When you’ve got a craving, forget take-out – go ahead and make it yourself! This is what I did when I was longing for the rich flavours of Thai Green Curry Beef.
Here I am, so proud – I’m finally following my goal to cook more.
I’m no stranger to the kitchen. In fact, I bake on a daily basis.
But, guys, here’s the thing – I am notorious for ordering food – and so is my husband. After a long day, there’s nothing like having someone serve you a hot meal – or, in this case, bring it to your door.
However, ordering take-out was burning a hole through our wallets. Plus, it took away the fun in cooking together – an activity we loved doing pre-parenthood.
So, as a couple, we decided it was time to ditch the delivery service, and cook more often together. Obviously, we haven’t completely abandoned the idea of ordering from our favourite restaurant, but we do it much less frequently.
Recently, I found myself craving my favourite Thai-inspired dish: Thai Green Beef Curry. Rather than heading over to the local restaurant to fulfill that craving, I researched and developed a recipe of my own.
It was incredibly satisfying to have it come out exactly how I planned. What’s great about cooking is the manipulation aspect when altering flavours, textures, etc., and create a dish exactly to your liking. While most Thai Green Beef Curry recipes tend to have have a strong kick of spice, I‘ve held back on certain ingredients to keep it on the milder side.
Here’s my take on it:
Instant Pot Thai Green Curry Beef
- 2-3 tbsp vegetable oil
- 1 small onion chopped
- 2-3 garlic cloves minced
- 1 lb. stewing beef
- 14 oz. coconut milk
- 3 tbsp green curry paste
- 1/4 cup vegetable broth
- 2 tbsp brown sugar packed
- 1 lime cut in half
- 1 green pepper
- 1 medium-sized zucchini
- coriander for garnishing
- Set Instant Pot to saute function and pour vegetable oil. Give it one minute to heat up.
- Add chopped onion and minced garlic into the pot – stirring and mixing for about 3 minutes.
- Add stewing beef and brown on all sides, this should take about 5-7 minutes.
- Add half of your coconut milk and green curry. Stir until it starts to bubble.
- Add the remainder of your coconut milk as well as your vegetable broth.
- Close the lid of your Instant Pot and set on manual pressure, high, for 15 minutes.
- Once the time is up, set for a 15 minute NPR.
- As you wait for the pressure to release, prep your veggies by cutting your green pepper in strips (be sure to take out the center + seeds) and chop your zucchini.
- Remove the lid from the Instant Pot.
- Set the Instant Pot back to the saute function and add brown sugar, the juice of your lime, sliced green pepper, and chopped zucchini. Let cook for about 5-6 minutes, stirring occasionally.
- Turn off saute function and serve over a bed of rice. Garnish with coriander. Enjoy!
How to Make Thai Green Curry Beef in Your Instant Pot
I shopped at our local Asian market for most of these ingredients. It made me extremely nostalgic going through the aisles, as this is where my mother did the majority of her grocery shopping when I was growing up.
All thanks to mama, I knew exactly what brands to reach for. She came over a day before I was making this dish. When she spotted my coconut milk in the pantry she said, “Oh good. You chose the good brand!” Safe to say, I was extremely proud.
Now, I have a whole jar of green curry in my fridge and I’ve got to figure out what to do with it! Any suggestions? Drop me a line in the comments below and I’ll try my best to feature it here on the blog!
Do you find yourself ordering take-out very often? What do you do to diminish this habit?
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