Pressure Cooker Thai Squash Curry
By Kraft Salad Dressing Kitchen
Prep
15-30 mins
Total
50 MIN
Servings
8 Servings
Add an easy Thai squash curry recipe to your cooking repertoire from My Food and Family. You can cook up our tasty Pressure Cooker Thai Squash Curry ahead of time and serve it over white or brown rice.
Ingredients
1-1/3
cups
long-grain brown rice, uncooked
1/4
cup
1
green and red bell pepper, chopped
1
jalapeño pepper, chopped
1
onion, chopped
2
tbsp
minced garlic and gingerroot
1
butternut squash, cut into 1-inch chunks
2
cups
vegetable broth
2
tbsp
sugar
2
tbsp
red curry paste
4
oz
Zesty Lime Vinaigrette Salad Dressing
Original Cream Cheese
Instructions
Step 1
Cook rice as directed on package, omitting salt.
Step 2
Meanwhile, heat dressing in electric pressure cooker using SAUTÉ setting. Add peppers, onions, garlic and ginger; cook and stir 4 min. Add all remaining ingredients except cream cheese; mix well. Close and lock lid. Turn Pressure Release Valve to Sealing position. Cook 6 min. using HIGH PRESSURE COOK setting.
Step 3
Use Natural Pressure Release for 10 min., then do a Quick Pressure Release to vent any remaining pressure. Slowly remove lid. Add cream cheese; stir until melted. Serve over rice.
