Step 1

In a mixing bowl, combine coconut milk, peanut butter and Thai red curry paste. Whisk well. Keep it aside.

Step 3

INSTANT POT INSTRUCTIONS :

Step 5

Turn the InstantPot on Sauté mode. Once it displays hot, Spray some oil mist. Add the bay leaf, ginger and garlic and cut green onions. Sauté for a minute till you sense the fragrant aroma.

Step 7

Add the cut pumpkin. Sprinkle the turmeric powder and salt. Stir in earlier whisked mixture of coconut milk, red curry paste and peanut butter. Give it a good stir so everything mixes well.Cancel Sauté.

Step 9

Close the InstantPot lid. Set the valve at SEALING. Choose Manual or pressure cook setting for 3 minutes. And let it do the cooking.

Step 11

After the pressure cooker beeps when it's done cooking, wait on Keep Warm Timer for 5-7 minutes and then release the leftover pressure. Carefully open the lid.

Step 13

Add lemon juice. Give the good stir so everything mixes well together. Adjust salt and pepper if needed. Garnish with chopped cilantro leaves and serve warm.Spoon the curry in the serving bowl and Devour!!

Step 15

STOVE TOP DIRECTIONS :

Step 17

Heat the Dutch oven on Medium high heat. Lightly spray the cooking oil, add bay leaf, minced ginger and garlic and green onions. Sauté for a minute till you sense the fragrant aroma.

Step 19

Add the cut pumpkin. Sprinkle the turmeric powder and salt. Stir in earlier whisked mixture of coconut milk, red curry paste and peanut butter. Give it a good stir so everything mixes well.

Step 21

Cover the pan. Lower the heat to medium low. And let the curry cook for 10-15 minutes. Check intermittently to make sure there is enough water to prevent burns at the bottom.

Step 23

Curry is cooked when the pumpkin pieces are fork tender. Turn off the heat. Add in lemon juice. Give the mixture a good stir so everything mixes well together.

Step 25

Adjust salt and pepper if needed. Garnish with chopped cilantro leaves.Spoon the curry in the serving bowl and Devour!!