Thai Red Curry Beef

By: Janet Zimmerman

Thai Red Curry Beef
cuisine icon Cuisine
Thai
cuisine icon Course
Dinner
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon 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 icon Prep Time
10 min
cook icon Cook Time
35 min

serving icon 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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