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Thai Red Curry Ground Beef with Peanut Sauce

This pressure cooker Thai red curry ground beef is quick, bold, and thrilling, with a drizzle of spicy peanut sauce to elevate the flavor.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6.25 serving
Calories 480 kcal

Equipment

  • 1 Pressure Cooker for high-pressure cooking

Ingredients
  

Main ingredients

  • ½ Tablespoon Olive Oil for that start sizzle
  • 2 pounds Lean Ground Beef gotta have that meaty base
  • 1 large Onion, diced adds sweetness and texture
  • 4 cloves Garlic, crushed or minced for that punch of flavor
  • 3 Tablespoons Thai Red Curry Paste the spicy heart of this dish
  • 2 Tablespoons Pickled Ginger tangy and bright notes
  • 3 Tablespoons Soy Sauce or Coconut Aminos salty umami boost
  • 3 Tablespoons Maple Syrup balances the heat real good
  • 2 Tablespoons Rice Vinegar adds a little zip
  • ¼ cup Water to bring it all together
  • ½ cup Powdered Peanut Butter cream in that nutty sauce
  • 2 Tablespoons Soy Sauce or Coconut Aminos extra umami for the peanut sauce
  • 1 Tablespoon Pickled Ginger, minced unless you’re blending the sauce
  • 2 Tablespoons Thai Red Curry Paste sneak this in the sauce too
  • 1 Tablespoon Toasted Sesame Oil finishing touch for richness
  • ½ cup Water rounds out the peanut sauce texture

Instructions
 

Instructions

  • Heat olive oil in a skillet over medium heat and sauté diced onions until soft, about 5 minutes.
  • Add crushed garlic and sauté for 1 minute until fragrant.
  • Add ground beef, breaking it apart and cooking until browned, about 8–10 minutes.
  • Stir in red curry paste, pickled ginger, soy sauce or coconut aminos, maple syrup, rice vinegar, and ¼ cup water. Mix to coat the beef well.
  • Transfer contents to pressure cooker, seal the lid, and cook on high pressure for 10 minutes.
  • Let pressure release naturally for 10 minutes, then carefully open the lid.
  • In a bowl, mix powdered peanut butter, soy sauce, pickled ginger, curry paste, toasted sesame oil, and ½ cup water until smooth. Serve drizzled or on the side.

Notes

Make the peanut sauce ahead to save time. Pickled ginger and curry paste keep well in the fridge. Try with jasmine rice or noodles on the side to round out the plate.