Very successful dinner! The burgers were seasoned and cooked sous vide at 130 F for three hours. I made some bacon, and used the rendered fat to cook down onions and garlic. Then, I cooked some egg yolks confit in truffle scented oil using a sous vide bath at 150 F for 1.5 hours. Finally, I seared the burgers in bacon fat, layered on the bacon and onions, followed by some smoked Gouda, and put them under the broiler. I served the burgers topped with the egg yolks.
- 1 stalk fresh lemongrass, trimmed down, and grated
- 4 cloves garlic, grated
- 1 small piece of peeled ginger, grated
- 2 tablespoons fish sauce
- 3 tablespoons coconut aminos
- 2 cups full-fat coconut milk
- 6 boneless, skinless chicken thighs
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon ghee
- 1 large onion, chopped
- 4 tablespoons red curry paste
- 1 kabocha squash, peeled, seeded, and cubed into large chunks
- 1 bag riced cauliflower
Takes . Serves Six servings.
Earlier this week, I had a strong craving for Thai red curry. Because I am currently on the Keto diet, I have to be extra careful about ordering from restaurants, who often use added sugars, or cabohydrate-laden thickeners when preparing their meals. That meant preparing something on my own. I was short on time, so I wanted something that could be prepared quickly, which inspired me to use my Instant Pot electric pressure cooker. I found a good starter recipe on Nom Nom Paleo, and revised it a bit to end up with this recipe.
Set the Instant Pot to sauté and add the ghee. Season the chicken thighs with kosher salt and freshly ground black pepper, then brown them thoroughly on both sides in batches. Don't overcrowd the pot, or the thighs will steam.
Remove the chicken, and add the onions to the pot, along with additional salt. Sauce until onions are translucent, and then add the coconut aminos and fish sauce, using the liquid to help scrape up the fond from the bottom of the pan. Add the garlic, ginger, and lemon grass, and cook for 1 minute. At this point, add the curry paste, and stir to coat the vegetables. Things should smell quite nice at this point!
Add the kabocha squash and cononut milk, and stir to combine. Then, nestle the browned chicken into the liquid, seal the Instant Pot, and set to 15 minutes on high pressure. When finished cooking, quick release the Instant Pot, remove the chicken, and chop it into large bite sized pieces. Add the chicken (and juices) back to the pot, stirring to combine. Serve over lightly steamed cauliflower rice.