(optional) green/red chili, chili powder, chili flakes to taste
2 tbsp curry powder (I used a Surinamese roti mix, which worked pretty well)
1 tsp five-spice powder
1 star anise
1 bay leaf
1 inch cinnamon
2 slices dried licorice or black cardamoms (or both)
1 tbsp coriander seeds
(optional) fresh or dried lemon grass
beef stock/bouillon
200 ml coconut milk
1 tbsp Thai chili paste
Preparations
Slice ginger and cut the white part of spring onion in to inch-long sticks.
Cut brisket into big chunks.
In a large pot, add brisket chunks, ginger slices, spring onion white, and enough cold water to submerge the meat. Add a splash of Shaoxing wine if you have that on hand.
Turn on heat until the water comes to a boil.
Drain the water, rinse the meat clean with warm water, and reserve.
Slice onions.
Cut potatoes and carrots into bite-sized chunks
In a pressure cooker, heat up some oil. Add onion slices and a little salt, and cook until caramelised.
Add all spices (curry powder, five-spice powder, star anise, bay leaf, cinnamon, licorice, black cardamoms, coriander seeds, lemon grass, chili flake/powder. Cook until fragrant.
Add potatoes and carrots. Stir.
Add meat. Stir.
Add most of the coconut milk (reserve a bit to drizzle on top in the end).
Add stock and enough water to cook the meat.
Turn heat on high. After pressure builds up, lower the heat and cook for 30 min.
Release the pressure. Add Thai chili paste and salt to taste.
Serve with rice or noodles. Drizzle some of the leftover coconut milk on top.