Instant Pot Chicken Massaman Curry
User Reviews
4.5
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Total Time
40 mins
-
Servings
4
-
Calories
681 kcal
-
Course
Main Course
-
Cuisine
Thai
Instant Pot Chicken Massaman Curry
Description
This recipe uses an Instant Pot to quickly cook chicken cut into pieces with Massaman curry paste, along with peeled cubed potatoes, sliced onion, and whole raw cashews. Fish sauce, brown sugar, and kosher salt season the curry, which begins with sautéing the curry paste in oil to release its aromas. Coconut milk is separated into cream and watery parts; the watery portion partially combines with other ingredients at the start, while the cream is stirred in at the end for richness.
Jasmine rice cooks in a separate bowl placed on a trivet inside the Instant Pot (pot-in-pot method) alongside the curry, cooking simultaneously under pressure to save time. After pressure cooking and a natural release, the rice is removed, and the curry is boiled gently before serving.
This dish combines tender chunks of chicken with soft potatoes and the crunch of cashews in a creamy, mildly sweet curry sauce. It works well as a complete meal served with steamed rice for a balanced plate.
Chilling the coconut milk beforehand facilitates easy separation of the cream. The method allows hands-off cooking with flavorful results and minimal cleanup.
Ingredients
- 1½ lbs chicken breasts cut into 2 inch pieces
- 1 massaman curry paste 4 ounce can, maesri brand
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 can coconut milk seperate cream and water - see note1, regular unsweetened
- 1 russet potato peeled and cut into 1 inch cubes, large
- 1 medium yellow onion sliced
- 20 cashew nuts whole raw
- 1 teaspoon fish sauce
- 1 teaspoon brown sugar
- 1 teaspoon kosher salt
Pot in Pot Rice
- 1 cup jasmine rice rinsed and drained
- 1 cup water
- 1 teaspoon kosher salt
Instructions
- Add Jasmine rice, water, and salt to the stainless steel pot and keep aside.Separate the coconut cream and watery portion of the coconut milk and keep aside.
- Turn the Instant Pot to Saute mode and heat oil. Add the massaman curry paste and saute for 10 to 15 seconds.
- Add chicken and mix well with the curry paste. Add potatoes, onions, cashews, fish sauce, brown sugar and salt. Add ½ cup of the separated water from the coconut milk and stir everything well.
- Carefully place the tall trivet inside the Instant Pot. Place the prepared rice bowl on the trivet.
- Close the Instant Pot lid with pressure value to sealing. Pressure Cook(Hi) for 5 minutes followed by 10 minute natural pressure release.
- Open the Instant Pot. Using heat resistant mitts, take out the rice bowl and trivet.
- Stir in the reserved coconut cream. Set the Instant Pot to Saute mode and bring the curry to a gentle boil.
- Enjoy hot over steamed jasmine rice.
Notes
- Refrigerate the coconut milk can for a few hours or freeze briefly to separate cream from water easily.
- The pot-in-pot method cooks jasmine rice inside the Instant Pot simultaneously with the curry, saving time and equipment.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 681 kcal
% Daily Value*
| Calories | 681kcal | 34% |
| Carbohydrates | 48g | 16% |
| Protein | 43g | 86% |
| Fat | 35g | 54% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 109mg | 36% |
| Sodium | 1500mg | 63% |
| Potassium | 1041mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 91IU | 2% |
| Vitamin C | 7mg | 8% |
| Calcium | 51mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
