place the beef and onion into the bowl of a pressure cooker. Pour in 1½ cups of stock or water, then add the curry paste, fish sauce, honey, ginger, and garlic. Stir well to combine.
- Secure the lid, set the cooker to high pressure, and cook for 15 minutes. Make sure the steam release valve is set to the sealed position.
- After cooking, leave it for 10 minutes before releasing the pressure.
- Open the lid and switch the cooker to the sauté or browning function. Stir in the green beans and coconut cream. Cook, stirring occasionally, for 3-5 minutes until the curry is hot and the beans are cooked.
- Prepare rice according to the packet instructions. Place heated rice in a bowl, mix reserved 2 tbsp coconut cream and fluff.
- Serve the rice adn curry garnished with herbs, lime wedges, and chilli (optional).
Tips: To thicken the sauce, take a ladle full of cooking liquid in a small bowl, dissolve 1 tbsp cornflour and tip it back to the sauce. Stir well and heat it up until hot and the sauce thickens.
