Ingredients
- 2 tablespoons vegetable oil
- ¾ cup finely minced onions
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 1 small jalapeño or serrano chile, seeded, if desired, and minced
- 1 (1.2-ounce) package rendang curry paste
- 1 pound skirt steak, cut into 2-inch chunks
- ½ cup water
- 1 cup full-fat coconut milk
- 2 tablespoons unsweetened shredded coconut, toasted, for garnish
How to Make It
- Select saute on the Instant Pot. When the pot is hot, add the oil. When the oil is hot, add the onions, ginger, garlic, and jalapeño, stirring to coat with the oil. Add the curry paste. Cook, stirring, until the curry paste is lightly toasted, 3 to 4 minutes.
- Add the steak and cook, stirring to coat with the spices, for about 2 minutes. Pour in ¼ cup of the water and stir to scrape up the browned bits from the bottom of the pot. (Not only do these browned bits add flavor to the finished dish, but if you leave any browned bits at the bottom, the pot will not come to pressure.)
- Add the remaining ¼ cup water and ½ cup of the coconut milk. Select cancel.
- Secure the lid on the pot. Close the pressure-release valve. Select manual and set the pot at high pressure for 25 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.
- If you want the dish a little less saucy, select saute to cook off some of the water. (Note that the sauce will thicken as it cools.) Add the remaining ½ cup coconut milk and stir well to combine. Select cancel.
- Divide among four bowls and garnish with the shredded coconut before serving.