Name: Thai beef and coconut curry
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 x 10cm (4-inch) sticks fresh lemon grass (20g), chopped coarsely; 4 clove garlic, quartered; 2 fresh long red chillies, chopped coarsely; 4 centimetre piece fresh ginger (20g), sliced thinly; 4 kaffir lime leaves, sliced thinly; 1 tablespoon tamarind concentrate; 1/3 cup (80ml) water; 1 tablespoon peanut oil; 1.2 kilogram beef chuck steak, trimmed, chopped coarsely; 2/3 cup (160ml) coconut milk; 2 carrots (240g), halved lengthways, sliced thinly; 125 gram baby corn, halved lengthways; 155 gram sugar snap peas, trimmed; 1 tablespoon lime juice; 2 teaspoon fish sauce; 1/2 cup (40g) toasted shredded coconut; 1 fresh long red chilli, sliced thinly

Ingredients

2 x 10cm (4-inch) sticks fresh lemon grass (20g), chopped coarsely

4 clove garlic, quartered

2 fresh long red chillies, chopped coarsely

4 centimetre piece fresh ginger (20g), sliced thinly

4 kaffir lime leaves, sliced thinly

1 tablespoon tamarind concentrate

1/3 cup (80ml) water

1 tablespoon peanut oil

1.2 kilogram beef chuck steak, trimmed, chopped coarsely

2/3 cup (160ml) coconut milk

2 carrots (240g), halved lengthways, sliced thinly

125 gram baby corn, halved lengthways

155 gram sugar snap peas, trimmed

1 tablespoon lime juice

2 teaspoon fish sauce

1/2 cup (40g) toasted shredded coconut

1 fresh long red chilli, sliced thinly

Method

1.Blend or process lemon grass, garlic, chopped chilli, ginger, lime leaves, tamarind and the water until mixture forms a smooth paste.

2.Heat half the oil in 6-litre (24-cup) pressure cooker; cook beef, in batches, until browned. Remove from cooker.

3.Heat remaining oil in cooker; cook paste, stirring, about 3 minutes or until thickened slightly and fragrant. Stir in coconut milk. Return beef to cooker; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 15 minutes.

4.Release pressure using the quick release method; remove lid. Add carrot and corn; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 3 minutes.

5.Release pressure using the quick release method; remove lid. Add peas; simmer, uncovered, until peas are tender. Stir in juice and sauce.

6.Serve bowls of curry sprinkled with coconut and sliced chilli.

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure,your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. Recipe not suitable to freeze.
Note

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Ingredients

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