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Orange Beef “Fried Rice” Casserole
Thai Seafood Curry
| By : |
Thai curry is a spicy hodgepodge, made with coconut milk and lots of fresh vegetables, best served over short-grain white rice or white or brown rice noodles. One warning: the fish or shellfish will get done at varying times, a little difficult to note exactly in a road map recipe. If you see that the fish bits are done but the shrimp aren’t quite pink yet, turn off the SAUTE function and set the lid askew over the pot for a couple of minutes so that the shrimp (in this case) cook in the residual heat. As a general rule, avoid oily fish (like salmon or trout) or thing, white –fleshed fish fillets (like sole, tilapia, or fluke).
| Prep Time | 10 minutes |
| Cook Time | 16 minutes |
| Servings |
4-6 servings
|
Ingredients
- 2 tbsp oil Choose from peanut oil, coconut oil, or any neutral-flavored oil you like: vegetable, corn, safflower, canola, avocado, or grape seed.
- 1 1/2 cups chopped allium aromatics
- 1/4 cup peeled fresh ginger minced
- 2 tbsp wet curry paste Choose from red, green, or yellow Thai curry paste, or even massaman or Penang curry paste.
- 14 ounces diced tomatoes
1 can - 1 cup regular or low-fat coconut milk
- 1 1/2 tbsp fresh lime juice
- 1 1/2 tbsp light brown sugar
- 1 1/2 tbsp fish sauce
- 1 1/2 lbs fish or shellfish Choose from peeled and deveined medium shrimp (about
30 per pound), sea scallops, skinless swordfish fillets cut into2-inch cubes, monkfish fillets cut into2-inch pieces, skinless cod fillets cut into2-inch pieces, skinless hake fillets cut into2-inch pieces, or skinless halibut fillets cut into1-inch pieces - 1 lb chopped quick-cooking vegetables Choose
1 or 2 from trimmed green or wax or other long beans, zucchini, yellow summer squash, stemmed and seeded bell peppers, cored napa cabbage, Chinese water spinach, cauliflower florets, broccoli florets, and/or sugar snap peas.
Ingredients
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Instructions
- Press Saute, set time for 10 minutes.
- Warm the oil in the quart cooker for a minute or two. Add the allium aromatics and cook, stirring often, until softened, 2 to 4 minutes. Add the ginger and cook until aromatic, just a few seconds.
- Stir in the wet curry paste until everything is well coated; then add the tomatoes, coconut milk, lime juice, brown sugar, and fish sauce. Stir until the brown sugar has dissolved, then turn off the SAUTE function and lock the lid onto the pot.
- Optional 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 5 minutes with the Keep Warm setting off. - Optional 2 All Pressure Cookers
Press Meat/Stew or Pressure cook (Manual) on High pressure for 7 minutes with the Keep Warm setting off. - Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the pot.
- Press Saute, set time for 5 minutes.
- Bring the sauce to a full simmer. Stir in the fish or shellfish and the quick-cooking vegetables. Continue cooking, stirring gently, until the shellfish or fish is cooked through, 3 to 5 minutes. Turn off the SAUTE function, remove the hot insert from the machine, and serve warm.
Recipe Notes
Beyond
• You must halve the recipe for a 3-quart cooker.
• For a hotter chile, add 2 to 5 small, hot, red or green chiles (like Thai hots), stemmed and split.
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This dinner was delicious! My husband and I loved it and gave it a five star rating. I served it with white basmati rice and the veggies I used were red peppers, carrots coleslaw shiitake mushrooms green onions
We used zucchini, yellow peppers, coleslaw cabbage, haricots vert, and chunks of cod. Cooked the veggies in the sauce for 2 minutes at high pressure, before releasing the pressure and adding the cod Used a whole tin of coconut milk rather than 1 cup. I added the juice of 2 limes and a handful of chopped cilantro at the *end* of cooking. Some lemongrass would be a very good addition to the sauce.