Red Hot Spicy Thai Curry Beef With Steamed Rice

I have friends who make their own Thai back-scratch pastes. I admire them, but it'south only too much work for me. I utilize Mae Ploy brand paste, and am pleased with the results. This curry cooks while the rice steams, giving you a complete dinner in one pot. Blade roast is a cut of shoulder (a flat-iron steak is one-half a blade roast) that'due south more tender than chuck roast, but if you can't notice it, just apply regular chuck, sliced thin.

Votes: four
Rating: iii.75

Charge per unit this recipe!

Ingredients

• 14 oz coconut milk 1 can
• 1 ounce Thai cherry-red back-scratch paste nearly 2 tablespoons
• 12 oz blade roast or flat-iron steak cut into i/4 inch thick slices
• 1/2 small onion sliced
• 1/2 loving cup long grain white rice rinsed
• i/ii cup plus 1 tablespoon water
• ane/4 tsp kosher salt
• 1/2 medium zucchini cutting into 1/4 inch rounds then cut into one-half moons
• 1/two medium ruby bell pepper seeded and cut into 1 inch pieces
• i/2 pint cherry tomatoes halved
• 2 tbsp coarsely chopped fresh basil or cilantro
• i/2 tsp freshly squeezed lime juice optional
• 1/2 tsp sugar optional
• 1/4 tsp fish sauce or soy sauce optional

Ingredients 14 oz coconut milk 1 can 1 ounce Thai red curry paste about 2 tablespoons 12 oz blade roast or flat-iron steak cut into 1/4 inch thick slices 1/2 small onion sliced 1/2 loving cup long grain white rice rinsed 1/2 cup plus one tablespoon water 1/4 tsp kosher common salt 1/2 medium zucchini cutting into 1/four inch rounds so cut into one-half moons one/2 medium red bell pepper seeded and cut into 1 inch pieces 1/two pint cherry tomatoes halved 2 tbsp coarsely chopped fresh basil or cilantro i/2 tsp freshly squeezed lime juice optional 1/two tsp sugar optional 1/iv tsp fish sauce or soy sauce optional

Votes: 4 Rating: 3.75 Rate this recipe!

Instructions

1. Pour the coconut milk into the inner pot. Add the curry paste and stir to combine. Add together the beefiness and onion.

2. Place a trivet in the pot that's tall plenty to clear the meat.

3. Place the rice in a heat-proof bowl that holds at least 3 cups. Add together the h2o and common salt, and stir to deliquesce the salt. Identify the bowl on height of the trivet.

4. Lock the lid into identify. Select Pressure Cook or Transmission, and adjust the pressure to High and the time to seven minutes.

5. While the beef and rice cook, chop the vegetables.

6. After cooking, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.

7. Unlock the lid. Advisedly remove the rice bowl and trivet. Fluff the rice with a fork and embrace with aluminum foil. Set aside.

8. Select Sauté and arrange 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).

9. To serve, split the rice between two bowls and summit with the curry. You may not demand all the sauce.

Recipe Notes

Use It Up: Utilise 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 bong pepper in Spicy Chicken Lettuce Cups (page 108) or the Southwestern Blackness Bean Salad (page sixty)

The Ultimate Instant Pot CB for Two by Janet Zimmerman

Biography: Janet A. Zimmerman has been writing almost nutrient and teaching cooking classes for more than fifteen years. She was a regular contributor to NPR'southward "Kitchen Window" and for several years ran About.com's Cooking for 2 website. Two of her essays have appeared in the annual album "Best Nutrient Writing," and another was awarded the Bert Greene Journalism Award from the International Association of Culinary Professionals. Later on many years in San Francisco, she at present lives in Atlanta. Volume information: Cooking for two is a lot easier with your Instant Pot®―especially when recipes are perfectly portioned for you lot, too! The Instant Pot® Cookbook for 2 makes it easier and tastier than ever to spend quality fourth dimension together over a real homemade meal. From Artichoke and Spinach Risotto to Teriyaki Chicken with rice, these rich and delicious recipes ensure no leftovers, no waste, and no guesswork when information technology comes to weekday meals. Plus, most recipes take only ten minutes or less to prep and are tabular array-ready in under an hour, giving you more fourth dimension to spend enjoying your company. The Instant Pot Cookbook for Two includes: • A handy overview covers Instant Pot® all-time practices, shopping tips for two, troubleshooting advice, and how to scale recipes up or down. • 80+ recipes work with all models of the three-quart Mini and 6-quart Lux, Duo, and Ultra. • Recipe tips throughout explain how to double recipes, use upwardly ingredients, modify cooking times (if needed) for Mini and larger Lux models, and divide the labor to speed prep. Catch up on your mean solar day, re-connect or but current of air downwards with a good meal. It's more than just sitting down to eat, it's a chance to really be together.

scottduritat.blogspot.com

Source: https://recipes.instantpot.com/recipe/thai-red-curry-beef/