📝 About This Recipe
Hailed as the 'King of Curries,' Massaman is a luxurious fusion of Thai aromatics and Persian-inspired spices like cinnamon and cardamom. Using the Instant Pot transforms tough, flavorful beef chuck into melt-in-your-mouth morsels in a fraction of the traditional simmering time. This recipe delivers a rich, velvety sauce that perfectly balances sweet, salty, and sour notes with the buttery crunch of toasted peanuts.
🥗 Ingredients
The Protein and Aromatics
- 2 pounds Beef Chuck Roast (cut into 1.5-inch cubes)
- 2 tablespoons Coconut Oil (or neutral oil)
- 4 tablespoons Massaman Curry Paste (Maesri or Mae Ploy brands recommended)
- 1/2 cup Shallots (peeled and halved)
The Braising Liquid
- 14 ounces Full-fat Coconut Milk (one can, do not shake before opening)
- 1/2 cup Beef Broth (low sodium)
- 2 tablespoons Palm Sugar (finely chopped; substitute with brown sugar)
- 2 tablespoons Fish Sauce (adjust to taste)
- 2 tablespoons Tamarind Paste (concentrate)
- 1 piece Cinnamon Stick (whole)
- 2 pieces Star Anise (whole)
The Vegetables and Finishes
- 1 pound Yukon Gold Potatoes (peeled and cut into 1-inch chunks)
- 1/3 cup Roasted Peanuts (unsalted)
- 3 pieces Bay Leaves (dried)
- 1 tablespoon Lime Juice (freshly squeezed)
👨🍳 Instructions
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1
Set your Instant Pot to 'Sauté' mode on the High setting. Add the coconut oil and allow it to melt and shimmer.
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2
Sear the beef cubes in batches to avoid overcrowding. Brown them for 3-4 minutes per side until a deep crust forms, then remove and set aside on a plate.
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3
Open the can of coconut milk without shaking. Spoon out the thick 'cream' from the top (about 1/2 cup) and add it to the pot.
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4
Stir the curry paste into the coconut cream. Sauté for 2-3 minutes, stirring constantly, until the paste is fragrant and the oil begins to separate from the cream.
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5
Deglaze the pot by pouring in the beef broth. Use a wooden spoon to scrape up all the browned bits (fond) from the bottom to prevent a 'Burn' warning.
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6
Return the browned beef and any accumulated juices to the pot. Add the remaining coconut milk, palm sugar, fish sauce, tamarind paste, cinnamon stick, star anise, and bay leaves.
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7
Stir in the halved shallots and the potato chunks, ensuring the potatoes are mostly submerged in the liquid.
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8
Secure the lid and set the valve to 'Sealing.' Cancel Sauté mode and select 'Pressure Cook' (High) for 35 minutes.
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9
When the cooking time is up, allow the pressure to release naturally for 15 minutes before manually releasing any remaining steam.
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10
Open the lid carefully. Remove and discard the cinnamon stick, star anise, and bay leaves.
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11
Stir in the roasted peanuts and fresh lime juice. The residual heat will soften the peanuts slightly while maintaining their crunch.
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12
Taste the sauce. It should be a harmonious blend of sweet, sour, and salty. Add a splash more fish sauce for salt or lime for acidity if needed.
💡 Chef's Tips
Always sear your beef in batches; overcrowding leads to steaming rather than browning, losing depth of flavor. If your sauce is too thin after pressure cooking, remove the lid and use the 'Sauté' function for 5-7 minutes to reduce and thicken it. For the most authentic flavor, use Maesri or Mae Ploy brand curry pastes which are often more concentrated and spicy than supermarket brands. Don't skip the tamarind paste; it provides the signature fruity sourness that defines a true Massaman. If you prefer a milder curry, start with 3 tablespoons of paste and add more later if desired.
🍽️ Serving Suggestions
Serve over steaming hot Jasmine rice to soak up the fragrant sauce. Accompany with a side of Thai Cucumber Salad (Achat) to provide a crisp, refreshing contrast. Pair with a cold Singha beer or a crisp Riesling to balance the warm spices. Garnish with fresh cilantro or thinly sliced red chilies for a pop of color and heat. Provide a small bowl of extra lime wedges and fish sauce at the table for guests to customize their spice levels.