The traditional Thai curry with peanut, coconut and tamarind cooked in your pressure cooker for tender beef in less time for a flavourful dinner.
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Ingredients
Method
1.Heat oil in 6-litre (24-cup) pressure cooker; cook beef, in batches, until browned. Remove from cooker.
2.Cook paste in cooker, stirring, until fragrant. Stir in coconut cream. Return beef to cooker with spices, bay leaf, sugar, tamarind, sauce and the water; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 20 minutes.
3.Meanwhile, peel onions, leaving root ends intact.
4.Release pressure using the quick release method; remove lid. Add onions and potato; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 10 minutes. Release pressure using the quick release method; remove lid. Serve curry sprinkled with nuts.
If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure,your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using.
Note
