This is a version of a Thai red curry that I do in the pressure cooker. It mimics the way many of the cheaper and up-county Thai restaurants make their red chicken and beef curries. They don't produce individual servings, rather they cook up a big 10 or 20 litre pot in the morning and it sits simmering on the stove all day. By the end of the day the meat is beautifully soft and tender.
It tends also not to be a 'delicate' dish. It is generally characterised by big lumps of meat and potatoes that might be quartered if you are lucky.
I did this version in the pressure cooker which has the advantage of from slicing the first onion to serving can be accomplished in 45 minutes. Plus it is easy to do a large amount which becomes left-overs the next day.
Again the secret to a meal that not only tastes delicious but looks appertising is adding fresh garnish. The more the merrier.
I quite often make this dish to take advantage of specials in the supermarket.
Preparation is quick and simple. I estimate it takes a maximum of 15 minutes to prepare all the ingredients and when you are cooking the curry in the pressure cooker and the rice i the rice cooker it's as simple as 15 minutes prep and coming back 30 minutes later when the meal is done.
The ingredients can be flexible and vegetable wise you can use what you have available. The two standard ingredients that Thais will use is chicken and potato.
For this version I used:
My Step 1 when making a Thai curry is to get the curry paste and vegetables organised and then everything else is fairly simple.
I start with the pressure cooker on saute for about 8 minutes and:
If you are not using a pressure cooker you would basically follow the same sequence and adjust the amount of time taken to accommodate the slower cooking time in a saucepan.
Not that this version of a curry is not cooked in a wok.
Once the curry is cooking prepare the rice.
I find the easiest and most consistant way to cook rice is in the rice cooker.
Rinse the rice 2 or 3 times.
One and a half cups of rice is best cooked in a little over 2 cups of water. It will produce enough rice for about 3 to 4 servings.
You can often overlook the importance of the rice in Thai cooking but boiled rice in Thai is called 'Khao Soo-ay' which literally translated means Rice Beautiful. Likewise curries and the whole range of dishes that are generally eaten with rice are called 'Gup' for short. Which means 'With'.
That may souund a bit obscure but every Thai will know what you are talking about if you are talking 'Gup'. The Gup is short for 'Gup Khao', meaning 'With Rice'.
The final step is to prepare the garnish. A fresh garnish sets off this (and most Thai meals) beautifully. The garnish adds a crispness that is missing if you simply have the curry over rice.
Preparing the garnish for this meal was quite simple:
If you are adding crushed peanuts I generally make them in the microwave:
The final step is putting it all together:
Forty five minutes and you have a fantastic tasting meal at a budget price!
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