Thai Red Curry Recipe – Beef Red Curry Pressure Cooker Recipe

I absolutely love Thai red curry but for some reason I thought cooking curry would be difficult.  I couldn’t have been more wrong. The dish was easy to make and tasted just like a Thai restaurant meal. When I saw that Dad Cooks Dinner had made massaman curry in his pressure cooker, I knew we had to try it.

Thai Red Curry Recipe Thai Red Curry Recipe – Delicious

So, just what is curry exactly?

Curry is broad term that simply refers to the sauce made with coconut milk mixed with a paste of peppers and spices, usually served topping a dish of meat, vegetables, and rice. It is commonly found in Indian and Thai cuisines. There are all kinds of curries from green, to red, to yellow, to massaman curries. All have slightly different tastes and ingredients, but they’re all spicy and pepperful. You can use any meat you want, but chicken, beef, and lamb are the most common. You can also add any vegetables you feel are complementary to the flavors. For more info check out the Temple of Thai.

Check out our video: Thai Red Curry Recipe or see all Pressure Cooker Recipe Videos

Beef Thai Red Curry Recipe for the Pressure Cooker

1 jar Thai Kitchen Red Curry Paste
(there are other brands, but this is what was at our local Wegman’s)
1 (14 oz) can of coconut milk (we used full fat, you can use lite if you want)
1 Tbs olive oil
2 medium onions, quartered
1 large red bell pepper
1 cup water
1 Tbs brown sugar
1 Tbs soy sauce
1 Tbs fish sauce
3 lbs beef chuck roast
1 tsp kosher salt
4 – 6 red potatoes
1 cup rice (we used texmati brown)
2 Tbs dried basil (we didn’t include this originally, but the basil flavor really made the sauce complete and when we make it again I will definitely be including it in the cooking process rather than adding it afterwards)

Pressure Cooker Recipe Steps:

First prepare all the meat and vegetables.

Cut the meat into 1 – 2 inch section, trimming any excess fat.

thai curry recipe beef or chicken 1 inch chunks Chicken or beef – 1″ chunks

Roughly cut the bell pepper, and quarter the onions.

Brown the onions and peppers in olive oil, until one side is slightly charred.

Thai red curry recipe - brown onions and peppers Brown the onions and peppers

Remove the vegetables and make the curry sauce:

add the cream from the top of the coconut milk, and deglaze the pan.
Then add all 4 oz of Thai curry paste and mix well.

Cook 4 – 6 minutes until bubbling and frying. (stir often)

Thai red curry recipe - fry curry and coconut milk Cook/fry the curry and coconut milk

Add the rest of the coconut milk, the water, and the rest of the ingredients (soy sauce, brown sugar, fish sauce, basil) and mix well.

Dump the beef, and vegetables back in, and top with whole red potatoes.

Thai red curry recipe - beef potatoes Add back all the ingredients

Optional: We decided to make this a complete one pot pressure cooker meal and cooked our rice at the same time.  It worked perfectly.

Place the rice, with 2 cups water, in a metal bowl. Cover with a lid or tinfoil, and carefully place on top of the curry. (Gotta love double tasking and one pot meals)

Bring to pressure on high heat then immediately reduce the heat to the lowest setting that maintains pressure and cook for 12 minutes.

Thai red curry pressure cooker recipe Pressure cook high for 12 minutes

Use the pressure cooker natural release method.

When you open the lid, carefully remove the rice bowl, and scoop some into the bowl first. Then top with curry, meat, and veggies.

Thai red curry recipe Awesome flavours – a new favorite for us

Enjoy! If you are looking to mix up the flavors in your weekly meal rotation this is a great way to do it; we’ll definitely be making it again.

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Thanks for reading.

"I was 32 when I started cooking; up until then, I just ate." ~Julia Child  
Why learn pressure cooking?
It's 7 pm. The end of the work day stomach rumbles...

In one hand, a take out menu. In the other hand, the refrigerator door...its contents staring back almost as blankly as we are towards them. We want a homemade meal, but also want something quick and simple to make.
1. Simple and quick recipes requiring basic skills to become proficient in the kitchen.
2. Quality ingredients, not necessarily 100% organic, but meals without artificials and chemistry class additives.
3. To understand more of the story of our food and take small steps towards self-reliance.

It's true, there are many benefits to pressure cooking: the time savings, the taste, a small step towards self-reliance, sustainability... but the real benefit is in what we learn as we redefine our relationship with food. Good food can be fast. Good food can be easy.

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{ 10 comments… read them below or add one }

hummingbird September 3, 2012 at 1:08 pm

I like your cook style!

Capt. Anjum Ansari September 19, 2012 at 3:03 am

Hi, I tried your recipe,its delicious! keep posting your Quick recipes, thanks 🙂

Dan October 12, 2012 at 12:39 pm

What Kind of beef is it that you use for red curry?

Foodfreak January 3, 2013 at 4:24 am

Interesting.. first let me point out that potatoes are rarely used in Thai cuisine, as a matter of fact the only time I saw potatoes in curry was in a Malay curry… aside from the Thai curry paste this looks more Malay or Indian to me than Thai.
I can do any Thai curry without a pressure cooker in 30 minutes (no potatoes in there, though ;)) . And reading about “dried basil” I truly hope you can use fresh basil, and Thai basil (bai horapa) which is completely different from regular (“Italian”) basil.

Brittany (Healthy Slice of Life) February 5, 2013 at 1:05 pm

This is the 4th mention of a pressure cooker I’ve seen today, so I take it as a sign that I need to get my out of hiding and use it! Thanks 🙂

Warren April 3, 2013 at 9:21 pm

Try holding back on adding the veggies during the primary cook cycle. At 12 mins we did a quick release, added the veggies..gave it a stir. Brought the pressure back up for 1 minute and then followed the natural release method. The veggies were perfectly cooked and soft..but not totally soggy (as they were when we followed the instructions to the letter the first time)..otherwise delicious when you use all fresh ingredients. Totally agree with Foodfreak about the basil..but it was very hard for us to find Thai basil. We finally asked the owner of our local Thai place where to get it.

Gwen April 30, 2013 at 7:11 pm

I’m making this tonight (right now). It smells so good. I’ve made this before – I probably make it a little different each time. I like the potatoes in it, but it’s okay without. Tonight, I’ll garnish with a little lime and cilantro. It doesn’t get any better than this!

Marconi527 July 25, 2014 at 3:01 pm

Every Thai restaurant i have ever been to has used potatoes in many of their dishes. I don’t think it’s unusual. I especially like the potatoes in Massaman Curry.

Diane Harder January 7, 2017 at 4:08 pm

I have company tomorrow and want to make this recipe I received an 8 at elite electric pressure cooker for christmas Do I need to change anything?

Butch January 11, 2017 at 1:19 am

First thing that I look for in any curry is the potatoes. Potatoes absorb the flavor and to me a curry is not a curry without potatoes. Lovely recipe thanks – will be trying it out very soon.

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