Instant Pot Red Curry Macaroni and Cheese
1 pound elbow macaroni
4 cups water
1 tbsp Kosher salt
One 12-ounce can evaporated milk
3 tablespoons unsalted butter
2-3 Tbsp Thai Red Curry Paste
3 cups shredded mild or medium Cheddar
Special equipment: an Instant Pot® multi-cooker
- Combine the macaroni, water and salt in an Instant Pot®
Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure-cook on high for 4 minutes.
- When the pressure-cook cycle is complete do a quick release following the manufacturer’s guide. Unlock and remove the lid and switch to low saute setting.
- Stir in the evaporated milk, butter, curry paste and 1/4 cup water. Then add the Cheddar, a little at time, while constantly stirring gently, until the cheese is completely melted. If it’s a little too saucy, set cover on top, shut off Instant Pot and let sit 5-10 minutes. It will thicken as it stands. Serve hot.
Coconut Curry Tomato Soup
Once you have your red curry paste made this soup can be whipped together in no time for a convenient lunch to bring to work. Just pack into ball jars and reheat in the microwave. Most of the ingredients are pantry items.
TIME 20 minutes
YIELD 8 cups
1 tablespoon olive oil
1/2 cup minced onion
1 tablespoon Red Curry Paste
1-28 oz can crushed tomatoes (If you only have whole tomatoes, you can pulverize them in a blender or NutriBullet)
1-13.5 oz can Coconut Milk, Regular or Lite
1-15 oz can straw mushrooms
1/2 lb uncooked shrimp (peeled and deveined) or 1/2 lb firm tofu (drained and cubed)
2 tablespoons brown sugar
2 tablespoons fresh lime juice
2 tablespoons fresh basil
Optional: For those who like less heat, start with 2 teaspoons Red Curry Paste.
In a medium-sized non-aluminum sauce pan, heat oil, onion and Red Curry Paste. Cook over a medium heat until onions are soft and curry is dissolved and fragrant.
Add tomatoes, Coconut Milk and mushrooms. Bring to a boil and turn heat down to a simmer. Simmer 5 minutes.
Add shrimp or tofu, sugar, lime juice and basil. Cook, stirring occasionally, until shrimp is just tender, or tofu is heated through.
Thai Beef Curry
This curry is super simple, fast and extra delicious.
1 1/4 lbs beef sirloin, thinly sliced
1/2 teaspoon salt
2 tablespoons oil
1 medium onion, thinly sliced
1 red bell pepper, thinly sliced
1 1/2 tablespoons Red Curry Paste
1-13.5 oz can Coconut Milk, divided
1 tablespoon brown sugar
1 tablespoon lime juice
2 teaspoons Fish Sauce
1 cup sugar snap peas, pea pods
1/2 cup chopped Thai or Italian basil and scallion for garnish
Serve over Jasmine Rice.
Sprinkle beef with salt and set aside.
Heat oil on high in large skillet. Add onion and red pepper. Cook until tender-crisp and tinged with brown.
Push vegetables aside and add Red Curry Paste and 1/2 can Coconut Milk. Stir until curry is dissolved.
Add remaining coconut milk, brown sugar, lime juice and fish sauce. Bring to a boil and cook 2 minutes. Add sugar snap peas and beef. Stirring, cook until beef is rare to medium rare.
Remove from heat and stir in basil.
Serve over Jasmine Rice.
I hope you enjoy these recipes. Try cooking on Sunday for the week and take your family on an exotic vacation right in your own home! Please let me know if you have any requests or just say “Hi!” Thanks! Jeanette