Thai beef red curry cooked in Crock-Pot® Express Pressure Multicooker

A black bowl of Thai Red Beef Curry with Jasmine rice garnished with Thai basil and slices of red chilli

A super quick Thai style red curry in an instant pot served with coconut flavoured jasmine rice.

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Prep Time 5

Cook Time 15

Total Time 20

Course Dinner

Cuisine Asian, Thai

Servings

Equipment

Crock-Pot® Express Pressure Multicooker

Ingredients

500 g diced beef
1 large onion sliced
2 cloves garlic minced
3 cm cube sized fresh ginger chopped
1 ½ cups beef stock or water
2-3 tbsp Ayam Thai Red Curry paste
1 tbsp Ayam fish sauce
1 tsp runny honey
1 can Ayam coconut cream 270ml can
2 packets Tilda steamed Rice Plain Jasmine
2 tbsp Ayam coconut cream
a pinch salt
a handful green beans fresh or frozen

Garnish

Lime wedges
fresh red chilli optional
Thai basil basil, coriander (optional)

Instructions

Place the beef and onion in the pot of your Crock-Pot® Express Pressure Multicooker. Pour 11/2 cup stock or water, add the curry paste, fish sauce, honey, ginger and garlic. Combine well.
Lock the lid. Press MEAT/STEW, set temperature to HIGH and time to 15 minutes. Make sure Steam Release Dial is in the “Seal” (closed) position. Start.
After cooking, leave it for 10 minutes before releasing the pressure.
Open the lid. Press Brown/Saute function. Stir in the green beans and coconut cream. Cook, stirring occasionally for 3-5 minutes until the curry is hot and beans are cooked.
Prepare rice according to the packet instructions. Place heated rice in a bowl, mix reserved 2 tbsp coconut cream and fluff.
Serve rice and curry garnished with herbs, lime wedges and chilli. (optional)

Notes

If you want to thicken the sauce, take a ladle full of cooking liquid in a small bowl, dissolve 1 tbsp cornflour and tip it back to the sauce. Stir well and heat it up until hot and the sauce thickens.