Instant Pot Red Curry Beef Brisket
Equipment
Ingredients
- 1.5 lbs beef brisket
- 3-4 cloves garlic minced
- 3 slices ginger
- 3 tbsp red curry paste
- 1 potato peeled & chopped
- 2 carrots peeled & chopped
- 3-5 pieces lychee halved (optional)
- 1 small can coconut milk approx. 165mL
- 3-5 pieces rock sugar approx. 15g
- 2 star anises
- 2 tsp soy sauce
- 2 tsp oyster sauce
- 2 tsp corn starch
- Water
Instructions
- Prepare and cut all vegetables. Set them aside.
- Trim any excess fat from the beef brisket, if needed. Blanch the meat in boiling water for 1-2 minutes. Drain the water and cut the brisket into cube-sized chunks.
- In the Instant Pot, press the "sauté" button and add 1 tablespoon of oil. Add ginger, garlic, and red curry paste. Sauté until well combined and aromatic.
- Add the carrots and beef brisket to the pot. Sauté for at least 1 minute.
- Add rock sugar, star anises, and 1 cup of water to the pot.
- Close the lid, turn the steam release handle to "sealing," and set the Instant Pot to cook under high pressure for 25 minutes.
- After 25 minutes, release the steam and add the potatoes and lychee to the pot.
- Close the lid again, set the steam release handle to "sealing," and cook under high pressure for an additional 12 minutes.
- Meanwhile, prepare the sauce by mixing soy sauce, oyster sauce, cornstarch, and 2 tablespoons of water in a small bowl.
- Once the 12 minutes are up, release the steam and switch the Instant Pot to "sauté" mode. Add the prepared sauce and allow the mixture to boil.
- When the sauce starts boiling, pour in the coconut milk and wait for it to reach a boil again.
- The dish is now ready to serve.
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