Easy Instant Pot Thai Inspired Red Curry Beef
I've never been to Thailand, but I have loved the complex flavors of Thai food since the first time I tried it. The way herbs, spices and tart citrus combine to make every dish so over-the-top delicious has definitely inspired me to recreate recipes that I've enjoyed in restaurants. This Red Curry Beef is one example, but a quick search and you will find more Thai inspired recipes here on Real Food Sanity.
Is Red Curry Beef Authentic Thai
It's been close to two decades since we walked into the original Madame Mam's Thai on the UT campus in Austin. There was a menu, but upon arrival we could smell the red curry beef simmering away in a crockpot up front near the cash register.
It aroma was so amazing, we forgot about our typical order of Pad Thai and Spring Rolls and both ordered the special of the day. This was a game changer and we never forgot it and also never have seen it on another menu. It’s possibly not authentic at all and the chef was just using beef which in Texas is plentiful. Or maybe it was what you would find in a Thai home in the cooler months. Regardless, I eventually figured out the secrets to making it as close as possible to Madame Mam's version.
What's in Red Curry Beef?
Red Curry Beef is more of a stew than other curries. It contains beef, hearty vegetables, red curry paste, lime juice, maple or date syrup and coconut milk. If you’re on a round of Whole30, use coconut aminos instead of either of the syrups since they are naturally sweet.
What Cut of Beef Should Be Used?
I typically use either chuck roast if I'm making it ahead (*see below.) The coconut milk is naturally fatty, so the fat that renders off of chuck can be too much. Plan to make it a day ahead and let it chill completely to remove the fat layer that rises to the top if you do choose to use a chuck roast or other fatty cut.
For quicker cooking, I use sirloin or stew meat. which is what I used when I created this for photos. It came out amazing. The stew meat will be quite tender but not as much fat so chilling it and removing the fat layer won’t be necessary.
That said, like any stew, this will only improve the flavor so if you have the time, try it with a chuck roast at least once.
How to Serve
Most stews are served over something as are most curries. You can serve this curry like a soup, however, without anything extra since it has lots of veggies. To be traditional, serve it over Jasmine rice. If you are doing Paleo, Keto or Whole30, serve it over cauliflower rice.
How to Make Red Curry Beef in Instant Pot
You can absolutely make this in a slow cooker, in the oven or on your stovetop. I just found that using the Instant Pot speeds up the process and I can use frozen beef if I forget to thaw it, so that's how I wrote the recipe.
Step One:
Add beef, broth, onion, green onion, red curry paste, ginger and garlic to bowl of Instant Pot
Step Two:
Set Instant Pot to Meat/Poultry setting for 15 minutes per pound (20 minutes if frozen). When the timer goes off, let it release naturally.
Step Three:
Add coconut milk, lime juice, coconut aminos and Magic Salt and stir to combine.
Step Four:
Add broccoli, carrots, red peppers and green beans. Cover and set Instant Pot to Manual and 2 minutes. Do a quick release and check doneness on the veggies. They should be tender and cooked through.
Step Five:
Serve with Jasmine rice or cauliflower rice. Garnish with green onions.
Other Ways to Cook Besides Instant Pot
To make this in a slow cooker, use completely thawed beef and add everything except sauce ingredients and vegetables to the slow cooker. Set it to high for 4 hours or low for 6 hours. Add the sauce ingredients and vegetables during the last hour. Stir to incorporate everything. Serve over rice and garnish with green onions.
For oven, add everything except sauce ingredients and vegetables to an enameled baking dish or other heavy covered dish. Bake at 350 for 1 1/2 to 2 hours until the beef is completely tender. Add sauce ingredients and vegetables. Bake for an additional 30 minutes or until they are tender. Stir to incorporate everything. Serve over rice and garnish with green onions.
For stovetop, add everything except sauce ingredients and vegetables to an enameled baking dish or heavy soup pot. Bring to a boil, then reduce heat. Simmer over medium low for 1 1/2 to 2 hours until the beef is completely tender. Add sauce ingredients and vegetables. Simmer for an additional 20-30 minutes or until veggies are tender. Stir to incorporate everything. Serve over rice and garnish with green onions.
Instant Pot Thai Inspired Red Curry Beef
Ingredients
- 2 lb stew meat cubes
- 1/2 chopped onion (red or yellow)
- 1 tsp minced ginger
- 1 tsp minced garlic
- 1 cup beef broth
- 1 tbsp red curry paste
- 1 can full fat coconut milk
- Juice of 1/2 lime
- 1/4 cup coconut aminos (1/3 cup if on Whole30)
- 1 tbsp maple or date syrup (omit for Whole30)
- 1 tsp Magic Salt
- 1 cup sliced red bell pepper
- 1 cup julienned carrot strips
- 1 1/2 cups frozen broccoli
- 1 1/2 cups frozen green beans
- Jasmine or Cauliflower Rice for serving
- 1/2 cup thinly sliced green onions
Instructions
- Combine beef, chopped onion, ginger, garlic, broth and red curry paste in the bowl of Instant Pot.
- Set the Instant Pot to Meat/Poultry setting and 15 minutes (25 if frozen).
- When the timer goes off, let it release naturally.
- Stir in coconut milk, lime juice, coconut aminos and magic salt.
- Add all remaining vegetables except green onion. Do not stir in.
- Place lid back on Instant Pot and press Manual button. Set for 2 minutes.
- When timer goes off, do quick release.
- Stir in vegetables and taste sauce. If it needs more sweetness add a little more coconut aminos or maple syrup.
- Serve over rice. Garnish with green onions.