Made with a combination of fragrant herbs, spices, creamy coconut milk, and tender chunks of meat or vegetables, this curry is perfect for those who love a rich and spicy meal. In this post, we will walk you through the process of making this mouthwatering dish, including instructions for making it in an instant pot for those who prefer a quicker option.
Thai Massaman Curry Recipe
Thai Massaman Curry is a delicious and hearty dish that blends the flavors of Thailand and India. This recipe is easy to follow and can be made in under an hour, making it a great option for a quick weeknight dinner.
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Equipment
- Instant Pot Optional
- Wooden Spoon Or
- Spatula Optional
Ingredients
- 1 lb Beef Boneless, Cut Into Bite-Sized Pieces
- Potatoes Optional
- 2 tbsp Massaman Curry Paste
- 1 can Coconut Milk 14 Oz
- 1 cup cup Chicken Broth Or
- Vegetable Broth Optional
- 2 tbsp Fish Sauce
- 1 tbsp Palm Sugar Or
- Brown Sugar Optional
- 1 cup Sweet Potatoes Peeled And Cut Into Bite-Sized Pieces
- 1 cup Onion Sliced
- 1 cup Roasted Peanuts
- 1 tbsp Tamarind Paste
- 1 Cinnamon Stick
- 1 Star Anise
- 1 cup Thai Basil Leaves
- 1 cup Fresh Cilantro Leaves
- 1 tbsp Vegetable Oil
- Salt To Taste
- Rice Steamed, To Serve
Instructions
- Heat the oil in a large pot over medium-high heat. Add the Massaman curry paste and stir until fragrant, about 1 minute.
- Add the beef or potatoes and stir-fry until lightly browned on all sides, about 3-5 minutes.
- Add the coconut milk, chicken or vegetable broth, fish sauce, and palm sugar. Stir until well combined.
- Add the sweet potatoes, onion, roasted peanuts, tamarind paste, cinnamon stick, and star anise. Let simmer for 20-25 minutes, or until the vegetables are tender.
- Add the Thai basil and cilantro leaves, and stir to combine. Season with salt, to taste.
- Serve hot with steamed rice.
Instant Pot Instructions:
- Set the instant pot to sauté mode. Heat the oil in the pot and add the Massaman curry paste. Stir until fragrant, about 1 minute.
- Add the beef or potatoes and stir-fry until lightly browned on all sides, about 3-5 minutes.
- Add the coconut milk, chicken or vegetable broth, fish sauce, and palm sugar. Stir until well combined.
- Add the sweet potatoes, onion, roasted peanuts, tamarind paste, cinnamon stick, and star anise. Close the lid and set the instant pot to manual high pressure for 5 minutes.
- Once the cooking is done, let the pressure release naturally for 5 minutes, then do a quick release.
- Add the Thai basil and cilantro leaves, and stir to combine. Season with salt, to taste.
- Serve hot with steamed rice.
Notes
Note: The nutritional information is an estimate and may vary based on the specific ingredients and cooking methods used.
Nutrition
Serving: 0.25recipeCalories: 400kcalCarbohydrates: 25gProtein: 16gFat: 29gSaturated Fat: 14gCholesterol: 52mgSodium: 955mgFiber: 5gSugar: 8g
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Nutrition Facts
Thai Massaman Curry Recipe
Serving Size
0.25 recipe
Amount per Serving
Calories
400
% Daily Value*
Fat
29
g
45
%
Saturated Fat
14
g
88
%
Cholesterol
52
mg
17
%
Sodium
955
mg
42
%
Carbohydrates
25
g
8
%
Fiber
5
g
21
%
Sugar
8
g
9
%
Protein
16
g
32
%
* Percent Daily Values are based on a 2000 calorie diet.
