Penang Beef Curry - Pressure cooker style

Since buying my pressure cooker 2 months ago I have become a convert. Pressure-cooking cuts down time and provides you with an extremely tender end product. Although coconut cream would usually be used for this curry I have opted for the healthier coconut milk option.

Ingredients:

2 tablespoons coconut oil (can be replaced with olive oil)

1kg diced beef blade or gravy beef

400ml can coconut milk

3 tablespoons red curry paste (I use May Ploy)

2 tablespoons palm sugar

2 tablespoons fish sauce

1/3 cup roasted peanuts, finely chopped

8 kaffir lime leaves, finely sliced

1 cup basil leaves (preferably Thai basil) 

1 chilli, de-seeded and sliced

Boiled rice to serve. 

Heat 1 tablespoon of coconut oil over medium heat in the pressure cooker (using it without the lid). Once hot cook 1/2 of the beef until browned. Once browned remove beef from the pan with a slotted spoon and set aside on a plate. Repeat with the remaining coconut oil and beef. Set aside browned meat on a plate.

Heat the curry paste in the coconut oil remaining at the bottom of the pressure cooker for 1 minute, or until fragrant. Add the coconut milk to the pan and cook stirring for 4 minutes. Add the beef, kaffir lime leaves and half the peanuts.  Stir to combine and cook for 2 minutes. 

Take the pressure cooker off the heat and attach the lid following your manufacturer's instructions. Return to low heat and heat until the pressurized (your pressure cooker will have an indicator for this, mine has a small red button that pops up). Once pressurized set the timer for 45 minutes. Allow mixture to cook adjusting temperature as needed to maintain proper pressure.

After 45 minutes turn off the heat and let the steam release naturally (do not use the quick release). Once all the steam has left the pressure cooker remove the lid with caution and set aside. When you open it the oil will have separated from the curry, so give it a stir. Put the pan back on medium heat and cook until the sauce has thickened slightly. Add the fish sauce and palm sugar. Stir in the chilli and basil. Remove from the heat as soon as the basil has wilted. Transfer to a serving bowl and garnish with remaining peanuts. Serve with rice.