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Spoonful of Massaman beef curry above bowl.
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Instant Pot Massaman Beef Curry

Authentic tasting Thai Massaman Curry made easy at home in the Instant Pot, with Massaman curry paste and creamy coconut, tender beef, potatoes and peanuts. It's delicious with rice for a cozy and warm weeknight dinner.
Course Main Course
Cuisine Thai
Keyword Instant Pot, beef massaman curry, massaman curry recipe, Instant Pot beef curry
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Author Kelly | the hungry bluebird

Ingredients

  • 1 tablespoon olive oil
  • 1½ - 2 pounds lean beef stew meat or beef chuck, cut in about 1-inch cubes I use about 1¾ pounds of beef
  • 4 ounces massaman curry paste I like Maesri brand in the can
  • 2 tablespoons brown sugar
  • 1 14-ounce can regular, full-fat coconut milk good quality like Aroy-D
  • ¼ cup water or beef broth
  • 1 tablespoon Thai tamarind concentrated
  • 1 tablespoon fish sauce preferably Red Boat brand
  • 2 large Yukon Gold potatoes, peeled and cut into about 1-inch cubes
  • ½ cup onion, large dice/cubes
  • ½ cup roasted salted peanuts

Instructions

  • Brown the beef. Turn on sauté function and heat the olive oil, add the beef and brown on all sides. Remove to plate and set aside. Work in batches if needed.
  • Remove all but a tablespoon of oil and add the curry paste and brown sugar. Whisk together and cook for a minute or two to caramelize. Slowly whisk in the coconut milk, continue whisking to combine and it comes to a boil, about a minute. Turn off sauté mode.
  • Return browned beef and accumulated juices to pot, add water, tamarind concentrate and fish sauce. Stir to combine. Secure lid and seal, manually set to 'Pressure Cook' on high for 15 minutes.
  • Quick release the pressure, open the pot and add the potatoes, onions and peanuts. Close the lid and pressure cook on high another 5 minutes.
  • Quick release the pressure, open and gently stir the beef curry. Taste for seasoning, add more fish sauce or salt, if needed. Transfer to a serving dish and garnish with fresh chopped cilantro, if desired, and serve with jasmine rice.

Notes

  • I like Yukon Gold potatoes for this dish, other boiling type potatoes will work also.
  • If you don't have tamarind paste/concentrate or can't find it, just omit it. I have and it is still delicious. Or try stirring in some lime juice when it's finished to add a little tartness.
  • You can skip the browning step if you want and just add the beef cubes at the time called for in the recipe. You can also use beef broth instead of water for the ¼ cup of liquid.
  • Salted or unsalted peanuts work, adjust for salt as needed.
  • Fresh cilantro and a squeeze of fresh lime are a nice finishing touch but totally optional.