Pressure-Cooker Thai Coconut Beef Recipe

Recipe By Slurrp

This Pressure-Cooker Thai Coconut Beef is a flavorful and tender dish that combines the richness of coconut milk with the bold flavors of Thai cuisine. The beef is cooked to perfection in a pressure cooker, resulting in a melt-in-your-mouth texture. The dish is infused with aromatic spices and herbs, such as lemongrass, ginger, and garlic, which add depth and complexity to the flavors. Serve this delicious Thai coconut beef over steamed rice for a satisfying and exotic meal.

3.9
27 Rating -
Rate
Non Vegdiet
10minstotal
30minsPrep
40minsCook
10m.total
30m.Prep
40m.Cook
Pressure-Cooker Thai Coconut Beef
plan
Bookmark

ingredients serve

Ingredients for Pressure-Cooker Thai Coconut Beef Recipe

  • 1/5 pound Beef Chuck, Cut Into Cubes
  • 1/5 tablespoon Vegetable Oil
  • 1/10 Onion, Thinly Sliced
  • 0.40 cloves Cloves Garlic, Minced
  • 1/10 tablespoon Grated Ginger
  • 1/5 Stalks Lemongrass, Bruised
  • 0.30 tablespoon Red Curry Paste
  • 1/5 tablespoon Fish Sauce
  • 1/5 tablespoon Brown Sugar
  • 1/5 tablespoon Lime Juice
  • 1/10 can Coconut Milk
  • 1/10 cup Chicken Broth
  • 0.03 cup Chopped Cilantro
  • 0.03 cup Chopped Thai Basil
  • as per your need Steamed Rice, For Serving
  • as required Fresh Cilantro And Lime Wedges, For Garnish

Directions: Pressure-cooker Thai Coconut Beef Recipe

Cooking Directions

  • STEP 1.In a pressure cooker, heat oil over medium heat. Add onions, garlic, ginger, and lemongrass, and sauté until fragrant.
  • STEP 2.Add beef cubes to the pressure cooker and brown them on all sides.
  • STEP 3.Stir in red curry paste, fish sauce, brown sugar, and lime juice. Mix well to coat the beef.
  • STEP 4.Pour in coconut milk and chicken broth. Close the pressure cooker lid and cook on high pressure for 30 minutes.
  • STEP 5.Once the cooking time is complete, release the pressure naturally for 10 minutes, then use the quick release method to release any remaining pressure.
  • STEP 6.Remove the lid and skim off any excess fat. Stir in chopped cilantro and Thai basil.
  • STEP 7.Serve the Pressure-Cooker Thai Coconut Beef over steamed rice and garnish with additional cilantro and lime wedges.
  • STEP 8.Enjoy this flavorful and tender Thai coconut beef!

Cooking Tips

  • For a spicier version, add some chopped Thai chilies or red pepper flakes.
  • If you can't find lemongrass, you can substitute with grated lemon zest.
  • Make sure to use a good quality red curry paste for the best flavor.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat the dish in a microwave or on the stovetop until heated through.
  • Serve the Thai coconut beef over steamed rice and garnish with fresh cilantro and lime wedges.
Nutrition
value
78
calories per serving
4 g Fat5 g Protein5 g Carbs2 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    5g
  • Carbs
    5g
  • Fiber
    2g

MacroNutrients

  • Carbs
    5g
  • Protein
    5g
  • Fiber
    2g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    51mg
  • Iron
    3mg
  • Vitamin A
    175mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    18mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    11mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    22mg
  • Manganese
    < 1mg
  • Phosphorus
    64mg
  • Selenium
    3mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp