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Step into my kitchen, folks! I've been experimenting, and boy, do I have a treat for you. My latest culinary adventure? An Instant Pot Massaman Curry that will knock your socks off. Combining coconut milk's creaminess, a spark of lime, and the warmth of massaman paste, this dish is a symphony of flavors. Ready to whip up some magic? Let's do it.
Ingredients for Instant Pot Massaman Curry
- Vegetable oil: Adds flavor and helps cook ingredients without sticking, essential for sautéing and browning in this curry recipe.
- Onion: Provides a savory base flavor and sweetness when cooked, enhancing the overall taste profile of the massaman curry.
- Garlic: Infuses a pungent and aromatic flavor, a staple in curry dishes, adding depth and complexity to the dish.
- Ginger: Adds warmth and a zesty kick, complements the curry paste, and brings a fresh and vibrant flavor to the dish.
- Massaman curry paste: The heart of the dish, a blend of spices and aromatics that gives the curry its signature rich and fragrant taste.
- Chicken thighs: Tender and flavorful, they absorb the curry flavors well, adding protein and richness to the dish.
- Coconut milk: Creamy and luscious, it balances the spices and adds a hint of sweetness, creating a velvety texture.
- Chicken broth: Enhances the savory depth of the curry, provides moisture, and helps meld all the flavors together harmoniously.
- Brown sugar: Adds a touch of sweetness to balance the heat and spices, creating a well-rounded and harmonious flavor profile.
- Fish sauce: Provides a savory umami punch, adding depth and complexity to the curry, enhancing the overall taste experience.
- Lime juice: Brightens the flavors, adds a tangy kick, and balances the richness of the curry with a refreshing citrus note.
- Sweet potato: Offers a natural sweetness and hearty texture, absorbing the flavors of the curry and adding a nutritional boost.
- Red bell pepper: Adds a pop of color, sweetness, and crunch, complementing the curry with a fresh and vibrant taste.
- Roasted peanuts: Provides a crunchy texture and nutty flavor, adding a contrast to the creamy curry and enhancing overall taste.
- Fresh cilantro: Adds a fresh and herbaceous note, brightening the dish with a burst of color and a hint of freshness.
Read more: Curry Lamb Stew Recipe
Essential Tools for Making This Curry Recipe
- Instant Pot: Essential for pressure cooking the curry quickly while infusing flavors into the ingredients efficiently.
- Chef's knife: Needed for chopping the onion, garlic, ginger, chicken, sweet potato, and red bell pepper with precision.
- Cutting board: Provides a stable surface for chopping and preparing the various ingredients for the curry recipe.
Instant Pot Massaman Curry Recipe
This Instant Pot Massaman Curry is a delicious and easy-to-make Thai dish that combines tender chicken thighs with a rich and flavorful curry sauce. Perfect for a quick weeknight dinner!
Equipment
- Instant Pot
- Knife
- Cutting board
- Measuring Cups
- Measuring Spoons
Ingredients:
Main Ingredients
- 1 tablespoon vegetable oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 tablespoon grated ginger
- 2 tablespoons Massaman curry paste
- 1 lb chicken thighs cut into bite-sized pieces
- 1 can coconut milk 14 oz
- 1 cup chicken broth
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 sweet potato peeled and cubed
- 1 red bell pepper sliced
- 1/4 cup roasted peanuts
- Fresh cilantro for garnish
Read more: Instant Pot Chicken Curry Recipe
Instructions:
- Set the Instant Pot to sauté mode and heat the vegetable oil. Add the onion, garlic, and ginger, and cook until fragrant.
- Stir in the Massaman curry paste and cook for another minute.
- Add the chicken thighs and brown them on all sides.
- Pour in the coconut milk, chicken broth, brown sugar, fish sauce, and lime juice. Stir well.
- Add the sweet potato and red bell pepper.
- Close the Instant Pot lid and set to high pressure for 10 minutes.
- Once done, quick release the pressure and open the lid. Stir in the peanuts.
- Serve the Massaman curry over rice, garnished with fresh cilantro.
Notes:
For a vegetarian version, you can substitute the chicken with tofu or chickpeas and use vegetable broth instead of chicken broth.
Nutrition value:
Calories: 520kcalCarbohydrates: 22gProtein: 28gFat: 36gSaturated Fat: 22gCholesterol: 110mgSodium: 820mgPotassium: 780mgFiber: 4gSugar: 8gVitamin A: 200IUVitamin C: 45mgCalcium: 80mgIron: 4mg
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Tried this recipe?Let us know how it was!
Tips for Making Massaman Curry Ahead of Time
Make Ahead Instructions
- Cook the massaman curry as directed in the recipe.
- Let the curry cool completely before storing in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Allow the curry to cool completely.
- Transfer the curry to a freezer-safe container or resealable bag.
- Label with the date and store in the freezer for up to 3 months.
Massaman curry is believed to have originated in Thailand but has influences from Persian and Indian cuisine, making it a unique fusion dish.
Common Questions About This Instant Pot Curry Recipe
FAQ:
Is this instant pot massaman curry recipe spicy?
Massaman curry paste typically has a mild level of spiciness, but you can adjust the heat by adding more or less paste to suit your taste preferences.
Can I use a different protein instead of chicken in this recipe?
Yes, you can substitute the chicken with beef, tofu, or even chickpeas for a vegetarian option.
How long does it take to cook this massaman curry in the instant pot?
Once the instant pot comes to pressure, the curry cooks on high pressure for 10 minutes, making it a relatively quick and convenient meal.
Is massaman curry gluten-free?
Most massaman curry pastes are gluten-free, but it's essential to check the label to ensure there are no gluten-containing ingredients.
Can I make this curry in a slow cooker instead of an instant pot?
Yes, you can adapt this recipe for a slow cooker by adjusting the cooking times and following the same steps but using the slow cooker setting.
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