Massaman Curry Recipe – Instant Pot & Stove

Saute chicken: Preheat the Instant Pot on Saute mode and add oil, ginger, garlic, curry paste, and chicken.

Add veggies and coconut milk: Sauté for 30-45 seconds then add carrots, onions, and baby corn. Stir in coconut milk and mix well.

Pressure Cook: Wait till the curry starts bubbling. This prevents the coconut milk from curdling under pressure. Cancel Saute, close the lid, and pressure cook for 5 minutes at high pressure.

Release pressure: Once done, let the pressure release naturally for 5 mins, then release manually. Open the lid after the pin drops.

Add delicate veggies: Turn on Saute. Add green beans and simmer until they cook to your preferred doneness. Now add broccoli florets and let them cook in the pot for a few minutes. Cancel Saute.

Finish: Squeeze a few drops of lime juice to finish this dish and serve with rice of choice.

Saute: Heat oil in a saucepan on medium-high heat. Add ginger, garlic, curry paste, and chicken, and sauté for 30-45 seconds. Add carrots, onions, green beans, and baby corn, and stir.

Add coconut milk: Shake the coconut cans before opening and pour into the pan scrapping all the cream from the sides of the can. Stir well.

Simmer: When the curry starts bubbling, reduce the heat to medium, cover the pan, and simmer for 12-15 minutes, or until the chicken and vegetables are cooked and tender.

Add delicate vegetables: Add the broccoli florets and let them cook in the curry for 3 minutes or until they cook to your desired tenderness.

Finish and garnish: Turn off the heat and squeeze a few drops of lime juice to finish this dish. Garnish with chopped Thai or regular basil and enjoy!