Pressure Cooker Massaman beef curry from Thailand, with the help of a jar of curry paste.
- 1 tablespoon vegetable oil
- 2 medium onions, peeled, cut into 1/2 inch wedges
- 13.5-ounce can coconut milk
- 1/2 cup Massaman curry paste (a whole 4-ounce can)
- 3 pounds beef chuck, cut into 1-inch cubes
- 1 teaspoon Kosher Salt
- 1 cup chicken stock or water
- 1 tablespoon fish sauce (plus more to taste)
- 1 tablespoon soy sauce (plus more to taste)
- 1 tablespoon tamarind paste (plus more to taste)
- 1 tablespoon brown sugar (plus more to taste)
- 1 1/2 pounds new potatoes, rinsed and scrubbed
- 1/3 cup dry-roasted peanuts, crushed
- Brown the onions: Heat the vegetable oil over medium-high heat in the pressure cooker pot until shimmering. Add the onion wedges and cook without moving for 4 minutes, until well browned on one side. Remove to a plate.
- Fry the curry paste: Scoop the cream from the top of the can of coconut milk – it should yield about a cup of cream – and add it to the pot. Stir in the curry paste. Cook, stirring often, until the curry paste starts to fry, about 8 minutes.
- Pressure cook the curry: Sprinkle the beef with the kosher salt. Add the beef to the pot, and stir to coat with curry paste. Stir in the rest of the coconut milk, chicken stock, fish sauce, soy sauce, tamarind paste, brown sugar, and the cooked onions. Float the new potatoes on top of the liquid in the pot. Lock the lid on the pressure cooker and cook on high pressure (manual mode in my Instant Pot) for 15 minutes with an electric PC, or 12 minutes with a stovetop PC. Let the pressure come down naturally, about 20 minutes.
- Finish the curry: Remove the potatoes from the pot with a slotted spoon, cut each in half, and stir back into the pot. Taste the curry for seasoning, adding more fish sauce, tamarind paste, or brown sugar as needed. Ladle the curry into bowls, sprinkle with some of the roasted peanuts, and serve with Jasmine rice.
- Category: Pressure Cooker
- Cuisine: Thai