Thai Instant Pot Massaman Curry with Beef
Servings: 6 servings
Calories: 441 kcal
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.
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Ingredients
- 4 oz. Thai massaman curry paste (114 grams) preferably Maesri or Mae Ploy brand
- 13.5 oz. coconut milk (1 can), preferably Aroy D or Chaokoh brand - 400 ml
- 2 lb beef stew meat (1 kg) 1-inch cubes
- ¼ cup water or beef broth (about 2 cups for stovetop version)
- 1 tablespoon tamarind paste or Thai tamarind concentrate [See Note 1]
- 1 tablespoon fish sauce or to taste
- 1 Tbsp brown sugar or palm sugar, to taste
- 2 cups potatoes 1-inch cubes [See Note 2]
- ½ cup onion 1-inch cubes
- ½ cup roasted peanuts
Instructions
Instant Pot Instructions
- Stir together massaman curry paste and ½ can of coconut milk and cook in Saute mode until mixture is bubbly, about two minutes.
- Press Cancel to turn off Instant Pot. Stir in beef, remaining coconut milk, water, tamarind paste, fish sauce, and brown sugar. [See Note 3].
- Close Instant Pot and pressure cook on High Pressure for 15 minutes.
- Do a quick release of pressure (You can also choose to do a natural release). [Read More: 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.
Stovetop Instructions
- Heat beef and broth or water in a large pot over high heat. There should be enough liquid to cover the beef. [See Note 3].
- Bring to a boil, reduce heat, cover and simmer for 2 hours or until beef is very tender.
- Transfer beef pieces to a dish, and set aside 1½ cups of liquid.
- Heat ½ can of coconut milk and curry paste over medium heat in a large pot. Let the mixture bubble and thicken until the oil separates from the mixture, stirring frequently.
- Stir in the remaining coconut milk, tamarind paste, fish sauce, and brown sugar.
- Add the reserved liquid, beef, potatoes, onions, and peanuts. If there’s not enough liquid to cover the beef and potatoes, add some more coconut milk or broth.
- Cook the curry over medium-low heat for 15 minutes or until the potatoes are cooked through.
- Taste and adjust seasonings if needed.
Notes
- 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.
- Note 1: 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.
- Note 2: I prefer to use Yukon Gold potatoes.
- Note 3: Browning the beef first in some oil adds even more flavor to the curry. Brown it in batches to keep the meat from steaming.
Nutrition
Serving: 1 serving | Calories: 441 kcal | Carbohydrates: 21 g | Protein: 37 g | Fat: 23 g | Saturated Fat: 14 g | Cholesterol: 97 mg | Sodium: 474 mg | Fiber: 3 g | Sugar: 8 g
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