Are you ready to embark on a culinary adventure that will transport your taste buds straight to the vibrant streets of Thailand? This Instant Pot Massaman Beef Curry is not just a meal; it's an experience bursting with rich flavors, tender beef, and creamy coconut goodness that will leave you craving more. In just 50 minutes, you can whip up this comforting dish that serves six, making it perfect for family dinners or gatherings. Dive into this recipe and discover how easy it is to create a restaurant-quality curry right in your own kitchen!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Thai
Serves: 6 servings
Ingredients
- 2 lbs beef chuck, cut into cubes
- 1 can coconut milk
- 3 tablespoons massaman curry paste
- 1 onion, chopped
- 2 potatoes, diced
- 1 cup beef broth
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1/2 cup peanuts, roasted
Instructions
- Begin by preparing all your ingredients. Cut the beef chuck into 1-inch cubes, chop the onion, and dice the potatoes into bite-sized pieces. Measure out the coconut milk, beef broth, massaman curry paste, fish sauce, brown sugar, salt, and roasted peanuts.
- Set your Instant Pot to the 'Sauté' mode. Allow it to heat up for a few minutes. Once hot, add a small amount of oil if desired, and then add the chopped onion. Sauté the onion for about 3-4 minutes, or until it becomes translucent and fragrant.
- Add the massaman curry paste to the sautéed onions. Stir well for about 1-2 minutes, allowing the spices to bloom and infuse the oil.
- Next, add the cubed beef to the pot. Stir to coat the beef with the curry paste and onion mixture. Sauté for an additional 5 minutes until the beef is browned on all sides.
- Once the beef is browned, add the diced potatoes to the pot. Pour in the coconut milk and beef broth, then add the fish sauce, brown sugar, and salt. Stir everything together to combine well.
- Close the Instant Pot lid securely and ensure the pressure release valve is set to 'Sealing'. Set the Instant Pot to 'Manual' or 'Pressure Cook' mode and adjust the cooking time to 30 minutes on high pressure.
- Once the cooking time is complete, allow the Instant Pot to naturally release pressure for about 10 minutes. After 10 minutes, carefully switch the pressure release valve to 'Venting' to release any remaining pressure.
- Open the lid and stir the curry gently. If you prefer a thicker curry, you can set the Instant Pot back to 'Sauté' mode and simmer for an additional 5-10 minutes, stirring occasionally.
- Before serving, stir in the roasted peanuts for added crunch and flavor. Taste the curry and adjust seasoning if necessary, adding more fish sauce or salt to your preference.
- Serve the Massaman Beef Curry hot over steamed jasmine rice or with warm naan bread. Garnish with fresh cilantro or additional peanuts if desired.
Tips
- Prep Ahead: To save time, chop your vegetables and beef in advance. This way, when you're ready to cook, everything is at your fingertips for a seamless cooking experience.
- Sauté for Flavor: Don’t skip the sautéing step! It enhances the flavors by allowing the onions and curry paste to caramelize, creating a depth of flavor that makes all the difference.
- Natural Pressure Release: Allowing the Instant Pot to naturally release pressure for 10 minutes helps the beef become even more tender. Patience pays off in flavor and texture!
- Adjust to Taste: Feel free to tweak the seasonings! If you like it spicier, add more massaman curry paste. For a sweeter profile, increase the brown sugar.
- Thickening the Curry: If you prefer a thicker curry, simply switch the Instant Pot back to 'Sauté' mode after cooking and let it simmer for a few extra minutes while stirring occasionally.
- Serve with Style: Garnish your curry with fresh cilantro and extra roasted peanuts for an appealing presentation and added crunch that elevates the dish.
- Pairing Suggestions: This curry pairs beautifully with steamed jasmine rice or warm naan bread, perfect for soaking up all that delicious sauce!
Nutrition Facts
Calories: 470kcal
Carbohydrates: 10g
Protein: g
Fat: 32g
Saturated Fat: g
Cholesterol: mg
