Instant Pot Massaman Beef Curry
ID: 2755fc00...
A rich, aromatic Thai Massaman beef curry made quickly using an Instant Pot. By using store-bought red curry paste enhanced with toasted spices, you get a deeply flavorful, authentic-tating curry with fork-tender beef in a fraction of the traditional cooking time.
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🍳 Cooking Flow
Grind spices and mix with red curry paste to create the Massaman paste. → Sear the beef chuck in a pan, then deglaze with a splash of water. → Sauté the paste with 1/2 cup of coconut milk in the Instant Pot on Sauté mode until oil separates. → Add the rest of the coconut milk, beef, and seasonings, then pressure cook on High for 30 minutes. → Release pressure, add potatoes, onions, and peanuts, and simmer on Sauté mode until potatoes are tender.
Cooking Steps
Brief Cooking Order
Grind spices and mix with red curry paste to create the Massaman paste. → Sear the beef chuck in a pan, then deglaze with a splash of water. → Sauté the paste with 1/2 cup of coconut milk in the Instant Pot on Sauté mode until oil separates. → Add the rest of the coconut milk, beef, and seasonings, then pressure cook on High for 30 minutes. → Release pressure, add potatoes, onions, and peanuts, and simmer on Sauté mode until potatoes are tender.
Introduction
A rich, aromatic Thai Massaman beef curry made quickly using an Instant Pot. By using store-bought red curry paste enhanced with toasted spices, you get a deeply flavorful, authentic-tating curry with fork-tender beef in a fraction of the traditional cooking time.
Step 1
Toast coriander and cumin seeds. Grind them with cardamom seeds in a mortar and pestle until powdered. Mix in cinnamon, clove, nutmeg, shrimp paste, and store-bought red curry paste to form a semi-homemade Massaman curry paste.
Step 2
Sear beef chuck cubes in a hot pan with a little oil until browned on a couple of sides. Remove beef and deglaze the pan with a tiny splash of water, scraping up the browned bits.
Step 3
Set the Instant Pot to Sauté mode (Medium). Add 1/2 cup of coconut milk, then stir in the prepared curry paste. Cook until the paste thickens and the coconut oil begins to separate.
Step 4
Pour in the remaining 2 cups of coconut milk, the seared beef, its juices, and the deglazing liquid from the pan.
Step 5
Add fish sauce, palm sugar, and tamarind paste to the pot. Stir well to dissolve the sugar.
Ingredients List
Important Notes
Searing the beef in a separate pan adds a deeper, beefier flavor (fond) that can be scraped up via deglazing.
Do not use overly lean stew beef; choose chuck or meat with some marbling to ensure it stays juicy and doesn't get dry and stringy after pressure cooking.
Do not add extra water to the pressure cooker since no moisture is lost during pressure cooking; this keeps the curry rich and creamy.
Cook potatoes and onions in Sauté mode after pressure cooking to prevent them from turning into mush.
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