| | | Beef In Thai Curry Cocoanut Sauce Serves 4 Ingredients 1 tablespoon sesame oil 1 onion, sliced into eighths 1 tablespoon garlic, minced 1 tablespoon ginger, minced 1 cup chicken stock 1 ½–2 pounds beef short ribs (½-inch pieces) 1 ½ tablespoon Thai curry paste (or to your desired spiciness) 3 tablespoons palm sugar 1 14-ounce can coconut milk 10 basil Leaves 3 tablespoons Thai fish sauce 2 medium carrots, cut into 1-inch length 2 medium potatoes, cut into 1 ½-inch squares Salt to taste Pepper to taste Directions - Heat the sesame oil in the pressure cooker over high heat.
- Add the beef and lightly brown for two minutes.
- Add the onions, garlic and ginger, and cook for two minutes.
- Add the coconut milk, palm sugar, basil, fish sauce and curry paste.
- Lock the lid in place. Raise the pressure to high. Adjust heat to maintain high pressure.
- Cook beef for 35 minutes.
- Quick-release the pressure. Remove the lid, tilting it away from you to allow the excess steam to escape. Check the doneness of the meat.
- Add carrots and potatoes.
- Lock the lid back in place. Bring the pressure back up to high.
- Cook for another five minutes and repeat the quick-release process.
- Check the meat and vegetable doneness. Season with salt and pepper.
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