All Recipes

Pressure Cooker Thai Squash Curry

Prep

15-30 mins

Total

50 MIN

Servings

8 Servings

Add an easy Thai squash curry recipe to your cooking repertoire from My Food and Family. You can cook up our tasty Pressure Cooker Thai Squash Curry ...

Ingredients

  • 1-1/3

    cups

    long-grain brown rice, uncooked

  • 1/4

    cup

    KRAFT Zesty Lime Vinaigrette Dressing

  • 1

    green and red bell pepper, chopped

  • 1

    jalapeño pepper, chopped

  • 1

    onion, chopped

  • 2

    tbsp

    minced garlic and gingerroot

  • 1

    butternut squash, cut into 1-inch chunks

  • 2

    cups

    vegetable broth

  • 2

    tbsp

    sugar

  • 2

    tbsp

    red curry paste

  • 4

    oz

    (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

Instructions

  1. Step 1

    Cook rice as directed on package, omitting salt.

  2. 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.

  3. 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.

You May Also Like