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When it comes to rich, aromatic comfort food, few dishes can compete with a good Beef Massaman Curry. Even though it might seem like it has a long list of ingredients (and it does!), don’t be intimidated—this dish is actually quite simple to assemble. And with the help of a pressure cooker, it comes together faster than you’d ever expect, without sacrificing a bit of flavor.
Jump to RecipeWhat is Massaman Curry?
Massaman Curry has its roots in southern Thailand, but it reflects a fascinating blend of influences. The dish was likely introduced by Persian traders centuries ago and has evolved into a uniquely Thai creation, infused with warm spices like cinnamon, cardamom, and cloves—ingredients not typically found in traditional Thai curries.
Massaman Curry is milder than other Thai curries, with a rich, slightly sweet, and savory flavor profile that is absolutely unforgettable. It’s traditionally made with beef, chicken, or lamb, simmered gently until melt-in-your-mouth tender.
Why Use a Pressure Cooker?
Traditionally, Beef Massaman Curry is slow-cooked for hours to achieve that incredible, tender texture. But thanks to modern pressure cookers, you can dramatically cut down the cooking time without losing any of the deep, developed flavors.
Using a pressure cooker makes it easy to soften tougher cuts of beef quickly, infusing the meat with all the aromatic spices and creamy coconut goodness in a fraction of the time. Plus, it’s a mostly hands-off process—just set it, walk away, and come back to a kitchen filled with the irresistible smell of homemade curry.
Why You’ll Love This Beef Massaman Curry
Tender, fall-apart beef that’s infused with spice and coconut flavors
Rich and hearty sauce that pairs beautifully with rice or naan
Surprisingly simple assembly despite a long ingredients list
Time-saving thanks to the pressure cooker
Deep, comforting flavors perfect for family dinners or special gatherings
Othe Thai Recipes from the Blog
Tips for Success
Use a well-marbled cut of beef like chuck roast for the most tender results.
Don’t skip browning the beef—it adds an important depth of flavor to the final dish.
Massaman curry paste can be found at most Asian grocery stores or online; make sure to check for gluten-free versions if needed.
Serve it over fluffy jasmine rice and top with chopped peanuts, cilantro, and a squeeze of fresh lime for an authentic touch.
The cast of characters
Creating the beef massaman curry.
The Beef Massaman Curry plated
Beef Massaman Curry
My Beef Massaman Curry – Tender, Flavorful, and Surprisingly Easy Though it has a long list of ingredients, it's easy to make and worth it.
Ingredients
Making the Beef
- 2 Lbs chuck roast
- 1 Tbsp Avocado oil
- 1 Tsp Salt
- 2 1/2 Cups Cocounut milk
- 1 Jar Massaman curry paste
- 1/2 Whole Onion sliced
- 2 – 3 Tbsp FIsh Sauce
- 3 Tbsp Palm Sugar
- 2 – 3 Tbsp Tamarind paste minced
- 1 Lb Potatoes cubed
Instructions
Making the Beef
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Begin by seasoning and cubing the beef. Set your pressure cooker to saute. Once hot, add the beef and get some color on it.
Put all the remaining ingredients into the pressure cooker save for the potatoes and onions . Set for 30 minutes.
Once the timer goes off, releast the pressure or let the steam off naturally.
Check that the beef is fork tender, then add the potatoes and onions, and simmer on sauté mode for 10-15 mins or just until potatoes are done.
Taste and adjust seasoning with more fish sauce or tamarind as needed. Serve with jasmine rice and enjoy!
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