Instant Pot Thai Beef Curry for the week
- Yield 8 servings
- Prep 10 minutes
- Cook 35 minutes
- Total 1 hour 15 minutes
Instant Pot Thai Beef Curry for the week sits in the Beef section of Regbie. The card serves 8 servings. Plan on 1 hour 15 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 8 servings
- 3 pounds grass fed beef brisket, chuck roast, or boneless short ribs, cut in 1½-inch cubes
- 1 tablespoon coconut oil
- 2 tablespoons Thai curry paste
- 1½ cup full-fat coconut milk, plus ½ cup (skippable)
- 2 tablespoons apple juice, the cook like Martinelli’s brand
- 2 medium sweet potatoes, peeled and cut in large cubes
- 2 small onions, peeled and coarsely chopped
- 2 large carrots, peeled and cut in 2-inch pieces
- Handful of chopped mixed herbs, like cilantro and scallions
Method
In a large bowl, toss the cubed beef with the salt.
Use your hands to distribute the salt evenly.
Press the “Sauté” button on the Instant Pot and add the coconut oil. (No Instant Pot? Simply heat the oil in your stovetop pressure cooker over a medium burner.)
When the oil is hot, add the curry paste and stir until fragrant.
Tip in the coconut milk, coconut aminos, apple juice, and fish sauce.
Whisk the sauce to combine.
Tip in the beef cubes, sweet potatoes, onions, and carrots. Whisk everything well.
Press the “Cancel/Warm” button on the Instant Pot and lock the lid with the top dial pointed towards the sealed position.
Program the Instant Pot to cook the stew for 35 minutes under high pressure. (If you’re using a stovetop pressure cooker, lock the lid and crank the heat to high to bring the contents to high pressure. Once high pressure is reached, decrease the heat to low, or just enough to maintain high pressure. Set a timer for 35 minutes as your stew cooks under high pressure.)
When the stew is finished cooking, unplug the electric pressure cooker and let the pressure drop naturally. If it’s still pressurized after 10 minutes, turn the knob at the top to release the pressure manually. (For stovetop pressure cookers, turn off the burner and let the pressure drop naturally.)
Once the pressure is released, take off the lid and taste the stew. Adjust the seasoning with additional salt or fish sauce to taste.
Don’t worry if the sauce looks kind of curdled—it’ll still be satisfying. For those of you who want a creamier sauce, you can move the meat to a serving platter with a slotted spoon. Tip the sauce and vegetables into a blender or food processor and add the skippable ½ cup of coconut milk. Purée the sauce until smooth, and combine it back with the beef before serving.
The cook’m too lazy to wash a blender so the cook don’t bother with this extra step. The cook simply ladle the lively stew on top of a bowl of cauliflower rice , hide the stew under a pile of fresh herbs, and dig in!
Kitchen notes
- This stew freezes and reheats really well!
- If you want a creamier sauce, follow step 12 after you heat it up.
