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!
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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
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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