Thai Massaman Curry

Thai Massaman Curry

Enjoy the aroma and authenticity of our delicious curry.

The curry is mild, savory and sweet. You can adjust the taste to suit your tastes.

Ingredients

• 2 Tbs Sesame oil (or vegetable oil)
• 500g beef, diced
• 1 onion thinly sliced
• 2 Tbs Massaman spice blend
• 2 large potatoes, peeled and diced
• 270mL coconut cream
• 1 red capsicum, thinly sliced
• 1 tomato, sliced
• 2 Tbs palm sugar
• 1/2 cup chicken stock
• 1 Tbs Lime juice
• 2 Tbs Fish sauce

Step 1

In a Pressure Cooker, heat oil and brown meat, remove from the pot

Step 2

Fry the onions and red capsicum until softened. Add the spice blend, stir for about 3 minutes then add potato, coconut cream, tomato, palm sugar, chicken stock/water

Step 3

Stir meat through, then close and lock the Pressure Cooker and bring to pressure on high heat using setting 2 (Pressure is reached when the red Pressure Indicator has risen). Agitate the pot occasionally to avoid burning food.

Step 4

Once at pressure, then turn the heat to low and cook for 15 minutes on the lowest heat to maintain pressure

Step 5

Remove the Pressure Cooker from heat completely, and allow it to come off pressure naturally.

Step 6

Add lime juice and fish sauce, stir, and serve.

Chef’s Tips

For that true authentic flavour serve with jasmine rice.

Thai Massaman Curry

Enjoy the aroma and authenticity of our delicious curry.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Main Course

Servings 6

Ingredients

  

• 2 tbsp sesame oil (or vegetable oil)
• 500g beef (diced)
• 1 onion (thinly sliced)
• 2 tbsp massaman spice blend
• 2 large potatoes (peeled and diced)
• 270ml coconut cream
• 1 red capsicum (thinly sliced)
• 1 tomato (sliced)
• 2 tbsp palm sugar
• 1/2 cup chicken stock
• 1 tbsp lime juice
• 1 tbsp fish sauce

Instructions

 

• In the pressure cooker, heat oil and brown meat, remove from pot
• Fry the onions and red capsicum until softened. Add the spice blend, stir for about 3 minutes then add potato, coconut cream, tomato, palm sugar, chicken stock/water
• Stir meat through, then close and lock the Pressure Cooker and bring to pressure on high heat using setting 2 (Pressure is reached when the red Pressure Indicator has risen). Agitate the pot occasionally to avoid burning food.
• Once at pressure, then turn the heat to low and cook for 15 mins on the lowest heat to maintain pressure
• Remove the Pressure Cooker from heat completely, and allow it to come off pressure naturally.
• Add lime juice and fish sauce, stir and serve.

Notes

For that true authentic flavour serve with jasmine rice.