1 bunch coriander, stalk and leaves chopped separately
2 cloves garlic
3cm ginger(peeled, grated)
1/3 cup curry paste (see Chefs Tip)
400mL can coconut milk
1.5kg beef (chuck steak)(cubed)
2 potatoes(chopped)
1/2 cup dried brown lentils(rinsed)
1/2 cup frozen peas (defrosted)
Instructions
Heat oil in Pressure Cooker on medium. Sauté onion, coriander stalks, garlic and ginger for 2-3 minutes, until tender.
Add curry paste and cook for 4-5 minutes, stirring often. Pour in coconut milk. Simmer, stirring, for 1-2 minutes. Add beef, potato and lentils to Pressure Cooker.
Close and lock Pressure Cooker and bring to pressure on high heat using setting 2 (Pressure is reached when the red Pressure Indicator has risen)
Once at pressure, turn down the heat and cook for 20 minutes.
Remove from heat. Quick-release pressure by placing under a running tap with cool water for a few second.
Remove lid and stir through peas and coriander leaves. Serve with rice.
Notes
Diced lamb or chicken thighs can also be used in place of beef.