Philips HD2237 - Thai Red Curry with Beef and Pumpkin

Thai red curry with beef and pumpkin
Thai food has become an Australian favourite. With avour-packed dishes like this
one, it’s easy to see why. Get this started in the morning and you’ll be transported to
Bangkok by dinner time.
Serves 4
Preparation time 10 minutes
Slow cooking time 6 hours (low) 3 hours (high)
Pressure cooking time 30 minutes (excluding pressure building time)
Ingredients
1kg beef chuck steak, trimmed, cut into 3cm pieces
2 tbsp plain our
1 tbsp canola oil
½ cup red curry paste
400ml coconut milk
1kg butternut pumpkin, cut into 5cm pieces
2 kar lime leaves
Finely grated zest and juice of 1 lime
½ cup fresh basil leaves
Steamed green beans and cooked rice, to serve
Method
1. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 10 minutes and press START, do not close the lid. Toss beef in
our. Add oil and beef to the pot and cook, stirring occasionally, until browned.
2. Add the curry paste and coconut milk. Stir until coconut milk simmers. Add the pumpkin and kar lime leaves.
3. Close lid, cook on SLOW COOK LOW TEMP for 6 hours, SLOW COOK HIGH TEMP for 3 hours or select MEAT/POULTRY
program in PRESSURE COOKING and set time for 30 minutes. Press START.
4. Turn pressure regulator to VENT to allow the pressure to release, or allow pressure to release naturally. Remove lid. Add
lime zest, lime juice and basil. Stir to combine. Serve with green beans and cooked rice.
Cook’s note
Sauté
Do not close the
lid during sauté.
Pressure Cook
Set valve to “Seal”
position.
Slow Cook
Set valve to “Seal”
position.
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