Thai Red Curry With Beef And Pumpkin - Philips HD2237 Quick Start Manual

Thai red curry with beef and pumpkin

Thai food has become an Australian favourite. With flavour-packed dishes like this
one, it's easy to see why. Get this started in the morning and you'll be transported to
Bangkok by dinner time.
Serves
Preparation time
Slow cooking time
Pressure cooking time
Ingredients
1kg beef chuck steak, trimmed, cut into 3cm pieces
2 tbsp plain flour
1 tbsp canola oil
½
cup red curry paste
400ml coconut milk
Method
1. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 10 minutes and press START, do not close the lid. Toss beef in
flour. Add oil and beef to the pot and cook, stirring occasionally, until browned.
2. Add the curry paste and coconut milk. Stir until coconut milk simmers. Add the pumpkin and kaffir lime leaves.
3.
Close lid, cook on SLOW COOK LOW TEMP for 6 hours, SLOW COOK HIGH TEMP for 3 hours or select MEAT/POULTRY
program in PRESSURE COOKING and set time for 30 minutes. Press START.
4. Turn pressure regulator to VENT to allow the pressure to release, or allow pressure to release naturally. Remove lid. Add
lime zest, lime juice and basil. Stir to combine. Serve with green beans and cooked rice.
Cook's note
Sauté Slow Cook
Do not close the Set valve to "Seal"
lid during sauté. position.
30 minutes (excluding pressure building time)
1kg butternut pumpkin, cut into 5cm pieces
2 kaffir lime leaves
Finely grated zest and juice of 1 lime
½
cup fresh basil leaves
Steamed green beans and cooked rice, to serve
Pressure Cook
Set valve to "Seal"
position.
10 minutes
6 hours (low) 3 hours (high)
71
4