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Massaman Beef Curry Pressure Cooker Recipe

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Beef massaman curry (slow cooker) Caroline's Cooking
Beef massaman curry (slow cooker) Caroline's Cooking from www.carolinescooking.com

Description

Massaman beef curry is a classic Thai dish that is both flavorful and hearty. This pressure cooker version of the dish is packed with flavor and is incredibly easy to make. The beef is slow cooked in a blend of spices, coconut milk and tamarind paste, which gives the dish its signature sweet and sour taste. The pressure cooker makes the cooking process much faster, yet the beef still comes out tender and flavorful. A side of steamed jasmine rice is the perfect accompaniment to this delicious curry.

This dish is perfect for a weeknight meal as it only takes about 30 minutes to make. The ingredients are simple and can be easily sourced from most grocery stores. You can also customize the recipe to your liking by adding more vegetables or using different cuts of beef. The Massaman beef curry is a great way to enjoy a comforting and flavorful Thai meal in the comfort of your own home.

Ingredients

For the curry:

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon red pepper flakes
  • 2 pounds beef chuck roast, cut into 1-inch cubes
  • 1 cup coconut milk
  • 3 tablespoons tamarind paste
  • 1 cup water
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 1/2 cup roasted peanuts, chopped

Instructions

1. Heat the olive oil in the pressure cooker over medium-high heat. Add the onion and garlic and cook until softened. Add the ginger, coriander, cumin, turmeric, cardamom, cloves, cinnamon, salt, pepper and red pepper flakes and cook for another minute.

2. Add the beef cubes and stir to coat with the spices. Add the coconut milk, tamarind paste, water, fish sauce and brown sugar. Stir to combine.

3. Lock the lid onto the pressure cooker and cook on high pressure for 25 minutes. Once the cooking time is finished, let the pressure release naturally for 10 minutes before releasing the remaining pressure.

4. Open the lid and stir in the chopped peanuts. Serve the curry with steamed jasmine rice.

Equipment

  • Pressure cooker
  • Knife and cutting board
  • Measuring spoons
  • Measuring cups
  • Spatula

Notes

If you don't have a pressure cooker, you can make this dish in a slow cooker. Cook on low for 8-10 hours or on high for 4-6 hours.

Nutrition

One serving (1/4 of the recipe) has approximately 526 calories, 34.7 grams of fat, 13.2 grams of carbohydrates, and 31.2 grams of protein.


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