Ingredients: 1.5 lbs skirt beef, thinly sliced, 1 can (14 oz) coconut milk, 1 red bell pepper, sliced, 1 onion, chopped, 3 cloves garlic, minced, 1 tbsp fresh ginger, grated, 2 tbsp Thai red curry paste, 1 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp brown sugar, 1 cup beef broth, 1/2 cup fresh basil leaves, 2 tbsp vegetable oil
Preparation Steps:
- Set the Instant Pot to sauté mode and heat vegetable oil.
- Add garlic, ginger, and onion. Sauté for 2 minutes.
- Add skirt beef slices and brown them for 3-4 minutes.
- Stir in Thai red curry paste, fish sauce, soy sauce, and brown sugar.
- Pour in coconut milk and beef broth. Stir well.
- Close the Instant Pot lid and set to high pressure for 20 minutes.
- Once done cooking, manually release pressure and open the lid.
- Add red bell pepper slices and basil leaves. Stir and let sit for 5 minutes.
- Serve the Thai Skirt Beef Curry over rice or noodles. Enjoy!
Cooking Time: 30 minutes
Diet Types: Gluten-free, Dairy-free
