Description
A rich and fragrant Beef Massaman Curry that offers a harmonious blend of sweet, savory, and a hint of heat—perfect for family dinners or cozy nights in.
Ingredients
Scale
- 1.5 lb beef chuck, cut into 2-inch cubes
- 2.5 cups coconut milk
- 1 batch semi-homemade massaman curry paste
- 2 to 3 tablespoons fish sauce
- 3 tablespoons palm sugar, chopped
- 2 to 3 tablespoons tamarind paste
- 11 oz russet or Yukon gold potato, cut into 1.5-inch chunks
- Half a large onion, cut into 0.5-inch strips
- 0.25 cup roasted peanuts (optional)
- Jasmine rice for serving
Instructions
- Grind spices into a powder using a mortar and pestle or coffee grinder.
- Mix curry paste, ground spices, and shrimp paste (if using) in a bowl.
- Sear beef in a skillet until browned; remove and set aside.
- Deglaze the pan with a splash of water, scraping up browned bits.
- Prepare the Instant Pot by heating 0.5 cup of coconut milk in sauté mode.
- Add the curry paste, remaining coconut milk, beef, deglazed juices, fish sauce, palm sugar, and tamarind paste; mix well.
- Pressure cook on high for 30 minutes.
- Allow for a 10-minute natural pressure release, then quick-release remaining pressure.
- Add potato, onions, and peanuts; simmer on sauté mode for 10 to 15 minutes.
- Taste and adjust seasoning before serving over jasmine rice.
Notes
Use high-quality beef and fresh spices for the best flavors. Leftovers can be stored in the fridge for up to 3 days or frozen for 3 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 9g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg