Thai Red Curry Beef

I have friends who make their own Thai curry pastes. I admire them, but it’s just too much work for me. I use Mae Ploy brand paste, and am pleased with the results. This curry cooks while the rice steams, giving you a complete dinner in one pot. Blade roast is a cut of shoulder (a flat-iron steak is half a blade roast) that’s more tender than chuck roast, but if you can’t find it, just use regular chuck, sliced thin.

Cuisine

Thai

Course

Dinner

Difficulty

Easy

Duration

30-60 min

Cooking Technique

Pressure Cook, Sauté

Keywords

2 servings, 30-60 min, blade roast or flat-iron steak, cherry tomatoes, coarsely chopped fresh basil or cilantro, coconut milk, contributed, cook 35 min, curry, curry beef recipe, dinner, easy, fish sauce or soy sauce, freshly squeezed lime juice, instant pot curry, instant pot curry recipe, instant pot recipe, Janet Zimmerman, kosher salt, long grain white rice, medium red bell pepper, medium zucchini, plus 1 tablespoon water, prep 10 min, pressure cook, pressure cooker recipes, sauté, small onion, sugar, thai, thai red curry paste

Prep Time

10 min

Cook Time

35 min

Servings

2 servings

Ingredients

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

Instructions

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.

Notes

Use It Up: Use the other half of the zucchini in Minestrone (page 74). Use the remaining tomatoes in Farfalle with Salmon, Fennel, and Tomatoes (page 92). Use the rest of the bell pepper in Spicy Chicken Lettuce Cups (page 108) or the Southwestern Black Bean Salad (page 60)

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