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Instant Pot Thai Massaman Curry Recipe

Name: Instant Pot Thai Massaman Curry
Prep time: 5 min
Cook time: 21 min
Total time: 26 min
Yield: 6
Ingredients: Roasted peanuts, for topping; Jasmine rice or brown rice, cooked separately and for serving over; 2 tbsp of vegetable oil; 1 carrot, peeled & diced into quarter wedges; 1 large white onion, cut into wide pieces; 1 lb (about 2) Idaho/Russet potatoes, peeled and cut into large chunks; 4 oz can of Massaman curry paste, divided (make sure it is a MASSAMAN/MASAMAN curry paste as other pastes will provide different results! This can typically be found at any international market in the asian section or is easily available online); 1 tbsp of crushed or minced ginger (I use Squeeze Ginger which many Costcos have in the spice section!); 1.5 – 2 lbs of boneless/skinless chicken thighs, cut into bite-size chunks; 13.5 – 14 oz can of coconut milk; Juice of 1 lime; 2 tbsp of light brown sugar; 3 tbsp of fish sauce; 3 tbsp of tamarind sauce (I suggest you use tamarind SAUCE instead of the paste as the paste is super thick and the sauce is much thinner and friendly for pressure cooking purposes. This can typically be found at any international market in the asian section or is easily available online); 1/3 cup of peanut butter (chunky or smooth)

Pressure Luck Cooking

In case you've never had it, Massaman Curry is a Thai classic that has a glorious peanut flavor coursing throughout. This one is restaurant quality and goes perfect over rice.

Ingredients

Roasted peanuts, for topping

Jasmine rice or brown rice, cooked separately and for serving over

2 tbsp of vegetable oil

1 carrot, peeled & diced into quarter wedges

1 large white onion, cut into wide pieces

1 lb (about 2) Idaho/Russet potatoes, peeled and cut into large chunks

4 oz can of Massaman curry paste, divided (make sure it is a MASSAMAN/MASAMAN curry paste as other pastes will provide different results! This can typically be found at any international market in the asian section or is easily available online)

1 tbsp of crushed or minced ginger (I use Squeeze Ginger which many Costcos have in the spice section!)

1.5 – 2 lbs of boneless/skinless chicken thighs, cut into bite-size chunks

13.5 – 14 oz can of coconut milk

Juice of 1 lime

2 tbsp of light brown sugar

3 tbsp of fish sauce

3 tbsp of tamarind sauce (I suggest you use tamarind SAUCE instead of the paste as the paste is super thick and the sauce is much thinner and friendly for pressure cooking purposes. This can typically be found at any international market in the asian section or is easily available online)

1/3 cup of peanut butter (chunky or smooth)

Method

Add the vegetable oil to the Instant Pot, hit “Sauté” and “Adjust” so it’s on the “More” or “High” setting. When it reads “Hot,” add the onion and carrot and cook for 5 minutes until the onion begins to soften. Add the ginger and cook for 1 minute longer

Then, add in the chicken and stir with everything else for about 3 minutes (it shouldn’t be cooked much here at all – just tossed until it becomes a pinkish-white color)

Add in the coconut milk and deglaze (scrape) the bottom of the pot and then add in 3 tbsp of the Massaman curry paste (save the rest for later) lime juice, brown sugar, fish sauce, tamarind sauce, peanut butter and potatoes. Stir very well

Secure the lid and hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” High Pressure for 8 minutes. Quick release when done

Stir in the remaining curry paste and let sit for 5 minutes to thicken up before serving

Serve over Jasmine rice or brown rice and top with some roasted peanuts

Enjoy!