Instant Pot Massaman Curry Recipe

Chicken thighs: Provides tender and flavorful meat for the curry.

Coconut milk: Adds a rich and creamy texture to the curry.

Massaman curry paste: The key spice blend that gives the curry its unique flavor.

Potatoes: Adds a hearty texture and absorbs the curry flavors.

Carrots: Adds sweetness and color to the dish.

Onion: Provides a savory base flavor.

Fish sauce: Adds umami and depth to the curry.

Brown sugar: Balances the flavors with a touch of sweetness.

Chicken broth: Enhances the savory flavor and adds moisture.

Lime juice: Adds a fresh, tangy finish to the curry.

Roasted peanuts: Adds a crunchy texture and nutty flavor.

When sautéing the onions in the Instant Pot, make sure to cook them until they are fully translucent and slightly caramelized. This will enhance the sweetness and depth of flavor in your Massaman curry. Additionally, when adding the massaman curry paste, allow it to cook for a full minute to release its aromatic oils, which will infuse the dish with a richer taste.

• chicken thighs - Substitute with tofu: For a vegetarian option, tofu provides a similar texture and absorbs the flavors well.

• coconut milk - Substitute with almond milk with coconut extract: If you are avoiding coconut, almond milk with a bit of coconut extract can mimic the flavor.

• massaman curry paste - Substitute with red curry paste with added spices: If you can't find massaman curry paste, red curry paste with a bit of ground cinnamon, cloves, and cardamom can be a good alternative.

• diced potatoes - Substitute with sweet potatoes: Sweet potatoes offer a different flavor profile but still provide the starchy texture needed.

• sliced carrots - Substitute with parsnips: Parsnips have a similar texture and slightly sweet flavor that works well in curries.

• chopped onion - Substitute with shallots: Shallots provide a milder, sweeter flavor that can complement the curry.

• fish sauce - Substitute with soy sauce: For a vegetarian or vegan option, soy sauce provides the umami flavor without the fish.

• brown sugar - Substitute with maple syrup: Maple syrup can add a similar sweetness with a slightly different flavor profile.

• chicken broth - Substitute with vegetable broth: For a vegetarian version, vegetable broth works well and maintains the depth of flavor.

• lime juice - Substitute with lemon juice: Lemon juice can provide the necessary acidity and brightness if lime juice is unavailable.

• roasted peanuts - Substitute with cashews: Cashews offer a similar crunch and can be roasted to enhance their flavor.

• Allow the Massaman curry to cool to room temperature before storing. This helps prevent condensation, which can lead to soggy textures and spoilage.
• Transfer the curry into airtight containers. Glass containers with tight-fitting lids are ideal, but high-quality plastic containers work as well.
• Label the containers with the date of preparation. This ensures you keep track of freshness and consume the curry within a safe timeframe.
• Store the containers in the refrigerator if you plan to consume the curry within 3-4 days. The flavors often meld and improve after a day or two.
• For longer storage, place the containers in the freezer. Massaman curry can be frozen for up to 3 months without significant loss of flavor or texture.
• To reheat refrigerated curry, transfer it to a saucepan and warm over medium heat, stirring occasionally until heated through. You can also use a microwave, heating in 1-minute intervals and stirring in between.
• For frozen curry, thaw it in the refrigerator overnight before reheating. If you're in a hurry, you can use the defrost setting on your microwave.
• When reheating, you may need to add a splash of coconut milk or chicken broth to restore the desired consistency, as the curry may thicken upon cooling.
• Always check the curry for any signs of spoilage before consuming. If it has an off smell, unusual texture, or discoloration, it's best to discard it.
• Serve the reheated Massaman curry with freshly steamed rice or naan bread for a comforting, delicious meal.

• For stovetop reheating, place the leftover massaman curry in a saucepan. Add a splash of chicken broth or coconut milk to maintain its creamy consistency. Heat over medium-low, stirring occasionally until warmed through.

• To reheat in the microwave, transfer the curry to a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power in 1-minute intervals, stirring in between, until hot.

• If using an oven, preheat to 350°F (175°C). Place the curry in an oven-safe dish, cover with foil, and bake for about 20 minutes or until heated through. Stir halfway to ensure even heating.

• For those with an Instant Pot, use the sauté function. Add the leftover curry to the pot with a bit of chicken broth or coconut milk. Stir occasionally until it reaches the desired temperature.

• To reheat using a slow cooker, transfer the curry to the slow cooker and set it on low. Stir occasionally and heat for 1-2 hours until thoroughly warmed.

• For a quick reheat, you can use a double boiler. Place the curry in a heatproof bowl over simmering water. Stir frequently until it’s hot and ready to serve.

• Instant Pot: This is the main cooking device used to sauté, pressure cook, and combine all the ingredients efficiently.

• Sauté function: A feature on the Instant Pot that allows you to sauté onions and curry paste before pressure cooking.

• Pressure cooker lid: The lid used to seal the Instant Pot for pressure cooking.

• Measuring cups: Used to measure out the coconut milk, chicken broth, and other liquid ingredients accurately.

• Measuring spoons: Used to measure out the massaman curry paste, fish sauce, brown sugar, and lime juice.

• Wooden spoon: Useful for stirring the ingredients together in the Instant Pot.

• Chef's knife: Essential for cutting the chicken thighs, potatoes, carrots, and onions into the required sizes.

• Cutting board: A surface to safely chop and prepare all the vegetables and chicken.

• Serving spoon: Used to serve the finished curry.

• Rice cooker: Optional, but useful for preparing steamed rice to serve with the curry.

• Mixing bowl: Handy for holding prepped ingredients before they are added to the Instant Pot.

• Tongs: Useful for handling the chicken pieces while sautéing.

• Can opener: Needed if your coconut milk comes in a can.

Prep ingredients ahead: Chop the onion, potatoes, and carrots in advance to save time during cooking.

Use pre-cooked chicken: Substitute raw chicken thighs with pre-cooked or rotisserie chicken to reduce cooking time.

Ready-made curry paste: Opt for store-bought massaman curry paste to skip the step of making it from scratch.

Instant pot settings: Familiarize yourself with the instant pot settings to quickly switch between sauté and pressure cooking modes.

Batch cooking: Double the recipe and freeze half for a quick meal later.