red curry via pressure cooker
Red Curry (pressure cooker recipe)
1 can red curry paste
1 can coconut milk
1 can fried gluten
1 sweet yellow onion
3 thai chili peppers
vegetables as available:
+ mushrooms (erengi and canned enoki mushrooms pictured here)
slice onion and simmer all canned ingredients in the open pressure cooker for about five minutes.
chop all vegetables and add to pot. lock pressure cooker lid in place and bring to full pressure.
cook at high pressure for four minutes, use rapid release by running cold water over the pressure cooker pot after four minutes.
serve over buckwheat noodles or spaghetti squash (pictured), or over rice, bulgur, couscous, etc.