Pressure Cooker Thai Red Beef Curry

• Gluten free

• Meat

  • 2 lbs Flat iron steak

• Produce

  • 1 8-ounce can Bamboo shoots
  • 1 Basil
  • 1 Cilantro
  • 3 cloves Garlic
  • 1 2 inch piece Ginger
  • 1 Lime, juice from
  • 1 Lime, wedges
  • 1 Onion, medium
  • 1 Red bell pepper

• Canned Goods

  • 4 tbsp Red curry paste

• Condiments

  • 1 tbsp Fish sauce
  • 1 tbsp Soy sauce

• Pasta & Grains

  • 1 Jasmine rice

• Baking & Spices

  • 1 tsp Diamond crystal kosher salt

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Dairy

  • 1 Cream from the top

• Liquids

  • 1/2 cup Chicken stock or water

Found on dadcooksdinner.com

Description

Ingredients

• 1 tablespoon vegetable oil
• 1 medium onion, peeled, and sliced into 1/2 inch wedges
• 1 red bell pepper, cored, stemmed, and sliced into 1/2 inch strips
• 3 cloves garlic, crushed
• 1/2 inch piece of ginger, peeled and crushed
• Cream from the top of a (13.5 ounce) can coconut milk
• 4 tablespoons red curry paste (a whole 4 oz can)
• 8-ounce can bamboo shoots, drained
• 2 pounds flat iron steak (or chuck blade steak), cut into 2 inch by 1/2 inch strips
• 1 teaspoon Diamond Crystal kosher salt or 2 teaspoons fine sea salt
• 1/2 cup chicken stock or water
• 1 tablespoon fish sauce (plus more to taste)
• 1 tablespoon soy sauce (plus more to taste)
• Juice from 1 lime
• Minced cilantro
• Minced basil (preferably Thai basil)
• Lime wedges
• Jasmine rice

Directions

• Sauté the aromatics: Heat the vegetable oil over medium-high heat in the pressure cooker pot until shimmering. (Use Sauté mode in an electric pressure cooker.) Stir in the onion, red bell pepper, garlic, and ginger, and sauté until the onion starts to soften, about 3 minutes.
• Fry the curry paste: Scoop the cream from the top of the can of coconut milk and add it to the pot, then stir in the curry paste. Cook, stirring often, until the curry paste darkens, about 5 minutes.
• Pressure cook the curry: Sprinkle the beef with the kosher salt. Add the beef to the pot, and stir to coat with curry paste. Stir in the rest of the can of coconut milk, bamboo shoots, chicken stock, fish sauce, and soy sauce. Lock the lid and pressure cook on high pressure for 12 minutes in an electric PC or 10 minutes in a stovetop PC. Let the pressure come down naturally, about 20 minutes.
• Finish the curry: Remove the lid from the pressure cooker. Stir in the lime juice, then taste the curry for seasoning, adding more fish sauce or brown sugar as needed. Ladle the curry into bowls, sprinkle with minced cilantro and basil, and serve with Jasmine rice.