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It’s a cold winter evening, and I am craving a curry. I’ve got a jar of panang curry paste from my local Asian market, and a flat iron steak from my friends at Certified Angus Beef, so it is time to revisit my pressure cooker Thai curry technique and make a Beef Panang Curry.



What’s the difference between a Thai panang curry and a Thai red curry? Crushed peanuts, and sweetness. Peanuts are one of the main ingredients in a panang curry paste, and aren’t in red curry; also, red curry tends to be more sour, and panang curry tends to be more sweet. If you can’t find a jar of panang curry paste, but you can find red curry paste, go with the red curry paste – it’s a fine substitute.

Looking for a quick hit of Thai on a weeknight? Give this recipe a try.

Video



Video: Pressure Cooker Thai Panang Beef Curry – Time Lapse [YouTube.com]

Recipe: Pressure Cooker Thai Panang Beef Curry

Equipment

6 quart or larger pressure cooker (I love my Instant Pot electric pressure cooker)

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon Pressure Cooker Thai Panang Beef Curry Author: Mike Vrobel

Mike Vrobel Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour Print Recipe Pin Recipe Description Pressure Cooker Thai Panang Beef Curry recipe. Hot, sour, salty, sweet Thai curry, panang style, in about an hour. Scale 1x 2x 3x Ingredients 1 tablespoon vegetable oil

vegetable oil 1 large shallot, peeled and thin sliced

large shallot, peeled and thin sliced 1/2 teaspoon kosher salt or fine sea salt

kosher salt or fine sea salt Cream from the top of a (13.5 ounce) can coconut milk

1/2 cup Panang curry paste (a whole 4-ounce can)

Panang curry paste (a whole 4-ounce can) 2 pounds flat iron steak (or chuck blade steak, or boneless chuck roast), cut into 2-inch by 1/2-inch strips

pounds flat iron steak (or chuck blade steak, or boneless chuck roast), cut into 2-inch by 1/2-inch strips 1/2 teaspoon Diamond Crystal kosher salt or fine sea salt

Diamond Crystal kosher salt or fine sea salt 1/2 cup chicken stock or water (plus the coconut milk from the can)

chicken stock or water (plus the coconut milk from the can) 1 tablespoon fish sauce (plus more to taste)

fish sauce (plus more to taste) 1 tablespoon soy sauce (plus more to taste)

soy sauce (plus more to taste) 1 tablespoon brown sugar (plus more to taste)

brown sugar (plus more to taste) Juice of 1 lime Garnish and Sides Minced kaffir lime leaves (or substitute minced Thai basil)

Sliced hot peppers (Red Thai “bird’s eye” peppers, or substitute Serrano peppers)

Ground peanuts

Lime wedges

Jasmine rice Instructions Sauté the aromatics: Heat the vegetable oil over medium-high heat in the pressure cooker pot until shimmering. (Use Sauté mode in an electric pressure cooker.) Stir in the shallot, sprinkle with 1/2 teaspoon kosher salt, and sauté until the shallot starts to soften, about 3 minutes. Fry the curry paste: Scoop the cream from the top of the can of coconut milk and add it to the pot, then stir in the curry paste. Cook, stirring often, until the curry paste darkens, about 5 minutes. Pressure cook the curry: Sprinkle the beef with the kosher salt. Add the beef to the pot, and stir to coat with curry paste. Stir in the rest of the can of coconut milk, chicken stock, fish sauce, soy sauce, and brown sugar. Lock the lid and pressure cook on high pressure for 12 minutes in an electric PC or 8 minutes in a stovetop PC. Let the pressure come down naturally, about 20 minutes. Finish the curry: Remove the lid from the pressure cooker. Stir in the lime juice, then taste the curry for seasoning, adding more fish sauce or brown sugar as needed. Ladle the curry into bowls, and serve with Jasmine rice, passing the other garnishes at the table to sprinkle on top. Category: Pressure Cooker

Cuisine: Thai

Notes

Don’t shake the can of coconut milk – you want the solid layer of cream on the top to stay separate from the liquid underneath. That lets you fry the coconut cream with the curry paste, then add the liquid later. (If you forget, or your coconut milk is mixed, skip the cream in the “fry the curry paste” step and stir the whole can into the pot in the “pressure cook the curry” step.)

I like my curry hot, so I use 1/2 cup of curry paste – in other words, the entire 4 ounce can. If you want to cut back on the heat, only use 1/4 cup of curry paste.

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Related Posts

Pressure Cooker Thai Red Beef Curry

Pressure Cooker Thai Green Chicken Curry

Pressure Cooker Massaman Beef Curry

My list of Pressure Cooker Recipes

My other Pressure Cooker Time Lapse Videos

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