Thai red curry

Ingredients:

• Half a small kabocha squash, peeled and cut into 4cm cubes.
• 2 tbsp. neutral vegetable oil
• 900 g chopped brown mushrooms
• 1 can (400g) full-fat coconut milk, chilled for 1 hour, do not shake
• 1 jar (120g) Thai red curry paste, preferably Maesri, or 5 tbsp canned red curry paste
• 2 tsp grated fresh ginger root
• 2 cloves garlic, crushed
• 1 cup chicken broth or water
• 1 tbsp. sugar
• 1-2 tsp fish sauce
• 170g green beans, cut diagonally into 2.5cm long pieces.
• Zest of 1 lime + 1 lime wedge
• A handful of fresh Thai basil
• Cooked white rice for serving
• Special equipment: pressure cooker

Preparation:

1. Pour 1 cup of water into the pressure cooker and install the rack. Place the zucchini on the rack and, following the manufacturer's instructions, close the lid. Set the pressure cooker to high power and cook for 3 minutes. Release the pressure according to the instructions, then carefully remove the lid. Remove the zucchini from the pressure cooker and set aside until ready to use.
2. Heat a large skillet over medium-high heat and add oil. Once hot, add the mushrooms and cook until lightly browned, about 10 minutes. Remove from the skillet and set aside until ready to use.
3. Place the same large skillet over medium-low heat. Carefully pour the coconut cream (the thick, almost solid white mass) from the can of coconut milk into the skillet. Reserve the liquid in the can. Heat the coconut cream until it resembles yogurt and begins to sizzle around the edges, about 5 minutes. Add the curry paste, ginger, and garlic. Increase the heat to medium. Cook until the paste deepens in color and the oil begins to separate, 3 to 5 minutes.
4. Pour in the chicken broth, sugar, remaining coconut liquid, and 1 teaspoon of fish sauce. Taste; add more fish sauce if the sauce isn't salty enough. Stir well and bring to a boil. Add the zucchini, mushrooms, and green beans. Stir thoroughly and reduce heat to low. Simmer until the green beans are tender, about 15 minutes.
5. Sprinkle with lime zest and basil, and drizzle with lime juice. Serve with rice.