Instant Pot Thai Beef Curry
Ingredients
The beef
-
3
pounds
grass fed beef brisket, chuck roast, or boneless short ribs, cut in 1½-inch cubes
-
2
teaspoons
Diamond Crystal kosher salt
The sauce
-
1
tablespoon
coconut oil
-
2
tablespoons
Thai curry paste
-
1½
cups
full-fat coconut milk
-
½
cup
optional coconut milk
-
2
tablespoons
coconut aminos
-
2
tablespoons
apple juice
-
1
tablespoon
Red Boat fish sauce
The vegetables
-
2
medium
sweet potatoes, peeled and cut in large cubes
-
2
small
onions, peeled and coarsely chopped
-
2
large
carrots, peeled and cut in 2-inch pieces
-
1
handful
chopped mixed herbs (like cilantro and scallions)
Instructions
- Toss the cubed beef with salt in a large bowl.
- Press the 'Sauté' button on the Instant Pot and add coconut oil.
- Once the oil is hot, add the curry paste and stir until fragrant.
- Pour in the coconut milk, coconut aminos, apple juice, and fish sauce, and stir to combine.
- Add the beef cubes, sweet potatoes, onions, and carrots, and stir well.
- Press the 'Cancel/Warm' button and lock the lid with the top dial in the sealed position.
- Set the Instant Pot to cook for 35 minutes under high pressure.
- When cooking is finished, let the pressure drop naturally, then release any remaining pressure manually if needed.
- Taste the stew and adjust seasoning with additional salt or fish sauce if necessary.
- For a creamier sauce, blend the sauce and vegetables, then combine with the beef before serving.
Nutrition Facts (estimated)
Servings
8
Calories
418
Total fat
24g
Total carbohydrates
13g
Total protein
37g
Sodium
0mg
Cholesterol
0mg
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