Fragrant and Flavorful Thai Instant Pot Massaman Curry with Beef has creamy coconut, tender beef, potatoes and crunchy peanuts that combine to make this a highly satisfying dish that can be put together quickly for a delicious weeknight meal.
Have I already mentioned how much I love Thai food? I especially love Thai coconut curries! One of my favorite Thai curries is Massaman (pronounced muss-uh-maan) curry, which is a mild curry and doesn’t taste as spicy as a red, green or panang curry.
Massaman curry is typically made with beef or chicken in Thai restaurants. The taste of Thai massaman curry reminds me so much of Indian coconut-based curries because the massaman curry paste has cumin, coriander and some of the essential ingredients of the Indian spice garam masala: cardamom, cinnamon, cloves.
Thai massaman curry is said to have come to Thailand from Persia, which is also how many North Indian curries came to India. Thai massaman curry is also known as Muslim Curry because it originated in the Muslim communities of Thailand. But it’s Thai through and through, due to the addition of quintessential Thai ingredients in the massaman curry paste (galangal ginger, lime leaves, lemongrass).
This Instant Pot Thai Massaman Curry is quick and easy. It requires tamarind paste, which is easy to make from slabs of tamarind pulp that you can find at East Asian or South Asian stores. This is my Instant Pot Tamarind Paste recipe (try and make it ahead of time). If you use a purchased tamarind paste, the quantity required varies. If using Indian tamarind paste like Tamicon, you should start out with a smaller quantity (about 1 teaspoon mixed with some hot water) and taste at the end before you add more.
If using the Thai tamarind concentrate, you might need to use more than the recipe suggests. The first time you make the dish, be on the safe side and add one tablespoon to start with, and adjust at the end. If you don’t want to use tamarind at all, you can substitute lime juice.
For the Thai massaman curry paste, there are two brands that I like: Maesri and Mae Ploy. I use Maesri because I use the whole can for the massaman curry dish. No leftover curry paste to store in the fridge.
Thai massaman curry is not a spicy dish, so people who don’t like spicy foods will probably be okay with using a whole can of Thai massaman curry paste. If you’re concerned about spice, reduce the quantity of massaman curry paste. If you use Mae Ploy brand of massaman curry paste, you might need to go easy on the fish sauce because it’s more salty than the Maesri brand and fish sauce is salty too.
When I posted my Instant Pot Thai Red Curry with Chicken recipe, I got a few messages/comments about fish sauce. Raw fish sauce, yes, can smell fishy. But when you put it in a dish, the fish taste and smell goes away, and I believe it’s essential to Thai curries. There is no substitute. If you want Thai dishes like you get in your favorite Thai restaurant, you should use fish sauce. In a pinch – and I’m not saying it’ll be the same – you can use soy sauce.
For the fish sauce, I like the quality of Red Boat fish sauce. You can find it at Asian grocery stores. But it is more expensive than other fish sauce brands. Tiparos is another brand of fish sauce I’ve used – it is more affordably priced. For the coconut milk, try and use regular fat and not the light variety because there’s a definite taste difference!
I use beef stew meat or London broil and the cooking time I’ve provided is just right. If you use a different cut of beef, you may need to adjust the cooking time. You can also substitute the beef with chicken to make it a Thai Chicken Massaman Curry recipe. You’ll need to adjust the cooking time, of course.
You might also like to try Instant Pot Thai Red Curry with Chicken and Instant Pot Thai Green Curry with Chicken. They are as delicious as this curry, but with different flavors. And of course, you’ve got to have Thai Instant Pot Massaman Curry with Instant Pot Jasmine Rice – oh my, so satisfying and good!
If you’re new to the Instant Pot and aren’t familiar with how to use it, please read the Instant Pot Manual / Beginner’s Quick Start Guide blog post first and then come back here to learn how to make Thai Instant Pot Massaman Curry.
Thai Instant Pot Massaman Curry with Beef Ingredients
Thai Instant Pot Massaman Curry with Beef Step-by-Step Instructions
- Press ‘Saute’.
- Stir together Thai massaman curry paste and 1/2 can of coconut milk and saute until mixture is bubbly, a minute or two. *
* Use a splatter screen if necessary, to guard against splatters from the coconut milk.
- Press ‘Cancel’ to turn off Instant Pot.
- Stir in beef, remaining coconut milk, water, tamarind paste, fish sauce, and brown sugar.
- Close Instant Pot Lid, and make sure steam release handle is in the ‘Sealing’ position.
- Press ‘Manual’ (or ‘Pressure Cook’) and ‘+’ or ‘-‘ until display reads ‘15’ (15 minutes).
- Instant Pot display will change to ‘On’.
- Once the Instant Pot is pressurized, the float valve will go up.
- The display will count down from 15 to 0; it will then switch to ‘Keep Warm’ mode and display ‘L0:00’.
- Do a quick release: to open the Instant Pot, first move the steam release handle to ‘Venting’. I like to place a folded towel over the steam release handle and move it to the venting position. Remove the towel after turning the handle.
- When your Instant Pot is depressurized, the float valve will be in the down position.
- Press ‘Cancel’ and open the Instant Pot.
- Note: you can let the pressure drop naturally by waiting for the float valve to go down on its own. This can take 15 to 30 minutes.
- Stir in potatoes, onions, and roasted peanuts.
- Close Instant Pot Lid, and make sure steam release handle is in the ‘Sealing’ position.
- Press ‘Manual’ (or ‘Pressure Cook’) and ‘+’ or ‘-‘ until display reads ‘5’ (5 minutes).
- Instant Pot display will change to ‘On’.
- Once the Instant Pot is pressurized, the float valve will go up.
- The display will count down from 5 to 0; it will then switch to ‘Keep Warm’ mode and display ‘L0:00’.
- Do a quick release again: to open the Instant Pot, first move the steam release handle to ‘Venting’.
- When your Instant Pot is depressurized, the float valve will be in the down position.
- Press ‘Cancel’ and open the Instant Pot.
- Taste and adjust seasonings as required.
- Stir Instant Pot Massaman Curry and serve with Instant Pot Jasmine Rice.
Thai Instant Pot Massaman Curry with Beef
Prep
Cook
Total
Yield 6 servings
Fragrant and Flavorful Instant Pot Thai Massaman Curry with Beef has creamy coconut, tender beef, potatoes and crunchy peanuts that combine to make this a highly satisfying dish that can be put together quickly for a delicious weeknight meal.
Ingredients
- 4 oz. Thai massaman curry paste (preferably Maesri or Mae Ploy brand)
- 1 14-oz can regular-fat coconut milk
- 2 lb. beef stew meat, cut in 1-inch cubes
- 1/4 cup water
- 1 Tbsp homemade tamarind paste ( or Thai Tamarind Concentrate) **
- 1 Tbsp fish sauce, more to taste
- 1 Tbsp brown sugar (or to taste)
- 2 cups potatoes, 1-inch cubes *
- 1/2 cup onion, 1-inch cubes
- 1/2 cup roasted peanuts
Instructions
- Stir together massaman curry paste and 1/2 can of coconut milk and cook in 'Saute' mode until mixture is bubb(or 'Pressure Cook')ly, about two minutes.
- Press ‘Cancel’ to turn off Instant Pot. Stir in beef, remaining coconut milk, water, tamarind paste, fish sauce, and brown sugar.
- Close Instant Pot and cook on 'Manual' (or 'Pressure Cook') mode for 15 minutes.
- Do a quick release of pressure (You can also choose to do a natural release).
- Open Instant Pot and stir in potatoes, onions, and peanuts.
- Close Instant Pot and cook on 'Manual' (or 'Pressure Cook') mode for 5 minutes.
- Do a quick release of pressure.
- Carefully stir Instant Pot Thai Beef Massaman Curry.
- Taste, and adjust seasonings as needed.
- Transfer Instant Pot Beef Massaman Curry to a serving dish. Serve with Instant Pot Jasmine Rice.
Notes
- Use a splatter screen if necessary, in the first step, to guard against coconut milk bubbling up.
- You may substitute chicken for the beef. Be sure to adjust the cooking time.
- * I prefer to use Yukon Gold potatoes.
- ** If using purchased tamarind paste, the quantity required may vary. If using Tamicon brand, start with 1 tsp; if using Thai Tamarind Concentrate, start with 1 Tbsp. Adjust for more at the end.
Courses Main Dish
Cuisine Thai
Nutrition Facts
Amount Per Serving | ||
|---|---|---|
Calories 441 | ||
% Daily Value | ||
Total Fat 23 g | 35% | |
Saturated Fat 14 g | 70% | |
Cholesterol 97 mg | 32% | |
Sodium 474 mg | 20% | |
Total Carbohydrates 21 g | 7% | |
Dietary Fiber 3 g | 12% | |
Sugars 8 g | ||
Protein 37 g | 74% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
I am not a certified nutritionist. I provide my best estimate of nutritional information merely as a courtesy to my readers. If you depend on nutritional information for dietary or health reasons, I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.
Suzy
I love massaman curry! Now I can make my own!
Karen @ Seasonal Cravings
Wow, I love all your detailed directions and photos. That really helps someone like me who doesn’t make a lot of Thai food. I love it but just not sure how to do it! Will have to try this one in my Instant Pot!
Paint the Kitchen Red
Karen – you can do it! It’s really simple especially in the Instant Pot – easy cleanup, no babysitting the dish!
Sandi Gaertner
What a delicious recipe. I love the step by step photos you do in your posts…I think I am going to break down and get an instantpot soon…this looks so good.
Paint the Kitchen Red
You should get an Instant Pot – and join the cult 🙂 You’ll love it.
Ali from Home & Plate
This recipe looks delicious. What time should I be over for dinner 🙂 My neighbor makes a similar dish and we just love it. Saving this recipe so I can make it myself. Yum.
Paint the Kitchen Red
Thanks Ali! Come on over, the more the merrier! I hope you get to try it out.
mara closetohome
it is hard to believe all the recipes in the instant pot can look so amazing and take such little time.
THanks for sharing this quick meal
Paint the Kitchen Red
You’re welcome – it’s a game changer in the kitchen!
June
What a delicious addition to our meal rotation. It was delicious. Thanks.
Paint the Kitchen Red
You’re so welcome – it’s great for when you don’t know what to make! Just need to pick up the beef and potatoes if you have the other ingredients in your pantry, like I always do.
Adri
Really easy and delicious! Loved it. I had cashews on hand so used those instead of peanuts.
Do you need to refrigerate the tamarind paste after opening? I got the Pure Fresh Tamarind paste from Amazon.
Paint the Kitchen Red
Adri – I’m so glad you got to try it out. Interesting twist with the cashews. I do love cashews, might have to try that out. I would refrigerate the tamarind if you’re not going to use it up quickly, to be on the safe side.
malin tate
How would you adjust the time if using chicken instead of beef? We are new to the Instant Pot and love it so far. We made your red city last night and it was delicious.
Paint the Kitchen Red
Hi there – thanks for your question. To substitute bite-size pieces of chicken, just add in potatoes, onions, and peanuts with the chicken in step 2 and cook for 5 minutes. Thai Green Curry recipe coming up next week!
Katie Hartsell
Are there any brands of curry paste that do not have shrimp in them? My husband is allergic to shrimp and I love curry.
Paint the Kitchen Red
Hi Katie, thanks for your question. The Mae Ploy container says that the product may contain traces of fish. The Maesri brand does not list shrimp as an ingredient. However it says “Processed in a facility that also processes peanuts, sesame and shrimp”. I don’t see that message on the Thai Kitchen, which is available at most grocery stores. It’s not my favorite brand, but it might work for you. I have also heard of Mae Anong brand, but have not used it. Looking at the package it says nothing about containing shrimp. You might also have some luck making the paste, but you’d have to get some specialty ingredients.
s
Can you post some vegetarian friendly thai curries as well 🙂
Paint the Kitchen Red
Thanks for your request, I’ve put it on my calendar! Hardest thing is coming up with a substitute for fish sauce!
Webko Wuite
Great stuff. What cooking time do you use for Chicken in the first phase? 4 minutes instead of 15 minutes for beef?
Thanks in advance,
Webko
Paint the Kitchen Red
Hi Webko – if you’re planning on using potatoes, I would add boneless chicken thigh bite-size pieces, potatoes, onions and peanuts at the same time and pressure cook for 5 minutes. Thanks for the comment!
Lorraine
I understand the recipe is designed for an instant pot, but for those of us without one do you have any recommendation for how long to cook it? I plan to use tofu instead of beef, so that can just be fried and stirred in at the end, so I have no worries about times for cooking meat! Thanks for such a lovely recipe!
Paint the Kitchen Red
Hi Lorraine – since you’re not cooking beef, you can do the initial 1/2 can coconut milk and curry paste step as directed (until bubbly), add all remaining ingredients including potatoes, onions, etc. and cook till the potatoes are done. You can even omit the water for a creamier curry, since you don’t have to worry about pressure. You can either add the tofu in at the end or even with the potatoes. It’s so great to see that you’re adapting an Instant Pot recipe – thanks for visiting the blog!
Lorraine
Thanks so much for the reply. I can’t wait to try it out, it sounds fab!
Jeff
Thanks for the recipe. It’s really tasty. I felt the consistency was a little thick compared to my local restaurant. Would you recommend adding a little more water to mix to solve this?
Paint the Kitchen Red
Hi Jeff, I would just thin it with some broth after pressure cooking is complete, and just heat through on Saute mode. That way you can control the consistency. Glad you enjoyed it 🙂 Thanks for commenting!
Justine
This is a wonderful recipe! I had massaman recently at a little Thai joint where they used the stew meat instead of the thin sliced beef that you find most places and your recipe almost perfectly replicated it! Unlike one of the previous commenters, I thought the sauce was a little thin. Instead of adding cornstarch of flour, I simply put a few of the potato chunks through my ricer and it was just what I felt it needed. Thanks for the recipe!
Paint the Kitchen Red
Hi Justine – thank you for taking the time to comment. This is a great tip. I do this with my Instant Pot Indian chicken curry sometimes if I find it to be too thin. Thank you for commenting and for sharing. It’s great when readers share their modifications, very helpful to future readers!
Jason
This looks great! Hope I can handle all the spice.
Paint the Kitchen Red
It’s a pretty mild curry (for me, at least!) But you can just add more coconut milk if you find it too hot.
Jennifer
We just tried this, it was actually the first meal we made with our new Instapot, and we used chicken instead of beef. We would have preferred a creamier curry, so my question is this: is the additional water added for a technical reason? Is it somehow necessary or important when using this cooking machine?
Paint the Kitchen Red
Hi Jennifer, thanks for commenting. Some people have trouble with their Instant Pot sealing and require that extra 1/4 cup. I would suggest that you try it out without the water and see if you have any issues. Then if you find that you don’t need the water, you won’t need to add it to any of my Thai curry recipes. If you do need the extra liquid, you can also use broth.