Ingredients
4
4 servings
- •2 teaspoons vegetable oil
- •2 tablespoons Panang-style red curry paste
- •1 pound beef top sirloin, thinly sliced
- •0.75 cup coconut milk, or as needed
- •1 medium onion, sliced
- •1 green bell pepper, sliced
- •1 red bell pepper, sliced
- •1 tablespoon peanut butter
- •1 tablespoon coconut sugar
- •0.5 tablespoon fish sauce
- •0.33333334326744 cup finely chopped Thai basil
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add oil and curry paste to the hot pot; cook and stir for 1 minute. Add sirloin strips and saute for 2 to 3 minutes. Mix in coconut milk. Cancel Saute mode. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.
- Unlock and remove the lid. Select Saute function. Mix in onion, bell peppers, peanut butter, coconut sugar, and fish sauce. Simmer until flavors are well combined, about 5 minutes. Taste and add more coconut milk if curry is too spicy. Sprinkle with Thai basil before serving.
Nutritional Facts
Per 4 servings
- Calories: 294
- Carbohydrate: 12g
- Fat: 22g
- Fiber: 2g
- Protein: 26g
- Sugar: 4g
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