Massaman curry is probably my favorite type of curry dish that originated from Thailand. The curry dish is usually made with fragrant spices that give it rich and aromatic flavors. It can be prepared with any type of protein of your choice such as meat or tofu.
In my opinion, the taste of Massaman curry is somewhat similar to Panang curry, or the famous Indonesian beef rendang, especially when it's cooked using beef. The massaman curry however has a much thinner consistency compared to beef rendang.
Instant Pot Massaman Curry with Beef
This Instant Pot Massaman curry recipe is made of massaman curry paste, fish sauce, coconut milk, cardamom, cinnamon, beef, small potatoes, and onion.
I cooked this massaman curry in an instant pot to speed up the process. I am sure that this recipe works great on the stove and slow cooker as well.
Unlike many other Asian recipes I've featured in this blog, this Masaman curry uses a pre-made paste that is available at most any Asian grocers. This pre-made paste will make your cooking easier and reduce the number of ingredients you have to use.
The Best Massaman Curry Paste
I highly recommend using this Maesri Masaman Curry Paste that you can purchase for around $1.50 per can or $4.99 per 14 oz jar. I think it's the cheapest and the best pre-made Masaman curry in the market by far.
Cooking with pre-made curry paste can be tricky so you must do each step properly. To get the most out of this meal I like to make a few adjustments which bring the dish to the next level, even better than what you'll find in a Thai restaurant.
How to Make Beef Massaman Curry in an Instant Pot
Step 1. Brown the Beef
- Cut the beef into large chunks (about 3x3 cm).
- Heat 2 tablespoons of oil and brown the meat for about 2-4 minutes on each side. Transfer the meat to a plate and set it aside.
Step 2. Pressure Cook
- Bring ½ cup of coconut milk to a boil. Add the curry paste, then stir to combine. Be sure to scrape all the browned bits from the bottom of the pot.
- Add the remaining coconut milk, beef, cardamom, cinnamon, and fish sauce to the pot.
- Secure the lid then select the "Manual" setting. Cook for 30 minutes at high pressure. Once the cooking cycle is completed, let the pressure release naturally.
- Add potatoes and onions into the pot. Secure the lid then select the "Manual" setting. Cook for 5 minutes at high pressure, with quick release.
FAQ and Cooking Tips
Beef chuck is the best type of meat you can use for stew. It's tougher than the sirloin but it will get more tender and juicier the longer you cook it. It's cheap and it's also the best type of meat to cook in the slow cooker or Instant Pot.
You can cook this Massaman curry in a slow cooker. Simply follow the same cooking steps below and cook the curry on low for 7-9 hours low or 4-5 hours on high heat. You can put the potatoes and onions about halfway through cooking so they become tender and not soggy.
You can cook this Massaman curry recipe on the stove. Simply follow the same cooking steps and add about 1½ of low sodium broth into the mixture. Cover the pot and cook on low heat for about 2 hours or until tender. Check and stir often. Add extra liquid if necessary. Add potatoes and onions, cook for a further 25 minutes or until the potatoes are tender.
First, let the leftover curry cool down to room temperature but no longer than 2 hours. Place the leftover in an airtight container. Properly stored, it can last 3-4 days in the refrigerator or up to 3 months in the freezer.
Check Out More Instant Pot Recipes
- Instant Pot Chicken Tortilla Soup
- Instant Pot Mussels in White Wine
- Instant Pot Indian-Style Rice
- Instant Pot Chicken Tikka Masala
- Pressure Cooker Osso Buco
- Instant Pot Greek Lemon Chicken Soup
- Instant Pot Ground Beef and Rice
- Instant Pot Stuffed Pepper Soup
Did you make this recipe? Be sure to leave a rating and a comment below! I'd appreciate it.
Instant Pot Massaman Curry with Beef
- 1¾ pound beef stew or beef chuck, (cut into large chunks - about 3x3 cm)
- 2 tbsp vegetable or canola oil, (add more if necessary)
- 4 oz (1 can) massaman curry paste
- 1 tbsp Thai fish sauce
- 2½ cups coconut milk , (a good quality)
- ½ tsp ground cinnamon
- ¼ tsp ground cardamon
- ¾ pound small potatoes , (about 10 pieces)
- ½ yellow onion, (cut into large strips)
To Serve (Optional):
- roasted peanuts
- chopped red chilies
- white rice
- Heat 2 tbsp of oil. Working in batches, cook beef until browned on all sides. Transfer the meat to a plate and set it aside.
- Bring ½ cup of coconut milk to a boil. Be sure to scrape all the browned bits from the pot to add flavors and to prevent burning. Add curry paste, fish sauce, cinnamon, cardamom, and the remaining coconut milk. Stir well.
- Add the remaining coconut milk, and browned beef back to the pot. Secure the lid then select the "Manual" setting. Cook for 30 minutes at high pressure then let the pressure release naturally. Adjust seasoning with salt, black pepper, fish sauce, or sugar if necessary.
- Add small potatoes (whole) and onions into the pot. Secure the lid then select the "Manual" setting. Cook for 5 minutes at high pressure then quick release. Serve with chopped peanuts and white rice.