Thai Instant Pot Massaman Curry with Beef
Paint the Kitchen Red
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.
Thai massaman curry paste
(1 can), preferably
beef stew meat
or Thai tamarind concentrate **
or to taste
or palm sugar, to taste
1-inch cubes *
Stir together massaman curry paste and 1/2 can of coconut milk and cook in
mode until mixture is bubbly, about two minutes.
to turn off Instant Pot. Stir in beef, remaining coconut milk, water, tamarind paste, fish sauce, and brown sugar.
Close Instant Pot and pressure cook on
for 15 minutes.
Do a quick release of pressure (You can also choose to do a natural release).
The Different Pressure Release Methods
Open Instant Pot and stir in potatoes, onions, and peanuts.
Close Instant Pot and pressure cook on high pressure for 5 minutes.
Do a quick release of pressure.
Open the Instant Pot and carefully stir Instant Pot Massaman Curry.
Taste, and adjust seasonings as needed.
Transfer Instant Pot Beef Massaman Curry to a serving dish. Serve with
Instant Pot Jasmine Rice
Prep time does not include steps that are already accounted for in the ingredient list, e.g. minced garlic, cut vegetables, etc.
Use a splatter screen if necessary, in the first step, to guard against coconut milk bubbling up.
Thai curries are generally eaten with rice. If you're not planning on eating the curry with rice, you might need to adjust the salt by reducing the quantity of fish sauce.
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.
See the blog post for more detailed recipe
Recipe by Paint the Kitchen Red at https://www.paintthekitchenred.com