Multi Cooker Veal,Beef and Lamb Recipes
Thai Red Curry Beef
Method – Slow Cook
Open the lid and press the Brown button and then press Start. Season
the beef pieces and heat the oil. Add the beef pieces in batches, cook
until browned or around 5 minutes then set aside. Add the onion and
garlic and sauté for 2-3 minutes. Then add the curry paste and stir until
fragrant and the onion and garlic are coated, about 30 seconds. Add the
coconut milk and stir, making sure to get the brown bits off the bottom of
the pot using a wooden spoon. Add the fish sauce, lime juice and brown
sugar and heat for another 5 minutes before adding the beef. After the
beef has been added, press the Slow Cook button, set 6 hours on the
timer and then press Start. Close the lid and make sure that the pressure
limiting valve is set on Exhaust. Once finished open the lid and add the
bamboo shoots and stir trough and allow to sit for 10 minutes. Ready to
serve with toasted flaked almonds and chopped fresh mint.
Method – Pressure Cook
Open the lid and press the Brown button and then press Start. Season
the beef pieces and heat the oil. Add the beef pieces in batches, cook
until browned or around 5 minutes then set aside. Add the onion and
garlic and sauté for 2-3 minutes. Then add the curry paste and stir until
fragrant and the onion and garlic are coated, about 30 seconds. Add the
coconut milk and stir, making sure to get the brown bits off the bottom of
the pot using a wooden spoon. Add the fish sauce, lime juice and brown
sugar and heat for another 5 minutes before adding the beef. Close the
lid and lock. Press the High Pressure button, and then set the timer to 30
minutes, then press Start. Make sure that the pressure limiting valve is
set to Sealed. To open the lid, turn the pressure limiting valve to Exhaust.
Wait until the pressure has reduced and the safety release function allows
you to open the lid. Add the bamboo shoots and stir through. Ready to
serve with toasted flaked almonds and chopped fresh mint.
Ingredients (Serves 6-8)
* 1
1/4
kg lean stewing beef
* 3tbsp oil
* 1 white onion, chopped
* 4 garlic cloves, crushed
* 60g thai red curry paste
* 420ml coconut milk
* 2tbsp fish sauce
* 2tbsp fresh lime juice
* 2tbsp dark brown sugar
* 250ml sliced bamboo shoots
* 3tbsp chopped fresh mint
* 60g Toasted flaked almonds
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