I've gotta be honest, I have not loved my attempts at making Thai beef curries in my pressure cooker up until now. It just always felt like the sauce was a little too thin and it lacked body but I didn't want to add more coconut milk and then dilute the red curry flavour.
What to do?
This time, after it was done the initial pressure cook, I threw in some potato and sweet potato and when it was done, much of the sweet potato had kind of broken down and melted into the sauce, thickening it up nicely without diluting the intensity of the red curry paste. I also really like the sweetness it adds - it really balances out the heat of the red curry beautifully and kind of mellows it slightly without diluting the flavour, which is exactly what it was missing.
Another recipe finally converted to work in the Instant Pot (you can make it in any brand of electric pressure cooker, of course). This curry usually simmers for at least two hours on the stove top so cutting that time by about 60% is a pretty nice bonus too. Feel free to leave out the broccoli and substitute some green beans or frozen peas if you don't have any broccoli, just make sure that you add those delicate vegetables after the pressure cooking is over and let them cook gently in the residual heat of the curry for a few minutes with the lid on before you serve it.
Pressure Cooker Thai Red Curry Beef
1 tbls of vegetable oil
2 small or 1 large onion, cut in rough wedges
3 cloves garlic, smashed
2" piece of ginger, peeled and sliced into coins
1 piece lemongrass, smashed and cut into 3" pieces
2 kaffir lime leaves
1 can of coconut milk (don't shake as you will use the cream from the top of the can)
4 tbls of red curry paste
1 tbls fish sauce
1 tbls soy sauce
1 kg (2 lbs) stewing beef
1 tsp kosher salt
1/2 cup chicken stock
3 or 4 small waxy potatoes, cut in large bite size pieces
1/2 large sweet potato, peeled and cut into large bite sized pieces
2 tbls lime juice
about half a head of broccoli cut into flowerets
cilantro, lime wedges, rice
Salt the stew beef and set aside.
Heat the pot using the saute button until it says hot before you add in the oil and cook the onion, garlic and ginger for a few minutes, until starting to get a bit of colour.
Push the onions to the side, scrape the solid cream off the top of the can of coconut milk and add that to the pot. Stir in the red curry paste and fry in the coconut cream for about 5 minutes, slowly incorporating the onions into it and keep cooking until it starts to turn a much darker brownish red.
Add in the lemongrass, lime leaves, coconut milk, chicken broth, fish sauce, soy sauce and the beef and stir until everything is well coated.
Lock the lid on and either hit the meat/stew button or cook on manual HP for 35 minutes.
When the time is up, do a quick release, add in the potato and sweet potato, lock the lid back on and cook for 3 minutes at HP.
Do another quick release, throw in the lime juice and the broccoli, put the lid back on and let it sit for five minutes while you get the bowls, rice and garnishes together so the broccoli can cook in the residual heat.
Serve over rice, garnished with chopped cilantro and serve with a lime wedge or two.