Description
This curry takes advantage of pre-made curry paste and it cooks in the Instant Pot®. If you don’t have coconut sugar, use brown sugar or palm sugar. Serve over jasmine rice.
Ingredients
- 2 teaspoons vegetable oil
- 2 tablespoons Panang-style red curry paste
- 1 pound beef top sirloin, thinly sliced
- ¾ cup coconut milk, or as needed
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 tablespoon peanut butter
- 1 tablespoon coconut sugar
- ½ tablespoon fish sauce
- ⅓ cup finely chopped Thai basil
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and curry paste to the hot pot; cook and stir for 1 minute. Add sirloin strips and saute for 2 to 3 minutes. Mix in coconut milk. Cancel Saute mode. Close and lock the lid.
- Select high pressure according to manufacturer’s instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions
- for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer’s instructions
- about 5 minutes.
- Unlock and remove the lid. Select Saute function. Mix in onion
- bell peppers
- peanut butter
- coconut sugar
- and fish sauce. Simmer until flavors are well combined
- about 5 minutes. Taste and add more coconut milk if curry is too spicy. Sprinkle with Thai basil before serving.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 50 mins
Servings: 4