Pressure-Cooker Thai Coconut Beef Recipe

Cooking Directions

• STEP 1.In a pressure cooker, heat oil over medium heat. Add onions, garlic, ginger, and lemongrass, and sauté until fragrant.
• STEP 2.Add beef cubes to the pressure cooker and brown them on all sides.
• STEP 3.Stir in red curry paste, fish sauce, brown sugar, and lime juice. Mix well to coat the beef.
• STEP 4.Pour in coconut milk and chicken broth. Close the pressure cooker lid and cook on high pressure for 30 minutes.
• STEP 5.Once the cooking time is complete, release the pressure naturally for 10 minutes, then use the quick release method to release any remaining pressure.
• STEP 6.Remove the lid and skim off any excess fat. Stir in chopped cilantro and Thai basil.
• STEP 7.Serve the Pressure-Cooker Thai Coconut Beef over steamed rice and garnish with additional cilantro and lime wedges.
• STEP 8.Enjoy this flavorful and tender Thai coconut beef!

Cooking Tips

• For a spicier version, add some chopped Thai chilies or red pepper flakes.
• If you can't find lemongrass, you can substitute with grated lemon zest.
• Make sure to use a good quality red curry paste for the best flavor.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a microwave or on the stovetop until heated through.
• Serve the Thai coconut beef over steamed rice and garnish with fresh cilantro and lime wedges.