Thai Yellow Curry with Beef

Thai Yellow Curry with Beef

Thai Yellow Curry with Beef

Ingredients (for 15 people)

6-7 pounds of beef cubed (blade, shank, or cheek, I used shoulder)
1/3 cup olive oil
2.5 oz of fresh ginger, skin on, finely chopped
1/3 cup Thai yellow curry paste
Cilantro, 12oz stems removed, divided
3 quarts of water
5.5 cups of coconut milk

Season the beef with salt and pepper. Heat the oil in a large pressure cooker (lid off) over medium high heat. When oil is hot, add the ginger and saute for several minutes until fragrant. Add the curry paste and stir until evenly mixed with the ginger. Cook one minute. Add half of the cilantro, stir, then immediately add the water, 3/4 of the coconut milk, and the beef. Place lid on the pot and bring the pressure up over high heat. Once the cooker is pressurized, cook for 30-50 minutes depending on how tough the your meat is. Carefully release the pressure, then simmer the curry until is starts to thicken. Add the remaining coconut milk and cilantro, and serve with rice.

Tip: This recipe was too large for my pressure cooker, so I made it in two batches, which I then combined in a regular 6 quart dutch oven to simmer and serve. Worked out great. Use less water if you want something a little less like a soup.

Adapted from The Family Meal: Home Cooking with Ferran Adria

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