Thai Red Curry Beef


  • 14 oz coconut milk
  • 1 ounce Thai red curry paste
  • 12 oz blade roast or flat-iron steak
  • 1/2 small onion
  • 1/2 cup long grain white rice
  • 1/2 cup plus 1 tablespoon water
  • 1/4 tsp kosher salt
  • 1/2 medium zucchini
  • 1/2 medium red bell pepper
  • 1/2 pint cherry tomatoes
  • 2 tbsp coarsely chopped fresh basil or cilantro
  • 1/2 tsp freshly squeezed lime juice
  • 1/2 tsp sugar
  • 1/4 tsp fish sauce or soy sauce
  • Pour the coconut milk into the inner pot. Add the curry paste and stir to combine. Add the beef and onion.
  • Place a trivet in the pot that’s tall enough to clear the meat.
  • Place the rice in a heat-proof bowl that holds at least 3 cups. Add the water and salt, and stir to dissolve the salt. Place the bowl on top of the trivet.
  • Lock the lid into place. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 7 minutes.
  • While the beef and rice cook, chop the vegetables.
  • After cooking, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
  • Unlock the lid. Carefully remove the rice bowl and trivet. Fluff the rice with a fork and cover with aluminum foil. Set aside.
  • Select Sauté and adjust to Medium heat. Add the zucchini, bell pepper, and tomatoes and bring to a simmer. Cook, stirring occa-sionally, for 5 to 6 minutes, or until the vegetables are tender. Stir in the basil. Taste and adjust the seasoning as needed with lime juice, sugar, or fish sauce (if using).
  • To serve, divide the rice between two bowls and top with the curry. You may not need all the sauce.
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