pressure cooking question

[bloggingsara]

I was going to make a vaguely Thai stew tomorrow i.e. throw pre-made Thai red curry paste with coconut milk and assorted veg, and I have a question: would the coconut milk be enough for the steaming liquid or would I need to add some water in addition to prevent burning?

Thanks!

Comments

[bloggingsara]

hmm thanks for your reply. got any rec's on ratios of veg broth to coconut milk?

[imidealistic]

I would cook it with broth too and add in the coconut milk after all the cooking is done (just simmer it at the last) would preserve the taste better.

[bloggingsara]

i'm cooking with an electric pressure cooker so i can't simmer at the end

[bloggingsara]

thanks!

[brother_dour]

When in doubt, eyeball it!

That ability to make judgment calls on the spot based on taste, texture, and consistency is the mark of a great chef. I would say- by all means add a little stock to it as needed, based on your best judgment. The stock should help the flavor profile, and you can be reasonably sure that you will have just the right amount of liquid.

And don't forget a generous squeeze of lime juice- it is Thai food, after all :)

[bloggingsara]

i'm gonna add some veg broth, just to be safe. and yes, i have some limes so i'm good to go. ;-)