beef curry

Fragrant and Flavorful Instant Pot Thai Massaman Curry with Beef has creamy coconut, tender beef, potatoes and&nbsp;crunchy peanuts that combine to make this a highly satisfying dish&nbsp;that can be put together quickly for a delicious weeknight meal.

Thai Instant Pot Massaman Curry with Beef

Thai massaman curry paste

coconut milk

lb beef stew meat (1-inch cubes)

water

tamarind paste

Tbsp fish sauce (or

Tbsp brown sugar (or palm sugar, to taste)

potatoes (1-inch cubes *)

onion (1-inch cubes)

peanuts

Stir together massaman curry paste and 1/2 can of coconut milk and cook in Saute mode until mixture is bubbly, about two minutes.

Press Cancel to turn off Instant Pot.  Stir in beef, remaining coconut milk, water, tamarind paste, fish sauce, and brown sugar.

Close Instant Pot and pressure cook on High Pressure for 15 minutes.

Do a quick release of pressure (You can also choose to do a natural release).  [Read More: The Different Pressure Release Methods].

Open Instant Pot and stir in potatoes, onions, and peanuts.

Close Instant Pot and pressure cook on high pressure for 5 minutes.

Do a quick release of pressure.

Open the Instant Pot and carefully stir Instant Pot Massaman Curry.

Taste, and adjust seasonings as needed.

Transfer Instant Pot Beef Massaman Curry to a serving dish. Serve with Instant Pot Jasmine Rice..

https://embed.mediavine.com/videos/itcjk1twa63pmqploytr

Fragrant and Flavorful Thai Instant Pot Massaman Curry with Beef recipe has creamy coconut, tender beef, potatoes and crunchy peanuts that combine to make this a highly satisfying, authentic-tasting recipe that can be put together quickly for a delicious weeknight meal.  You can also substitute chicken for the beef.

Instant Pot Thai Massaman Curry

Beef rendang with Thai herb salad and sticky rice

lemongrass stalks, roughly chopped

coriander seeds

cumin seeds

turmeric powder

coconut cream

1½ large onions, sliced

garlic cloves, chopped

red chillies, seeds removed, chopped

ginger,

bay leaf

grams/1lb 10 ounces boneless beef shin, cut into 2.5cm/1in cubes

250 milliliters/8¾fl oz strong veal

110 grams/4 ounces Chinese cabbage, shredded

lime leaves,

red chillies, seeds removed,

grams/1 ounces pea shoots

mizuna leaves

mint leaves

spring onion, sliced diagonally

green beans,

coriander leaves

Thai basil leaves (or normal basil leaves)

bean sprouts

lime, juice only

sunflower oil

tsp fish sauce

red chilli, finely diced

garlic clove,

Thai jasmine rice

Thai sticky rice

salt

With succulent meat cooked in aromatic spices, this Indian style beef curry is the perfect side dish for ushering in the cooler weather.

Indian Beef Curry

tbsp oil

mustard seeds

bay leaves

cinnamon

onions

tsp ground turmeric (turmeric powder)

tsp ground coriander (coriander powder)

tsp garam masala

tsp red chili powder

Water

Salt

coriander (cilantro) leaves

onion

1” fresh ginger, chopped

tbsp ground coriander (coriander powder)

tbsp garam masala

coconut slices (optional)

To cook beef over stove top, place diced...

To cook beef over stove top, place diced beef, onions, garlic, ginger, ground turmeric, ground coriander, garam masala and red chili powder in a large frying pan. Season with salt. Cover with water. Cook for 1 hour or until beef is tender

(To cook in a pressure cooker, place diced...

(To cook in a pressure cooker, place diced beef, sliced onions, garlic, ginger, ground turmeric, ground coriander, garam masala, red chili powder and coconut slices (if using) in a pressure cooker. Season with salt. Stir to combine. Cook, covered, until 5-6 whistles. Remove from heat. Release pressure. Set aside.)

Heat oil in a large frying pan over...

Heat oil in a large frying pan over medium-high heat. Add mustard seeds and allow to splutter. Add bay leaves and cinnamon stick. Sauté, stirring constantly, for few seconds. Add onions. Sauté, stirring occasionally, for 3-4 minutes or until browned.

Add ground turmeric, ground coriander, garam masala and...

Add ground turmeric, ground coriander, garam masala and red chili powder. Sauté, stirring constantly, for a minute. Season with salt. Add water to make thick sauce. Bring to boil. Simmer 2-3 minutes.

Add cooked beef. Stir to combine. Add chopped...

Add cooked beef. Stir to combine. Add chopped coriander (cilantro) leaves. Simmer 5-6 minutes.

Garnish with more coriander (cilantro) leaves if you...

Garnish with more coriander (cilantro) leaves if you like.

https://www.youtube.com/watch?v=2RdVtLFpsLc

Get the full recipe: https://nishkitchen.com/cheese-naan-cheese-stuffed-flatbread-video/

Indian style flatbreads stuffed with cheese

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Cheese Naan

Super Easy to Make Classic Instant Pot HK Beef Curry (Chinese: 港式咖喱牛腩) with simple ingredients. Creamy Hearty Beef Stew with tender beef in addictively delicious curry. The satisfying deep layers of flavors &amp; luring aromas will have your guests beg for more!

Instant Pot HK Beef Curry

(914 grams) beef finger meat (Chinese: 牛坑腩)

(450 grams) large potato (,

⅔ cup (188 milliliters) unsalted chicken stock stock

(64 milliliters) coconut milk

(30 milliliters) chu hou sauce (Chinese: 柱侯醬)

curry powder

(20 grams) garlic cloves (, crushed)

½ (20 grams) shallot (, chopped)

(15 milliliters) fish sauce

white sugar

(22.5 grams) cornstarch

(45 milliliters) cold water

Brown Beef Finger Meat: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins). Ensure Instant Pot is as hot as it can be. Pat dry Beef Finger Meat. Drizzle 1 tbsp Peanut Oil or Olive Oil in inner pot. Then, brown 2 sides of the Beef Finger Meat in Instant Pot for 3 minutes per side. Set aside the beef in a large container.*Tip: You may have to brown in 2 separate batches.

Saute Garlic &amp; Shallot: Saute 3 Bay Leaves, crushed Garlic Cloves, and chopped Shallot in Instant Pot until fragrant (~2 mins). While the Garlic and Shallot are being sauteed, quickly cut the browned Beef Finger Meat into large stew size pieces on a chopping board.

Deglaze Instant Pot: Add browned Beef Finger Meat pieces (with the meat juice), 3 tbsp (15g) Curry Powder, 1 tbsp (15ml) Fish Sauce, 2 tbsp (30ml) Chu Hou Sauce in Instant Pot. Stir and saute for another minute. Pour in ⅔ cup (188ml) unsalted chicken stock or high-quality beef stock, then completely deglaze the bottom of the pot with a wooden spoon.*Pro Tip: Different Curry Powder vary in taste, aroma, quality. Please taste &amp; adjust accordingly!!

Pressure Cook HK Beef Curry: Add in Potato chunks, then give it a quick mix. Make sure all the beef are partially submerged in the curry mixture. You can layer the potatoes on top. Pressure Cook at High Pressure for 25 minutes, then 15 minutes Natural Release.

Adjust &amp; Thicken Curry Sauce: Set aside the beef and half of the potato chunks. Bring the curry sauce mixture to a simmer with the "Saute" button. Add in ¼ cup (64ml) Coconut Milk, then break up the potato chunks to thicken the curry sauce. To thicken the sauce further, mix cornstarch with water in a mixing bowl, then mix it in one third at a time until desired thickness. Taste and adjust seasoning with salt, sugar, and chili powder or chili oil accordingly.*Pro Tip: If the curry sauce is too salty, adjust seasoning with more Coconut Milk.*Reference Note: our Curry Powder tastes quite bitter, so we added 2 tsp white sugar to balance it. We also added 2 pinches of salt at the end to open up the flavor, plus a dash of chili oil for a hint of spiciness.

Serve: Place the set-aside beef + potato chunks back into the curry sauce, then give it a quick mix. Serve this delicious classic HK Beef Curry with rice. Enjoy!~ :)

Easy recipe that relies on store-bought curry powder and garam masala

Beef Curry |Beef Curry Instant Pot Recipe

Beef Stew Meat

Onion

Tomatoes

Garlic

Cilantro (chopped)

Cumin

Coriander

Garam Masala

Cayenne Pepper

Kosher Salt

Place onion, tomatoes, garlic, and cilantro in a blender jar. Put the tomatoes at the bottom so that they will liquefy first and you won't have to add water.

Puree until all the vegetables have turned to a smooth mush.

Add the various spice powders in and whirl it around a bit more.

Place the beef into a Instant Pot and pour the veggies on top.

Cook under pressure for 20-30minutes depending on the type of beef you've used. Confession: I used beef chuck short ribs because I wanted to be able to give my doggie the bones. Okay great idea, messy execution. The bones came right off the meat, but then I had to fish them out of the gravy with tongs, then I had to cut off the cartilage, oy veh! Get boneless meat, or prepare for a bit of a mess.

Okay that's it! Serve over rice or cauli-rice if you're watching carbs. Amazing, authentic tasting curry with no slaving over a hot stove to brown the onions and tomatoes and what not. Yummy!

Thai Beef Curry is a simple to make and absolutely delicious Thai curry recipe. The beef is simmered in a flavorful coconut curry broth until super tender. We add butternut squash which thickens the curry and adds the perfect sweetness. You'll love it! 

Thai Beef Curry

lbs stewing beef, cut into bite-sized pieces

EACH: salt and pepper

cooking oil (see notes)

onion,

ginger

garlic cloves,

beef stock (try making your own!)

red Thai curry paste

fish sauce

butternut squash, chopped into 1-inch pieces (see notes)

lime

Sea salt,

To serve: minced Thai basil or cilantro

Dry the beef with paper towels then season it with salt and pepper.

Heat the oil in a large pot over medium-high heat. Working in batches, brown the beef on all sides. Remove the beef from the pot.

Add the onion, ginger, and garlic and cook until they are soft, about 5 minutes. Add the beef stock, curry paste, and fish sauce and scrape off the dark bits (the fond) from the bottom of the pot.

Add the beef to the pot and bring it to a boil. Reduce the heat, cover the pot, and simmer gently for 1 hour.

Add the squash to the pot and continue to cook for 20 minutes, or until the squash is tender. Add the coconut milk and lime juice and season to taste with salt. Serve with Thai basil or cilantro on top.

Oh this was good! Easy to make too. Added it to my recipe list so I can make it again.

followed recipe to a T.  3 adults, all agreed it was a very tasty meal and one that i'll be making again  One side note; recipe calls for ginger, however instructions makes no note of what to do with it.  I added it with the garlic and onion

https://content.jwplatform.com/videos/Bf6o2O97.mp4

Thai Beef Curry is a simple to make and absolutely delicious Thai curry recipe. The beef is simmered in a flavorful coconut curry broth until super tender. We add butternut squash which thickens the curry and adds the perfect sweetness.

Thai Beef Curry 

Hong Kong style beef curry has a concentrated strong curry flavor mellowed by coconut milk and a long simmering time. The best beef curry uses a fatty cut of beef chuck with a some tendon or gristle producing the perfect texture.

Beef Curry, A Hong Kong Style Recipe

beef

oil ((plus 1 tablespoon, divided))

garlic ((minced))

shallots ((finely chopped))

lemongrass

turmeric

chicken broth ((or water))

sugar

tomato paste

potatoes

carrots ((cut into large chunks))

coconut milk ((355 ml))

salt ((or

First, blanch the beef to get rid of any impurities. Boil a pot of water, add the chunks of beef, and bring to a boil again. Drain immediately and set aside.

Heat 1/4 cup of oil in a heavy-bottomed pot over medium low heat. Add the garlic, shallots, lemongrass, and bay leaves to infuse the oil. Cook for a few minutes. Then turn the heat down to the lowest setting and add the curry powder and turmeric. Stir until well-combined. If need be, add a little bit more oil so the curry powder doesn’t stick to the bottom of the pan. Take care not to burn the spices!

After a minute, add in the beef, chicken broth, sugar and tomato paste. Turn up the heat and bring the mixture to a boil. Once boiling, give the mixture a stir, turn the heat back down to medium, and cover. Let the curry simmer (covered) for 60-75 minutes. Check on the curry occasionally to stir and make sure your curry isn't burning.

While the curry is simmering, prepare the onions, potatoes, and carrots. Next, heat a tablespoon of oil in your wok over medium heat. Cook the onions until transparent (about 2 minutes). Transfer to a separate dish and set aside.

After the beef is done simmering, it’s time to add the coconut milk, potatoes, and carrots. Turn up the heat, mix everything well, and bring to a boil. Once boiling, turn the heat down again to medium low, cover, and simmer for another 20 minutes.

By now, the potatoes, carrots, and beef should be tender. Add the onions and salt to taste. If need be, turn up the heat and reduce the liquid a bit to thicken the sauce. The sauce should be thick, but there should still be plenty left to pour over your rice. This one gets better after sitting in the refrigerator overnight, so don't be afraid to make a big batch!

Recipe video above. Vindaloo is a traditional Indian curry that&#39;s not for the faint hearted! Big, bold curry flavours. Deep, vibrant red colour. Chunks of beef slow cooked to fall apart perfection. And yep, it&#39;s spicy! For serious curry lovers, it&#39;s hard to top this. As with all curries, use fresh spices for the best results (yes, spices fade in flavour over time). And no, unfortunately this won&#39;t work in a slow cooker, pressure cooker or instant pot (Note 7).Serve with naan for mopping and yogurt for cooling. IMPORTANT: Read Spiciness note below.

Vindaloo

tsp salt

tbsp Kashmiri chilli powder ((this is the spiciness, Note 2))

tsp cumin seeds

cloves

cardamom pods ((green))

cinnamon powder

tsp black peppercorns

garlic ((yes, 10!))

brown sugar

tsp fenugreek seeds ((Note 3))

tbsp white vinegar

/ 3 tbsp ghee

onion (, finely chopped (brown, yellow, white))

tsp ginger (, finely grated)

garlic (, finely minced)

tsp black mustard seeds ((Note 5))

curry leaves (, fresh (Note 6))

beef stock

Salt beef: Toss beef in salt.

Curry Paste: Place Curry Paste ingredients in a Nutribullet or small food processor with 1 cup of the water. Blitz until smooth. Pour over beef. Pour remaining 1 cup water into Nutribullet, shake (to clean out remaining curry paste), then pour/scrape over beef.

Marinate beef: Mix beef in curry paste, cover, then marinate 2 hours. (Note: marinade is fairly thin - the water cooks down during slow cooking.)

Preheat oven to 190°C/375°F (170°C fan).

Curry sauce: Melt ghee over medium high. Cook onion, ginger and garlic until they become translucent - about 3 minutes.

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