Beef Curry
- 15m Prep Time
- 45m Cook Time
- 1h 0mReady In
A rich and aromatic Thai red curry made with tender beef chuck, coconut milk, and red curry paste, cooked in an Instant Pot. Served over rice with fresh cilantro and lime.
Ingredients
- 29.6 ml canola oil divided
- 1 red onion sliced ¼ inch thick
- 1 large red bell pepper quartered lengthwise, then sliced crosswise
- Kosher salt and pepper
- 454 g beef chuck roast well trimmed and cut into 3-inch pieces
- 1 can coconut milk well shaken
- 44.4 ml Thai red curry paste
- Cooked rice
- lime wedges
- fresh cilantro
- sliced red chile
Nutrition (per serving, estimated)
Estimated based off 8 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 23.8 mg
- Iron: 1.48 mg
- Magnesium: 29 mg
- Phosphorus: 76.8 mg
- Potassium: 233 mg
- Zinc: 0.78 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- Kosher salt and pepper
- 44.4 ml Thai red curry paste
- Cooked rice
- lime wedges
- fresh cilantro
- sliced red chile
Prepare
- 29.6 ml canola oil, divided
- 1 red onion, sliced ¼ inch thick
- 1 large red bell pepper, quartered lengthwise, then sliced crosswise
- 454 g beef chuck roast, well trimmed and cut into 3-inch pieces
- 1 can coconut milk, well shaken
Let's Cook
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Step 1.
Press the Sauté function on the Instant Pot and heat 1 tablespoon of canola oil. Add the sliced red onion and red bell pepper, season with ¼ teaspoon each of salt and pepper, and sauté, stirring occasionally, until just tender, about 5 minutes. Transfer the cooked vegetables to a bowl and set aside.
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Step 2.
Add the remaining 1 tablespoon of canola oil to the pot. Season the beef chuck pieces with ¼ teaspoon each of salt and pepper, then add them to the pot in a single layer. Cook, turning occasionally, until browned on all sides, about 5 minutes total.
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Step 3.
In a small bowl, whisk together the coconut milk and Thai red curry paste until smooth. Pour the mixture into the pot and scrape up any browned bits from the bottom with a wooden spoon. Cancel the Sauté function. Close and lock the lid, set the valve to sealing, and cook on high pressure for 35 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure by turning the valve to venting.
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Step 4.
While the curry is cooking, prepare the rice according to package directions and set aside. After releasing the pressure, open the lid and use two forks to break the beef into bite-sized pieces. Return the reserved onion and bell pepper to the pot and toss everything together. Serve the curry over rice with lime wedges, and top with fresh cilantro and sliced red chile if desired.