Today we are sharing with you another fantastic recipe.
A great Pressure-Cooker Thai Beef Massaman, a unique Thai Curry.
How to make Thai Massaman in a Pressure-cooker?
Cooking this in a pressure cooker helps get it to the table that bit faster! Yet you still have soft succulent beef chunks.
What is Massaman Curry Paste made off?
Made from a blend of Cardoman, cloves, cinnamon, coriander, cumin, pepper and mild chillies. It is available to buy in most supermarkets. Or you can make your own if you wish?
What pressure cooker can I use for Massaman Thai curry?
Firstly fry of the onion and beef until just browned in fry/saute mode. If you have an older model which doesn't have this option you can fry in a pan instead. Turn off fry/saute mode.
Add in Massaman Paste and stir to coat meat and onions for a minute.
Next, add in a tin of coconut milk, fish sauce, chicken stock and brown sugar, giving it a good stir.
Finally add in baby new potatoes, star anise and cinnamon stick, place lid on the pressure cooker.
Place on Meat mode (High pressure) for 15 minutes with the valve closed.
Once finished turn off pressure cooker and leave to naturally release pressure for another 15 minutes.
What to serve up with Massaman Curry?
Time to stirfry some vegetables and cook some Jasmine sticky rice and oven cook some vegetable spring rolls, perfect to serve up with Beef Massaman.
Place the rice into a small bowl and tip it upside down in the centre of a bigger bowl. Then place the Thai Beef Massaman around the rice tower.
Cut the potatoes in half, add a sprinkle of peanuts around & some fresh chillies if extra heat is desired and lastly a squeeze of lime (optional).
Is Thai Massaman mild or hot?
The paste is rich in flavour but mild in heat. We like it this way as the kids will eat it with us but for the adults, we like to add some extra fresh chillies at the end for more of a kick.
We love this dish, Thai food is one of our favourites always bursting with rich flavours.
The sauce is perfect for dipping vegetable spring rolls into!
Pressure-Cooker Thai Beef Massaman
- 500 g (1.1lb) Diced Beef
- 2 small Onions diced
- 190 ml (¾ cup) Massaman Paste
- 400 ml (14 oz) Coconut milk do not use low fat versions for this
- 1 tbsp fish sauce
- 1 teaspoon Brown sugar
- 190 ml (¾ cup) chicken stock we used 1 chicken oxo cube
- 1 Star Anise
- 1 Cinnamon stick
- 500 g (1lb 1oz) baby new potatoes
- 2 tablespoon Peanuts crushed
- 1 Chilli sliced thinly (optional)
- 1 teaspoon lime juiced
- Put 1 tablespoon of oil in the Pressure Cooker on sautee/fry mode.
- Add beef and onions, fry for 4 minutes until beef has just browned
- Add Massaman Curry paste, stir to coat for 1 minute.
- Add coconut milk, fish sauce, brown sugar, chicken stock, star anise, cinnamon stick and baby new potatoes.
- Cook on Meat mode for 15 minutes. Then allow pressure to release naturally for 15 minutes.
- Sprinkle with crushed peanut, serve up next to Jasmine Sticky Rice.
- Optional. If you like extra kick add fresh chillies and/or a squeeze of lime.
If you like this Pressure-Cooker Thai Beef Massaman, why not try out some of our other pressure cooker recipes.