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red curry via pressure cooker | by sean dreilinger
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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:

+ eggplant

+ mushrooms (erengi and canned enoki mushrooms pictured here)

+ yams

+ daikon

+ broccoli

+ tomato



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.




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Taken on April 15, 2006