More from Pat Dailey's The Best Pressure Cooker Cookbook Ever. Tonight there was Malay Curried Pork and Potatoes (p88). I seriously doubt this dish was anywhere close to authentic Malaysian, but it was still tasty.
First you make a finely chop shallots, garlic cloves, ginger, and lemongrass (thank you, staff blender) to make a paste. Fry this in the pressure cooker along with some red curry paste, sugar, ground cardamom, and cinnamon. Turn the heat up, add the pork and brown it. Then add some chicken stock (still working on that Thanksgiving turkey stock) and coconut milk. Close the pressure cooker, bring up to pressure, and cook for twelve minutes.
I served this over rice; this was probably a starch overload.
January starts a new year with Cookbook Countdown. Why don't you choose a book, or two, or more, from your cookbook shelf and join in?