Modern Instant Pot® Cookbook by Jenny Tschiesche

Author:Jenny Tschiesche
Language: eng
Format: epub
Publisher: Ryland Peters & Small
Published: 2021-09-29T16:00:00+00:00

RED THAI BEEF CURRY

What’s not to love about a Thai curry? This one has a vibrant and appealing colour and, with only a small amount of spice, won't deter spice-detecting palates.

1 tablespoon ghee

2 onions, each sliced into 8 wedges

2 garlic cloves, thinly sliced

900 g/2 lb. casserole/stewing beef, cubed

1 tablespoon Thai red curry paste (ideally one without added sugar)

1 teaspoon fish sauce

1 teaspoon salt

1 teaspoon coconut sugar

1 teaspoon balsamic vinegar

1 teaspoon tamari or coconut aminos

200 ml/¾ cup thick coconut milk

2 sweet potatoes, peeled, halved and chopped into large chunks

300 g/10½ oz. fresh spinach

4 tablespoons coconut yogurt or soured/sour cream, to serve

freshly chopped coriander/ilantro, to garnish

Serves 6

Press the Sauté button on the multi-cooker and add the ghee. When melted, add the onions and garlic and cook, stirring with a wooden spoon, for about 5 minutes. Next, add the beef and stir to ensure the outside of most pieces is browned. Add the curry paste, fish sauce, salt, coconut sugar, balsamic vinegar and tamari or coconut aminos and deglaze the pot (see page 4). Add the coconut milk and sweet potatoes and give one more stir.

Secure the lid in place and set to Manual or High Pressure for 25 minutes. At the end of cooking, use the NPR method (see page 4). Open the lid and add in the spinach, stirring until all the leaves have wilted. Serve with coconut yogurt or soured/sour cream on top and a scattering of freshly chopped coriander/cilantro.

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