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Pressure-Cooker Thai Red Curry

Recipe photo courtesy of Marcus Nilsson

Cooked in an Instant Pot or pressure cooker in under an hour, butternut squash takes on a velvety texture and mellow sweetness that blend well with the ingredients of a Thai curry. This recipe appears in our cookbook "Martha Stewart's Pressure Cooker" (Clarkson Potter).

Source: Martha Stewart Living, September 2018
Yield

Ingredients

Directions

Variations

You can substitute other winter squashes for the butternut, such as acorn, kabocha, or pumpkin.

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  • thomas90cochran
    25 JAN, 2019
    Made this on a whim for dinner tonight and it was incredible!! Super easy and really inexpensive to make yet really delicious! This recipe is very mild in spice by the flavors are really nicely balanced this should be an easy crowd pleaser! And I’m pretty sure it's vegan, so you really can't go wrong, and it would be very easy to add some season chicken in at the end if you absolutely must have meat, but I’d cook it separately not in the pressure cooker.
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  • MS11289894
    17 NOV, 2018
    This dish was outstanding. It was easy to make and delivered big time on flavor. I just wish the nutritional information was included?
    Reply

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