Instant Pot Thai Red Beef Curry

Most Thai cooks use bottled curry paste mixtures that make preparing fragrant curries like this one incredibly fast and easy. Serve this liberally sauced dish with steamed jasmine rice.

Ingredients

  • 2 ½ lbs lean stewing beef
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 3 tbsp coconut oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • ¼ cup Thai red curry paste
  • 1½ cups full fat canned coconut milk
  • 2 tbsp Thai fish sauce
  • 2 tbsp freshly squeezed lime juice
  • 2 tbsp brown sugar
  • 2 cans (8 oz each) sliced bamboo shoots, drained
  • 3 tbsp chopped fresh mint


Preparation

  1. Place beef in a bowl and liberally sprinkle with salt and pepper. Toss meat with your hands
  2. Press the sauté button on the Instant Pot and add coconut oil. When the oil is hot, add onion and garlic and sauté about 1 minute. Add curry paste and cook for 1 minute longer until mixture is fragrant and it coats the onion and garlic. Add coconut milk, fish sauce, lime juice and sugar; stir to combine.
  3. Add beef cubes and stir. Press the Cancel/Warm button on the Instant Pot and lock the lid with the top dial pointed towards the sealed position.
  4. Press the “Meat” button to cook the meat for 35 minutes under high pressure.
  5. When the stew is finished cooking, unplug the Instant Pot 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). Once the pressure is released, remove the lid and add the bamboo shoots. Let stand in the hot mixture for 5 minutes to heat through. Don’t worry if the sauce looks a little curdled, it will taste delicious! Adjust seasonings with additional fish sauce and lime juice. Serve over hot steamed jasmine rice. Garnish with fresh chopped mint.

Stove Top Method:

  1. Heat coconut oil in a large skillet or Dutch Oven over medium-high heat. Working in batches, brown beef on all sides, about 5 minutes. Transfer to a plate and set aside.
  2. Add the onion and garlic to pan and cook over medium-high heat for 1 minute. Add curry paste and cook for 1 minute longer until fragrant and it coats the onion and garlic. Add the coconut milk, stirring and scraping up the browned bits from the bottom of the pan with a wooden spoon. Stir in the fish sauce, lime juice and sugar. Bring mixture to a boil.
  3. Transfer beef to Dutch oven. Reduce heat to low, cover and simmer until beef is very tender and sauce is thickened, about 2 hours. Stir in bamboo shoots during last 15 minutes of cooking time.


Servings

Makes 6 servings


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