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Pressure Cooker Thai Squash Curry
Pressure Cooker Thai Squash Curry

Pressure Cooker Thai Squash Curry

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Cook Minutes 50 Min
Prep : 30 Min Cook: 20 Min
An electric pressure cooker makes quick work of this creamy spicy red curry squash dish served over rice. The secret to making the creamy Thai-inspired curry sauce: velvety cream cheese. It gives this curry the perfect saucy thickness.
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8 Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1-1/3 cups long-grain brown rice, uncooked
1/4 cup Kraft Italian Zesty Lime Dressing
1 each green and sweet red pepper, chopped
1 jalapeño pepper, chopped
1 onion, chopped
2 Tbsp. each minced garlic and gingerroot
1 butternut squash, cut into 1-inch chunks
2 cups vegetable broth
2 Tbsp. sugar
2 Tbsp. red curry paste
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed
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How do I make it ?
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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.
Kraft Kitchen Tips!
Special Extra
For a change of pace, stir chopped fresh cilantro and a squeeze of fresh lime juice into the prepared curry before spooning over rice.
How to Use the Slow Cooker Setting
Combine all ingredients except rice in the electric pressure cooker. Close and lock lid. Turn Pressure Release Valve to Venting position. Cook 6 to 8 hours on LOW (or 3 to 5 hours on HIGH) using SLOW COOKER setting.
Food Facts
You should get about 3 cups squash chunks from the medium squash.
Calories From Fat
% Daily Value
Fat 6 g
Saturated fat 3.5 g
18 %
Cholesterol 20 mg
Sodium 550 mg
24 %
Carbohydrate 24 g
Fibre 3 g
Sugars 8 g
Protein 3 g
Vitamin A
130 %
Vitamin C
80 %
4 %
6 %
8 servings, 1/8 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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