Description

A classic Thai massaman curry made faster with the help of the pressure cooker. I also include my secret weapon: semi-homemade massaman curry paste, so you can make a flavourful massaman curry without having to make the whole paste from scratch!

Ingredients

1 ½ lb (680 g) beef chuck, 2-inch cubes
2 ½ cups (600 ml) coconut milk
1 batch semi-homemade massaman curry paste (recipe below)
2-3 Tablespoons (30-45 ml) fish sauce
3 Tablespoons (35 g) palm sugar, chopped
2-3 tablespoons (30-45 ml) tamarind paste (see note 1)
11 oz (300 g) russet or yukon gold potato, 1.5-inch chunks
Half a large onion, cut in ½-inch strips
¼ cup (60 ml) roasted peanuts
Jasmine rice for serving

Quick Semi-Homemade Massaman Curry Paste

3 ½ Tablespoons (50 g) store bought red curry paste (see note 2)
1 teaspoon (5 ml) toasted coriander seeds
1 teaspoon (5 ml) toasted cumin seeds
1 teaspoon (5 ml) ground cinnamon
¼ teaspoon (1.25 ml) ground cloves
⅛ teaspoon (0.6 ml) ground nutmeg
¼ teaspoon (1.25 ml) ground cardamom
1 teaspoon (5 ml) fermented shrimp paste (gapi), optional

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Instructions

Important Safety Note: https://www.hippressurecooking.com/consumer-alert-food-explosion-after-pressure-release/

For the curry paste:

Grind all whole spices into a powder either in a mortar and pestle or in a coffee grinder.
Mix together curry paste, ground spices, and fermented shrimp paste, if using.

For the curry:

Optional step: searing the beef (if not doing, skip ahead to step 3). In a large skillet, add just enough oil to coat the bottom and heat over medium high heat until hot. Add beef in one layer and without crowding the pan, and let sear until the bottom is well browned. Flip beef and brown the other side. Pay attention to the heat and make sure the browned bits on the pan are not burned. Turn heat off, and remove beef from the pan.
Turn heat back on to medium, add just enough water to coat the bottom of the pan and scrape all the browned bits off into the water. Keep this pan juice for added flavour. Note: If you have burned the stuff that’s stuck on the pan, do not deglaze it and just discard.
In sauté mode, medium heat, add ½ cup coconut milk and bring to a boil.
Add curry paste and stir to mix well. Turn heat to low, and let the mixture thicken, stirring frequently, until very thick or until coconut oil separates from the paste (if this doesn't happen and the coconut milk is super thick, just move on).
Add remaining coconut milk and stir to mix. Add the beef, deglazed pan juice (if any), 2 Tbsp fish sauce, palm sugar and tamarind. Stir to mix well.
Close Instant Pot and set it to “Pressure Cook” mode using high pressure for 30 minutes.
Once the timer goes off, let it naturally release for 10 minutes or, if you have time, wait until the pressure valve falls down (I always put a wet cold towel on the metal part of the lid to make this go faster).
Press the quick release button to release remaining pressure, then open it. Check that the beef is fork tender, then add the potato, onions, peanuts, and simmer on sauté mode for 10-15 mins or just until potatoes are done.
Taste and adjust seasoning with more fish sauce or tamarind as needed. Serve with jasmine rice and enjoy!

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Notes

Use only tamarind paste from Thailand or Vietnam which should be a brown liquid. It’s sometimes labelled “tamarind concentrate.” You can also make tamarind from pulp using this tutorial.
I recommend Maeploy, Aroy-D, or Namjai brands of red curry paste. Avoid Thai Kitchen as it is very weak.