Thai Yellow Curry Instructions


If your Presto Eats meal kit is frozen, we recommend thawing your meal the night before cooking for fastest cooking times.

Choose your desired cooking method:

Recommended Instant Pot

Express Instant Pot

Slow Cooker

Conventional Cooking

Contents

Package #1:   Tofu

Package #2:   Chickpeas, Carrot, Spinach, House Made  Thai Curry Paste (Bell Pepper, Onion, Canola Oil, Green Onion, Lemon Juice, Limes, Lemongrass, Brown Rice Flour, Red Thai Chili Pepper, Cane Sugar, Garlic, Ginger, Lime Zest, Coriander Seed, Cumin Seed, Black Pepper, Kosher Salt, Curry Powder, Turmeric)

Package #3:   Coconut Milk, Vegetable Broth, Soy Sauce, Sesame Oil, Brown Sugar

Package #4:   Basmati Rice

Package #5:   Crushed Peanuts

Recommended Instant Pot Instructions

What You Will Need:

  • Instant Pot with Trivet or Steam Rack
  • Plastic Instant Pot Spoon (or normal Wooden Spoon)
  • Salt & Pepper
  • 3 Tbsp Vegetable Oil
  • Side Plate and Paper Towel or Clean Towel
  • 2/3 Cup of Water
  • Bowl to Cook Rice (Heat Friendly Bowl, Ceramic or Stainless Steel that will fit in your Instant Pot)

Total Preparation Time:

25 Minutes

PART 1

1)  With the inner pot inserted in the Instant Pot, turn the unit on to Saute.

2)  While the unit is heating up, open Package #1 and remove the Tofu from the bag and place it on your side plate.  Press both sides of the Tofu with the paper towel to dry it out as much as possible.  Season the Tofu with Salt & Pepper.

3)  Once the display says “HOT”, add the Vegetable Oil and make sure it coats the bottom of the pot.  Add the Tofu around the outside edge of the pot where the oil pools, and allow it to sit, without stirring for 2 minutes.  Move the tofu around every couple of minutes until some of the sides are browned.  Not all of the sides need to be browned, 6 minutes of searing is enough.

4)  Open Package #2, and add the vegetables and curry paste to the pot.  Gently stir and continue to combine.

5)  Add the contents of Package #3 to the pot, and gently stir to combine all of the ingredients and scrape any bits stuck to the bottom of the pot.  Do this for about 1 minute, then Cancel the program.

6)  Open Package #4 and put the rice into your heat friendly bowl, add the water to the rice and stir.  Place the trivet into the instant pot, and put the bowl of rice on top of the trivet.

7)  Place the lid onto the Instant Pot, and set the Valve to Sealing.  Set the Instant pot to Pressure Cook, and adjust the pressure level to High Pressure.  Set the timer to 10 minutes.  Remember, the Instant Pot will need several minutes to come up to temperature before the timer begins.

PART 2

8)  Once the program ends, allow the Instant Pot to Naturally Pressure Release (let the unit sit, sealed but off), for 5 minutes, then Quick Pressure Release and remove the lid.

9)  Lift out the trivet with the Rice Bowl, set it aside.  Give the Curry a little stir. Taste it, and add some Salt & Pepper as needed.

10)  Fluff the Rice and divide it into your serving bowls, then spoon the Curry into the bowls beside the Rice.  Garnish with some Peanuts, and Enjoy!

Express Instant Pot Instructions

What you will need:

  • Instant Pot with Trivet or Steam Rack
  • Plastic Instant Pot Spoon (or normal Wooden Spoon)
  • Salt & Pepper
  • 2/3 Cup of Water
  • Bowl to Cook Rice (Heat Friendly Bowl, Ceramic or Stainless Steel that will fit in your Instant Pot)

Total Preparation Time:

20 minutes from thawed, 25 minutes from Frozen

PART 1

1)  If working from frozen, try and break up the Vegetables in Package #2 and the Liquid in Package #3 into smaller pieces, without opening the packages. Do this before cooking.

2)  Open Package #1, #2 & #3 and put their contents into the Instant Pot.  Season with some Salt & Pepper.

3)  Open Package #4 and put the rice into your heat friendly bowl, add the water to the rice along with a pinch of salt, and stir.  Place the trivet into the instant pot, and put the bowl of rice on top of the trivet.

4)  Place the lid onto the Instant Pot, and set the Valve to Sealing.  Set the Instant pot to Pressure Cook, and adjust the pressure level to High Pressure.  Set the timer to 12 minutes / 15 minutes.  Remember, the Instant Pot will need several minutes to come up to temperature before the timer begins.

PART 2

5)  Once the program ends, Quick Pressure Release and remove the lid.  Lift out the trivet with the Rice Bowl, set it aside. Give the Curry a little stir.  Taste it, and add some Salt & Pepper as needed.

6)  Fluff the Rice and divide it into your serving bowls, then spoon the Curry into the bowls beside the Rice.  Garnish with some Peanuts, and Enjoy!

Slow Cooker Instructions

What you will need:

  • Small Pot with Tight Fitting Lid
  • Wooden Spoon
  • Salt & Pepper
  • ½ Cup of Water and ¾ Cups of Water

Total Preparation Time:

4-8 hours, additional 1-2 hours from frozen

PART 1

1)  Open Package #1, #2 & #3 and put their contents into the Slow Cooker, along with the ½ Cup of Water.  Season with some Salt & Pepper, and stir to combine.

2)  Set the Slow Cooker to High, and set a timer for 4 hours, OR set the Slow Cooker to Low and set a timer for 8 hours.     

PART 2

3)  Once the timer finishes, Open Package #4 and put the rice into your small pot.  Add the ¾ Cups of Water, a pinch of salt, and stir.  Put on the stove on Medium – High Heat, just until it boils, then reduce the heat to Low.  Set a timer for 15 minutes. Careful that your heat isn’t too high or the rice will burn before the time is up.

4)  Once the timer finishes, fluff the Rice and divide it into your serving bowls, then spoon the Curry into the bowls beside the Rice.  Garnish with some Peanuts, and Enjoy!

Conventional Cooking Instructions

What You Will Need:

  • Medium Pot with Tight Fitting Lid
  • Small Pot with Tight Fitting Lid
  • ¼ Cup of Water and ¾ Cups of Water - Wooden Spoon
  • Salt & Pepper - 3 Tbsp Vegetable Oil
  • Side Plate and Paper Towel or Clean Towel

Total Preparation Time:

45 minutes

PART 1

1)  Open Package #1 and remove the Tofu from the bag and place it on your side plate.  Press both sides of the Tofu with the paper towel to dry it out as much as possible.  Season the Tofu with Salt & Pepper.

2)  Add the Oil to your Medium Pot and turn the heat on your range to Medium – High.

3)  Once the Oil is Hot, add the Tofu to the pot, and allow it to sit, without stirring for 1 or 2 minutes.  Move the tofu around every couple of minutes or so until some of the sides are browned.  Not all of the sides need to be browned, 6 minutes of searing is enough.  Reduce the Heat if the Tofu is getting too dark.

4)  Open Packages #2 & #3 and put their contents, along with the ½ Cup of Water, into the Medium Pot.  Season with some Salt & Pepper, and stir to combine.

5)  Cover the Pot with your tight fitting lid and reduce the Heat to Low.  Set a timer for 15 min.

PART 2

6)  Once the timer finishes, leave the Medium Pot with the Curry in it on while you prepare the Rice.

7)  Open Package #4 and put the rice into your small pot.  Add the ¾ Cups of Water, a pinch of salt, and stir.  Put on the stove on Medium – High Heat, just until it boils, then reduce the heat to Low.  Set a timer for 15 minutes.  Careful that your heat isn’t too high or the rice will burn before the time is up.

8)  Once the timer finishes, remove both pots from the heat.  Fluff the Rice and divide it into your serving bowls, then spoon the Curry into the bowls beside the Rice.  Garnish with some Peanuts, and Enjoy!