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44
Set the temperature to High and press Start.
Once the unit is preheated and the oil is hot,
start to brown the meat, 3 to 4 minutes per
side, working in batches, not to overcrowd
the pot. Remove and reserve. Add the onion
to the pot and cook, stirring occasionally for
2 to 3 minutes. Stir in the jalapeños, poblano,
and garlic, cooking another 2 to 3 minutes,
until fragrant. Add the reserved meat, along
with drippings, back to pot. Add the chili
powders, cumin, oregano, marjoram, and
masa harina and mix to coat the meat and
vegetables. Add the remaining ingredients,
including the remaining teaspoon of salt, and
allow the mixture to come to a simmer. Once
the mixture comes to a simmer, press Stop.
3. Secure the lid and select Stew/Chili. Set the
pressure to High, the time for 35 minutes, and
press Start.
4. When the tone sounds, allow the pressure to
release naturally. Once all of the pressure is
completely released, carefully open the lid.
Remove and discard the bay leaves and stir
to fully mix. Taste and adjust the seasoning
as desired. Serve with lime wedges and warm
tortillas for sopping up the sauce!
Nutritional information per serving
(based on 8 servings):
Calories 390 (55% from fat) • carb. 8g • pro. 35g
fat 24g • sat. fat 10g • chol. 119mg • sod. 891mg
calc. 49mg • fiber 2g
Thai-Style Green Curry
Vegetables
A perfect curry in a hurry for any weekday night,
and hearty enough to please non-vegetarians.
This dish can easily be made vegan by omitting
the fish sauce.
Makes 6 servings
1 tablespoon coconut oil
1 onion, thinly sliced
1½ tablespoons finely chopped ginger, plus
1-inch piece cut into matchsticks
2 to 3 garlic cloves, finely chopped
1 Thai (green) chile, finely chopped
¼ cup Thai green chile paste
1 can (13 to 14 ounces) unsweetened
coconut milk, not “lite”
½ cup vegetable broth, low sodium
½ lime, juiced
1 teaspoon fish sauce (omit for true
vegetarian/vegan recipe)
1 stalk lemongrass, tough outer leaves
and bulb removed, cut into 2½- to
3-inch pieces
1 teaspoon kosher salt
1 young Chinese eggplant, or 2 smaller
varieties, quartered lengthwise and cut
into ½-inch slices
1 red bell pepper, cut into strips
1 zucchini, about 8 ounces, sliced into
½-inch rounds
8 ounces green beans, stems trimmed
½ cup packed Thai basil (or regular basil
if the Thai variety is not available), cut
into chiffonade
Jasmine rice, for serving
Roasted nuts (cashews or peanuts),
chopped, for serving
1. Put the coconut oil into the cooking pot of the
Cuisinart
®
Multicooker. Select Sauté/Brown.
Set the temperature to Low and press Start.
Once the unit is preheated and the oil is hot,
add the onion and cook until translucent. Add
the chopped ginger, garlic, and chopped chile
and cook until fragrant, stirring continuously,
3 to 5 minutes. Stir in the green chile paste
and cook an additional 1 to 2 minutes. Add
the coconut milk, broth, lime juice, fish sauce
(if using), and lemongrass. Allow mixture
to come to a simmer. Once mixture is
simmering, press Stop.
2. Add the salt, ginger matchsticks, eggplant,
red pepper, zucchini, and green beans to the
pot. Secure the lid and select Custom. Set
the pressure to High, the time for 1 minute,
and press Start. When the tone sounds, press
Stop and then the Steam Release button to
quickly release pressure.
3. Once all of the pressure is completely
released, carefully open the lid and stir in the
basil. Taste and adjust seasoning as desired.
Ladle the curry over warm rice. Top with nuts
for a pleasing crunch, if desired.
Nutritional information per serving:
Calories 239 (63% from fat) • carb. 19g • pro. 3g
fat 17g • sat. fat 10g • chol. 0mg • sod. 936mg
calc. 60mg • fiber 6g
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