Tag: thailand

• 

  Thai Red Curry Beef In Your Pressure Cooker

  I recently bought my first pressure cooker (the Phillips Slow Fast Cooker) and it came with an amazing cookbook. This is their Thai red curry with beef and pumpkin adapted to use potatoes. 

  

  INGREDIENTS

  • 1 to 1.5kg beef chuck steak, cubed
  • Plain flour to coat beef cubes
  • A good slug of peanut oil
  • 1/2 cup red curry paste
  • 400ml coconut milk
  • 500g potatoes, peeled, quartered
  • 2 kaffir lime leaves
  • 1 lemon grass stalk, bruised
  • 1 -2 coriander roots

  STEPS

  1. Browning the beef
  2. Mixing in the remaining ingredients
  3. Pressure cooking (30 mins)
  4. Serving

  EQUIPMENT

  • 1 chefs knife
  • 1 chopping board
  • A pressure cooker

  ---

  Browning the beef

  The modern pressure cookers with a sauté function make true one pot cooking a reality. All you need to do is chuck a slug of oil into the pot and set it to high sauté. 

  Then coat the beef cubes in flour and cook them until browned. Give the cubes a gentle mix every now and again so they don’t burn on one side.

  Mixing in the rest of the ingredients

  Throw in and gently mix the:

  • 1/2 cup red curry paste
  • 400ml coconut milk
  • 500g potatoes, peeled, quartered
  • 2 kaffir lime leaves
  • 1 lemon grass stalk
  • 1 -2 coriander roots

  Pressure cooking

  Set your pressure cooker timer to 30 minutes. If you have time, let the pressure release naturally at then end.

  Serving

  We had some corn cobs and broccoli that need using so we served the curry alongside them. Each person got some rice, peanuts and sriracha hot sauce. 

  

  Enjoy,

  PK

  Here are a few pressure cooker and curry posts to tide you over. 

  Written by

  PK

  ·

  July 25, 2019

• 

  Fish Sauce

  South-east Asian fish sauces are generally made from fermented anchovies, lots of salt and water. They have a dark amber colour and exhibit a mild fish smell and a sharp almost metallic taste of fish and salt.

  This sauce is so versatile and can be used to enhance the flavours of many dishes due to its saltiness and also to adjust the balance of sour and sweet flavours. I find the sauce amazing and always sample some when cooking with it :).

  Just like anything, fish sauces run the gamut from low to high quality so it pays to do a bit of research and of course you get what you pay for.

  Here is the brand I use from Thailand (squid brand):

  

  The use of fermented fish sauces in European cooking goes back to ancient greece and the Roman Empire, presumably when some bright spark tried some sludgy fish that had been sitting in the sun for a few days. I don’t recommend trying that :).

  Related Links:

  • see recipes using this sauce here
  • see all sauces and condiments posts here
  • see all ingredients here

  Written by

  PK

  ·

  July 1, 2017