All you need for this weeknight feast? Peppers, onions, beef, coconut milk, and curry paste. That's it!
canola oil, divided
red onion, sliced 1/4 inch thick
large red pepper, quartered lengthwise, then sliced crosswise
Kosher salt and pepper
2-lb beef chuck roast, well trimmed and cut into 3-inch pieces
14.5-oz can coconut milk, well shaken
Thai red curry paste
Cooked rice, lime wedges, cilantro, and sliced red chile, for serving
- Press Sauté on multicooker and heat 1 tablespoon oil. Add onion and pepper, season with 1/4 teaspoon each salt and pepper, and sauté until just tender, 5 minutes; transfer to bowl.
- Add remaining tablespoon oil, season beef with 1/4 teaspoon each salt and pepper, and cook until browned on all sides, about 5 minutes.
- Whisk together coconut milk and curry paste, add to pot, and scrape up any brown bits. Cover and lock lid and cook on high pressure for 35 minutes. Use natural release method for 10 minutes, then release any remaining pressure.
- Using 2 forks, break up meat into pieces, then toss with onion and red pepper. Serve over rice along with lime wedges and topped with cilantro and red chile if desired.
GH Test Kitchen Tip: No multicooker? Follow the instructions using a Dutch oven on the stovetop on medium heat instead. Scrape up brown bits, cover, transfer to a 350°F oven, and bake until beef is easily pulled apart, about 2 hours.
NUTRITIONAL INFORMATION (per serving): About 400 calories, 26 g fat (15.5 g saturated), 35 g protein, 480 mg sodium, 7 g carb, 1 g fiber
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