Pressure Cooker Thai Squash Curry Recipes
INSTANT POT THAI BUTTERNUT SQUASH RED CURRY
Warm, spicy, comforting Thai Butternut Squash Red Curry with roasted peanuts and pomegranate seeds. Flavor to the max!
Provided by Marci
Categories Soup
Time 30m
Number Of Ingredients 14
Steps:
- Select saute on the pressure cooker and add butter.
- When melted, add carrots, onion, ginger, garlic, salt, and pepper; saute 2 minutes.
- Add curry paste and saute 1 minute.
- Add squash, potato, coconut milk, chicken broth, and fish sauce; stir.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 5 minutes.
- When cooking is complete, use a quick release.
- Ladle about half of the mixture into a high speed blender and blend until completely smooth. Stir back into the pot.
- Stir in spinach and allow it to wilt; about 2 minutes.
- To serve, put a scoop of rice on one side of a bowl. Ladle squash curry into the bowl, next to the rice. Garnish with peanuts, cilantro, a squeeze of lime juice, and pomegranate seeds (see note).
Nutrition Facts : Calories 272 calories, Sugar 4.6 g, Sodium 931.6 mg, Fat 20.2 g, SaturatedFat 16.7 g, TransFat 0 g, Carbohydrate 22.8 g, Fiber 3.8 g, Protein 4.3 g, Cholesterol 11 mg
PRESSURE-COOKER THAI RED CURRY
Cooked in an Instant Pot or pressure cooker in under an hour, butternut squash takes on a velvety texture and mellow sweetness that blend well with the ingredients of a Thai curry. This recipe appears in our cookbook "Martha Stewart's Pressure Cooker" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Heat oil in a 6-to-8-quart stovetop pressure cooker over medium-high, or in an electric pressure cooker set to saute. Add shallots, garlic, and mushrooms and cook, stirring, until shallots are golden, 6 to 8 minutes. Add curry paste and fish sauce and cook, stirring, until fragrant, about 1 minute. Add squash, coconut milk, 1 1/2 cups water, and 1/2 teaspoon each salt and pepper.
- Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook 12 minutes. Remove from heat and quickly release pressure, then remove lid.Electric: Secure lid. Manually set cooker to 15 minutes and let it come to pressure. Once time is complete, turn off and quickly release pressure, then remove lid.
- Stir in noodles and let stand until tender, about 5 minutes. Add lime juice; stir to combine. Transfer curry to bowls, top with peanuts and cilantro, and serve.
PRESSURE COOKER THAI SQUASH CURRY
Add an easy Thai squash curry recipe to your cooking repertoire from My Food and Family. You can cook up our tasty Pressure Cooker Thai Squash Curry ahead of time and serve it over white or brown rice.
Provided by My Food and Family
Categories Home
Time 50m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Cook rice as directed on package, omitting salt.
- Meanwhile, heat dressing in electric pressure cooker using SAUTÉ setting. Add peppers, onions, garlic and ginger; cook and stir 4 min. Add all remaining ingredients except cream cheese; mix well. Close and lock lid. Turn Pressure Release Valve to Sealing position. Cook 6 min. using HIGH PRESSURE COOK setting.
- Use Natural Pressure Release for 10 min., then do a Quick Pressure Release to vent any remaining pressure. Slowly remove lid. Add cream cheese; stir until melted. Serve over rice.
Nutrition Facts : Calories 240, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 5 g
PRESSURE COOKER THAI GREEN CHICKEN CURRY WITH EGGPLANT & KABOCHA SQUASH RECIPE - (4.3/5)
Provided by á-45363
Number Of Ingredients 19
Steps:
- Heat oil in a pressure cooker over medium-high heat ("sear" setting on an electric pressure cooker) until shimmering. Add garlic, chilies, ginger, coriander, and cumin and cook, stirring, until aromatic, about 1 minute. Add curry paste and cook, stirring, until paste has darkened slightly, about 3 minutes. Stir in coconut milk, bring to a simmer, and cook for 1 minute. Season chicken pieces with salt. Add half the squash and eggplant and season with salt. Add chicken and top with the remaining squash and eggplant. Season with salt. Seal pressure cooker and cook on high pressure for 20 minutes. Release pressure, remove lid, and stir in fish sauce, spinach, and 1/4 cup each of the cilantro and Thai basil. Season with salt and pepper. Ladle the stew into serving bowls and scatter remaining cilantro and basil on top. Serve with rice and lime wedges.
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