My husband and I love Thai food, but going out on weeknights can be challenging with busy schedules. I wanted to create a Thai-inspired dinner we could also enjoy for lunch the next day. This was the mouthwatering result. Try it with chicken or pork, too.
—Ashley Lecker, Green Bay, WI
Prep: 30 min. • Cook: 40 min. + releasing • Makes: 10 servings
1 boneless beef chuck roast (3 lbs.), halved
1 tsp. salt
1 tsp. pepper
2 Tbsp. canola oil
1 large sweet red pepper, sliced
1 can (13.66 oz.) coconut milk
3/4 cup beef stock
1/2 cup creamy peanut butter
1/4 cup red curry paste
2 Tbsp. soy sauce
2 Tbsp. honey
2 tsp. minced fresh gingerroot
1/2 lb. fresh sugar snap peas, trimmed
1/4 cup minced fresh cilantro
Hot cooked brown or white rice
Optional toppings: thinly sliced green onions, chopped unsalted peanuts, hot sauce and lime wedges
1. Sprinkle beef with salt and pepper. Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat. Add oil; add one roast half. Brown on all sides, about 5 minutes. Remove; repeat with remaining beef.
2. Return beef to pressure cooker; add red pepper. In a bowl, whisk coconut milk with next six ingredients; pour over meat. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 35 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Add sugar snap peas; return to full pressure, and cook 5 minutes. Naturally release pressure for 10 minutes, then quick-release any remaining pressure.
3. Remove beef; cool slightly. Skim fat from cooking juices. Shred beef with two forks. Stir in cilantro. Serve with rice and toppings of your choice.
FREEZE OPTION: Place cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary.
1 CUP: 421 cal., 28g fat (14g sat. fat), 88mg chol., 731mg sod., 12g carb. (7g sugars, 2g fiber), 32g pro.
TEST KITCHEN TIP
Red curry paste, a combination of Asian spices such as lemongrass and lime leaves, is an easy way to punch up the flavor of most dishes. Look for it in the ethnic aisle of your grocery store.