While the curry paste can be found in most major supermarkets or specialty shops, it's important to use full-fat coconut milk from a tin rather than the reduced-fat variety. Whether you're a fan of Thai cuisine or simply looking for a comforting and flavorful meal, this Massaman Beef Curry is sure to satisfy your taste buds.
Pressure Cooker Massaman Beef Curry
25 September 2018
Massaman Beef Curry is a delicious and aromatic Thai dish that is known for its rich and complex flavors. This curry is made with a few simple ingredients, including tender beef, fragrant spices, and creamy coconut milk. What's even better is that this recipe can be made using a pressure cooker, which significantly reduces the cooking time and makes the beef extra tender.
Category
Main
Serves
8
Cooking Time
40 minutes (30 mins at pressure)
Ingredients
3 tsp coconut oil
2 onions cut into wedges
200g jar Thai Massaman curry paste
1 kg diced beef (such as stewing steak)
1 x 400ml tin coconut milk (not the drink)
4 fresh or dried kaffir lime leaves (optional)
1 stalk lemongrass
600g baby new potatoes
Handful fresh coriander - chopped
1 red chilli - finely sliced
Handful peanuts - roughly chopped
Serve with steamed Basmati rice
Instructions
1Melt 1 tsp coconut oil in the pressure cooker and brown the onion wedges on each side, then remove and set aside
2 Melt another 2 teaspoonsful of coconut oil and fry the curry paste over medium heat, stirring all the time for 2 minutes. Take care as the paste may spit a little
3 Add the beef, stir to coat and cook for another minute
4 Add the Kaffir lime leaves and lemongrass then pour over the coconut milk
5 Put on the lid, lock in place and select the higher pressure setting. Place over high heat and bring up to pressure. As soon as pressure is reached (the indicator will pop up), reduce the heat to the minimum to maintain pressure and time for 20 minutes. When the time is up, turn off the heat and allow the pressure to drop naturally for 10 minutes then use the valve to carefully release any remaining pressure if necessary. See instruction booklet for details
6 Remove the lid and add the potatoes, pushing them down under the sauce. Add the browned onions. Replace the lid and select the higher pressure setting. Return to pressure then cook for 10 minutes. When the time is up, turn off the heat and allow the pressure to drop naturally for 10 minutes then use the valve to carefully release any remaining pressure if necessary. Remove the lemongrass stalk and lime leaves and discard. If required add a pinch of sugar or a squeeze of lime to adjust the sweetness
7Transfer to a serving dish and scatter with the peanuts, sliced red chilli and chopped coriander. Serve with rice and wedges of lime
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