Earlier this year I spent a few days with my parents on the South Coast of NSW. While I was there, I was introduced to the wonderful world of pressure cooking; they had recently bought one for themselves.
Naturally, it didn’t take long until I was the proud owner of a stovetop pressure cooker. The stovetop cooker appealed to me because I can also use it as a giant stock pot, start a pressure cooked meal by sauteing some spices or ingredients, or reduce a pressure cooked sauce after cooking if I have too much liquid leftover.
Since the purchase, I have been using my pressure cooker two to three times a week. It makes for easier and quicker meals and accentuates the flavour. In fact meals that can take over an hour by conventional means can be ready in 15 to 20 minutes. With my work schedule it has certainly made my life easier and provided more ‘me’ time…highly recommended for stews, curries and soups.
Pressure cooker Thai red curry
1 tin Maesri panang curry paste
400ml coconut milk
100g firm tofu, cubed
1/2-1 cup vegetable stock
2 large kaffir lime leaves, finely sliced
2 carrots, sliced diagonally
1 red onion, chopped
1 bunch broccolini, ends trimmed
150g green beans, ends trimmed
2 tbsp + 1 tbsp vegan fish sauce, divided
1 tbsp + 1 tbsp coconut sugar, divided
Juice of 2 limes, divided
Add all ingredients into your pressure cooker excluding the 1 tbsp vegan fish sauce, 1 tbsp coconut sugar and juice of one lime. Stir to combine.
Turn on the heat and bring to pressure. Once at pressure, turn down the heat slightly and set a timer for one minute. After one minute, remove pot from the heat and release the pressure.
Add remaining 1 tbsp vegan fish sauce, 1 tbsp coconut sugar and juice of one lime. Stir through and adjust to taste. Then, serve with rice.