Instant Pot Massaman Curry is a unique Thai curry that has both Indian and Thai ingredients with Persian influences. This recipe is both quick, delicious, and filling. I love this curry for its versatility.
Tips For Making This Curry
This is a great curry if you are just starting to try curries. This is a milder curry that can be doctored up with chilies to your liking. Massaman is also great because it is super basic and you can put any protein you like in it. I love making this vegan and adding in spicy Beyond Meat Italian Sausage to it.
Curry Paste
When I am making this dish I like to use the massaman curry paste Mae Ploy. You can find it in some international food sections at your grocery store, asian markets or I also have a link in the recipe where you can get it off Amazon.
If you want to make it for yourself I have found a good recipe from Bon Appetit https://www.bonappetit.com/recipe/massaman-curry-paste.
Preparation
Make sure you peel your potatoes and dice them roughly the same size as your protein so it will all cook evenly.
You want to start by sauting your chopped onions, and ginger for 2 minutes. Now you can add in your protein and potatoes. Mix and add in the rest of your ingredients.
If you want to keep it vegetarian or vegan I would use soy sauce instead of fish sauce.
Also at the end if you don’t have tamarind paste you can just use extra lime juice.
Set your Instant Pot for 4 minutes and cook. Quick release when it is done dish and add crushed peanuts. I love eating it with basmati rice.
Instant Pot Massaman Curry
Equipment
- Instant Pot
Ingredients
- 3 Yellow Potatoes cubed
- 1/2 Yellow Onion Diced
- 1 Lbs Protein of choice I used Beyond Meat Italian Sausages – 4 sausages. If using tofu I would cook tofu ahead and add at the end.
- 2 Inch Ginger Knob peeled and minced
- 3 Tbsp Massaman Curry Paste I like Mae Ploy
- 1 Can Coconut Milk
- 1/4 Cup Vegetable Stock or water
- 1 Tbsp Fish Sauce
- 1 Tbsp Tamarind Concentrate
- 1 Tbsp Palm or Brown Sugar
- 1/4 Tsp Salt
- 1/2 Cup Crushed Peanuts for Garnish
Instructions
- Set your Instant Pot to Saute.
- Add in onion and ginger. Saute for 2 minutes.
- Add in chopped protein and Potatoes.
- Add in the Massaman Curry Paste, Coconut Milk, Fish Sauce, Sugar, Salt and Stock.
- Stir everything and turn off Saute and turn on Manual for 4 minutes.
- When its finished, Quick Release. Remove lid and add in Tamarind Paste.
- Dish and garnish with crushed peanuts and lime wedges. Pairs well with Rice.