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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prep the meat and veggies. | 2. Cut the meat into uniform 1-2-inch sections, trimming off any excess fat. (Bonus points for removing tendons and silver skin!). Reserve until Step 9. | 3. Roughly cut the bell pepper. Quarter the onions. | 4. In pressure cooker pan, heat olive oil on medium-high heat until shimmering. Brown the onions and peppers, until one side is slightly charred. | 5. Remove the vegetables and reserve until Step 13. | 6. Make the curry sauce: Add the cream from the top of the coconut milk, and deglaze the pan. Add the 4 oz. of Thai curry paste and mix well. | 7. Cook 4-6 minutes until bubbling and frying, stirring often. | 8. Add the rest of the coconut milk, the water, soy sauce, brown sugar, fish sauce, and basil. Mix well. | 9. Add the beef, and top with whole red potatoes. | 10. Optional: Place rice with 2 cups water in a metal bowl. Cover with a lid or tinfoil, and carefully place on top of the curry. (Make some handles by cutting aluminum foil in long strips and at least triple-layering it. Then you will be able to remove the hot bowl easily once cooking has completed.). | 11. Bring to pressure on high heat, then immediately reduce the heat to the lowest setting that maintains pressure and cook for 12 minutes (begin timing once pressure is reached). | 12. Remove from heat. Do a quick pressure release per your pressure cooker manual's recommendation. | 13. Remove lid and add back the bell pepper and onions. Recover and bring pressure back up for 1 minute. | 14. Remove from heat. Allow cooker to depressurize naturally. | 15. Remove the lid, directing steam away from you. Carefully remove the rice bowl. | 16. With all the sauce, you'll want to serve in a soup bowl. Scoop some rice into the bowl, then top with curry, meat, and veggies. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef chuck roast	3	lb		2448.0056	0.0	260.8486	156.1284
red bell pepper	1		cut	-	-	-	-
onion	2		quartered	88.0	20.548000000000002	2.42	0.22
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
coconut milk	1	can		827.5862	19.934	8.2399	85.7811
red curry paste	1	jar		-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
brown sugar	1	tablespoon		34.2	8.8281	0.0108	0.0
fish sauce	1	tablespoon		6.3	0.6552	0.9108	0.0018
thai basil	6	tablespoons		-	-	-	-
kosher salt	1	teaspoon		-	-	-	-
red potato	4 -6			-	-	-	-
brown rice	1	cup		678.95	141.0625	13.949000000000002	5.92
water	2	cups		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.