Beef Massaman Curry
This ones for my fellow spice lovers out there. My instant pot version of this Thai curry has layers of flavor and packs some heat with a nice kick.
Side note: The rice I made here is a combination of brown and white Jasmine rice which creates texture, more flavor, and not to mention added nutrients.
Cooking Method
Instant Pot
Time
🕒🕒
Recipe
Ingredients (4 Servings)
2 LB BEEF STEW MEAT (pre-cut cubes)
5 MEDIUM RED SKINNED POTATOES, QUARTERED
1/2 ONION, DICED
4 OZ RED CURRY PASTE
1 (14OZ) CAN COCONUT MILK
1/2 CUP ROASTED PEANUTS
1 TSP CUMIN
1 TSP CORIANDER SEEDS
1 TBSP FISH SAUCE
1 TBSP BROWN SUGAR
1/4 CUP WATER
JUICE OF 1 LIME
PINCH OF NUTMEG
PINCH OF CINNAMON
Instructions
Add coconut milk and curry paste to an instant pot and set to sauté mode. Stir until smooth.
Add beef, cumin, coriander, fish sauce, sugar, water, lime juice, nutmeg and cinnamon. Stir to combine and close the lid and cook on high pressure for 15 minutes. Release pressure.
Drop in potatoes, onion and peanuts and stir to coat. Close the lid and cook for another 5 minutes on high pressure. Release pressure.
Serve with rice.
