Beef Thai Red Curry Fusion Recipe - 8-Qt. Pressure Cooker

READY IN: 40mins




  • Prep the meat and veggies.
  • Cut the meat into uniform 1-2-inch sections, trimming off any excess fat. (Bonus points for removing tendons and silver skin!). Reserve until Step 9.
  • Roughly cut the bell pepper. Quarter the onions.
  • In pressure cooker pan, heat olive oil on medium-high heat until shimmering. Brown the onions and peppers, until one side is slightly charred.
  • Remove the vegetables and reserve until Step 13.
  • Make the curry sauce: Add the cream from the top of the coconut milk, and deglaze the pan. Add the 4 oz. of Thai curry paste and mix well.
  • Cook 4-6 minutes until bubbling and frying, stirring often.
  • Add the rest of the coconut milk, the water, soy sauce, brown sugar, fish sauce, and basil. Mix well.
  • Add the beef, and top with whole red potatoes.
  • Optional: Place rice with 2 cups water in a metal bowl. Cover with a lid or tinfoil, and carefully place on top of the curry. (Make some handles by cutting aluminum foil in long strips and at least triple-layering it. Then you will be able to remove the hot bowl easily once cooking has completed.).
  • Bring to pressure on high heat, then immediately reduce the heat to the lowest setting that maintains pressure and cook for 12 minutes (begin timing once pressure is reached).
  • Remove from heat. Do a quick pressure release per your pressure cooker manual's recommendation.
  • Remove lid and add back the bell pepper and onions. Recover and bring pressure back up for 1 minute.
  • Remove from heat. Allow cooker to depressurize naturally.
  • Remove the lid, directing steam away from you. Carefully remove the rice bowl.
  • With all the sauce, you'll want to serve in a soup bowl. Scoop some rice into the bowl, then top with curry, meat, and veggies.