Pressure Cooker Thai Red Curry Beef

Pressure Cooker Thai Red Curry Beef

 

Pressure Cooker Thai Red Curry Beef

Pressure Cooker Thai Red Curry Beef

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Course: beef, Dinner, Lunch
Cuisine: Thai
Keyword: Beef, cauliflower, curry, gluten-free
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4 people
Calories: 526kcal

Ingredients

  • 1 lb Stew Beef Grass-fed
  • 2 tsp Coconut Oil Organic
  • 1 Yellow Onion, small thinly sliced
  • 1 Carrot, large chopped
  • 2 heads Cauliflower florets
  • 2 stalks Green onions chopped
  • 1/4 cup Cilantro chopped
  • 1 tsp Ginger minced
  • Sea Salt & Ground Pepper to taste
  • 1 tbsp Coconut Sugar
  • 2 tbsp Thai Red Curry Paste
  • 2 tbsp Tomato Paste
  • 1 tbsp Fish Sauce
  • 3/4 cup Coconut Milk full-fat, canned
  • 1/2 cup Brown Rice, short-grain optional

Instructions

  • Turn your pressure cooker onto sauté mode and add half of the coconut oil. Season the beef with sea salt and pepper. Add to the pressure cooker and brown on all sides. Remove with a slotted spoon and set aside.
  • Add the remaining coconut oil and sliced onion to the pressure cooker and sauté for about 3 to 4 minutes. Add the ginger during the last minute, stirring frequently. Then add the curry paste, tomato paste, fish sauce, coconut sugar, carrots, cauliflower, and beef. Stir well to combine.
  • Put the lid on the pressure cooker and change to pressure cooker mode. Cook for 35 minutes and then let the steam release naturally.
  • If making the brown rice, cook according to package directions.
  • Remove the lid from the pressure cooker and add the coconut milk and lime juice. Mix well, then serve over rice with optional garnishes like green onion and cilantro.

Notes

  • No Pressure Cooker
           Make it in the slow cooker on low for about 5 hours.
  • No Fish Sauce
    Use coconut aminos instead.
  • No Coconut Sugar
    Use cane sugar instead.
  • Vegetable Modifications
    Add or substitute any vegetables you have on hand, such as sweet potato, broccoli or peas.
  • Crunchy Veggies
    Vegetables can turn soft in the pressure cooker. If you prefer crunchy veggies, steam them on the stove separately, then add them to the meal when it's done.
 
Nutrition Facts
Pressure Cooker Thai Red Curry Beef
Amount Per Serving (1 g)
Calories 526 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 12g75%
Cholesterol 109mg36%
Sodium 750mg33%
Potassium 1534mg44%
Carbohydrates 44g15%
Fiber 8g33%
Sugar 13g14%
Protein 46g92%
Vitamin A 1650IU33%
Vitamin C 139.4mg169%
Calcium 100mg10%
Iron 7.7mg43%
* Percent Daily Values are based on a 2000 calorie diet.
 
 
 
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