Recipes Seasonal Recipes Fall Recipes Butternut Squash Recipes Pressure-Cooker Thai Red Curry Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 4, 2018 Print Rate It Share Share Tweet Pin Email Photo: Marcus Nilsson Yield: 4 to 6 Serves 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). Ingredients 3 tablespoons extra-virgin olive oil 2 large shallots, thinly sliced 4 cloves garlic, smashed 4 ounces shiitake mushrooms, stemmed and sliced 1 ½ tablespoons Thai red curry paste 2 tablespoons fish sauce, such as nuoc nam or nam pla 1 butternut squash (3 pounds), peeled, seeded, and cut into 2-inch pieces 1 can (14 ounces) unsweetened coconut milk Kosher salt and freshly ground pepper 2 ounces dried rice stick noodles, preferably brown 2 tablespoons fresh lime juice Roasted peanuts and cilantro, for serving Directions Heat oil in a 6-to-8-quart stovetop pressure cooker over medium-high, or in an electric pressure cooker set to saute. Add shallots, garlic, and mushrooms and cook, stirring, until shallots are golden, 6 to 8 minutes. Add curry paste and fish sauce and cook, stirring, until fragrant, about 1 minute. Add squash, coconut milk, 1 1/2 cups water, and 1/2 teaspoon each salt and pepper. Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook 12 minutes. Remove from heat and quickly release pressure, then remove lid.Electric: Secure lid. Manually set cooker to 15 minutes and let it come to pressure. Once time is complete, turn off and quickly release pressure, then remove lid. Stir in noodles and let stand until tender, about 5 minutes. Add lime juice; stir to combine. Transfer curry to bowls, top with peanuts and cilantro, and serve. Variations You can substitute other winter squashes for the butternut, such as acorn, kabocha, or pumpkin. Rate it Print