Massaman Beef Curry

Massaman Beef Curry

25 September 2018

A rich and fragrant Thai curry with just a few ingredients using the pressure cooker makes the beef extra tender in a fraction of the time it would take to cook conventionally. You can buy the curry paste in the major supermarkets or in a specialist shop, and you’ll need the coconut milk that comes in a tin not from a chilled carton and its best not to use the reduced fat variety.
  • Recipe

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

peeled or unpeeled

halved if large

To serve - Steamed basmati rice

Handful fresh coriander

chopped

1 red chilli

finely sliced

Handful peanuts

roughly chopped

Instructions

1Melt 1 tsp coconut oil in the pressure cooker and brown the onion wedges on each side, then remove and set aside

2Melt 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. Add the beef, stir to coat and cook for another minute,Add the Kaffir lime leaves and lemongrass then pour over the coconut milk,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,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,Transfer to a serving dish and scatter with the peanuts, sliced red chilli and chopped coriander. Serve with plain rice and wedges of lime

A rich and fragrant Thai curry with just a few ingredients using the pressure cooker makes the beef extra tender in a fraction of the time it would take to cook conventionally.
You can buy the curry paste in the major supermarkets or in a specialist shop, and you’ll need the coconut milk that comes in a tin not from a chilled carton and its best not to use the reduced fat variety.