[RECIPE] Red Curry Beef Brisket with Instant Pot

We finally purchased an instant pot a few weeks ago, and I am excited to try making different dishes with it. I noticed that there are many recipes featuring western dishes online, but less on asian dishes. I decided to make a Hong Kong classic, Red Curry Beef Brisket (紅咖哩炆牛腩). In less than one hour, you can also get a pot of tender, juicy, flavorful beef brisket.

In this recipe, I added a secret ingredient which is great to ease its heaviness – lychee. You can buy canned lychee in supermarkets, and it brings a hint of sweetness to the red curry. It may sound odd, but I fell in love after trying this at a restaurant. For the leftover lychees, you can turn them into a summer drink by adding them into soda or ice tea.

Red Curry Beef Brisket

Red Curry Beef Brisket

  • Servings: 3-4 people
  • Difficulty: Easy
  • Print

Ingredients

  • 3-4 cloves garlic, minced
  • 3 slices ginger
  • 3 tbsp red curry paste
  • 1 potato, peeled & chopped
  • 2 carrots, peeled & chopped
  • 1.5lb beef brisket
  • 3-5 pieces lychee, halved (optional)
  • 1 small can coconut milk (approx 165mL)
  • 3-5 pieces rock sugar (approx 15g)
  • 2 star anises
  • 2 tsp soy sauce
  • 2 tsp oyster sauce
  • 2 tsp corn starch
  • Water

Directions

  1. Trim away the excessive fat from the beef brisket, if necessaey. Blanch in boiling water for 1-2 minutes. Drain the water and cut the beef brisket into cube-size chunks.
  2. In an instant pot, press the “sautee” button. Add 1 tbsp oil. Add ginger, garlic, and red curry paste. Sautee well.
  3. Add carrot and beef brisket. Sautee for at least 1 minute. It will become aromatic.
  4. Add rock sugar, star anises, and 1 cup of water.
  5. Close the lid. Turn the steam release handle to “sealing”. Press “pressure level” and cook under high pressure for 25 minutes.
  6. After 25 minutes, release the steam. And add potatoes and lychee into the pot.
  7. Close the lid again. Turn the steam release handle to “sealing”. Press “pressure level” and cook under high pressure for 12 minutes.
  8. Prepare the sauce by mixing soy sauce, oyster sauce, corn starch, and 2 tbsp water.
  9. After 12 minutes, release the steam. Change to “sautee” mode. Add the sauce and let it boil.
  10. Once it is boiling, pour the coconut milk in. Wait for it to boil again. Ready to serve.

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