Pressure Cooker Thai Red Beef Curry
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)
- 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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The technique, In summary: sauté the aromatics, fry the curry paste and coconut cream, stir in the protein and the rest of the coconut milk, pressure cook, then simmer any last minute vegetables and serve.↩
If you want to save money, buy chuck roast. It’s the same cut, basically – but you’ll have to do more knife work to get rid of the fat and cut the pieces to size. I prefer the easier to carve flat iron steak – especially on weeknights.↩