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I stumbled upon this massaman curry gem while craving Thai flavors but lacking time. My Instant Pot became my secret weapon, transforming a typically slow-cooked dish into a quick weeknight marvel. Rich, creamy, and bursting with complex flavors, this curry hits all the right notes. Tender chicken, velvety sweet potatoes, crunchy peanuts – every bite's a journey. Trust me, once you've tried this shortcut version, you'll never look back. Ready to spice up your dinner routine? Let's dive in!
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: Instant Pot Mutton Curry 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
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 Chickpea 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:
Nutrition value:
Keywords:
Read more: Instant Pot Chicken Curry Recipe
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.
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