Basic Curry - 01

Made this in an InstantPot.



Sauteed the paste on low for about 2-3 minutes. Added the milk, switched to high and brought things to a boil. Added veggies and other ingredients, gave the mix a nice stir, and pressure cooked on low for 5 mins.

Note: Keep the last can out and add it before you pressure cook so that you bring the temperature down. This avoids a BURN on the InstantPot…

Results, Notes, TODO

Veggies were not al dente as I liked. Decent flavor.

  • Use coconut milk with the paste
  • Try to separate out the fats from the coconut oil the next time
    • DO NOT SHAKE THE CAN. Use the separated out cream; it’s rich in fat
    • Good Thai coconut milk will have about 15-20% fats in it. Use this to develop flavors in the curry paste!
    • Fry the fat, add the paste, reduce until it’s about peanut-buttery-ish, then add more milk (and pressure cook the veggies)
  • Try 3 mins on low pressure
  • Maesri or Mae Ploy come highly recommended by folks on the internet
  • Use kaffir leaves
  • Try Tamarind