This was super tasty. I definitely think pressure cooking the curry base is the secret. Some modifications I made:
-I used 1 red bell pepper, 1/2 white onion, half a bag of broccoli (blanched), green beans (blanched), carrots, and baby corn as my vegetables
-I added more curry paste (the entire Maesri red curry can) and more coconut milk (1 can + 3 tbsps) than asked for
-I put 4-5 thai basil in the curry along with the vegetables
-after adding the veggies I added 1/3 cup of water to thin the curry out
-everything else as written!
I don’t know if both lime zest and lime juice are needed—maybe just one or the other. I think I liked the taste of the curry better before I added the juice (and zest at the same time). Overall though this was easily the best thai curry I’ve ever made, and I think the pressure cooker step is what did it!
—EDIT—
Made this again this week virtually the same way—still great! The extra 3 tbsps of coconut milk is probably good to add for optimal flavor but not necessary. We also added around 20 oz of firm tofu this time which was great. Forgot the lime juice & zest—didn’t miss it.
