Pressure-Cooker Thai Beef Massaman

Ingredients

• 500 g (1.1 lb)diced beef
• 2 smallonions, diced
• 190 ml (¾ cup)Massaman paste
• 400 ml (14 oz)coconut milk (full-fat; do not use low-fat)
• 1 tbspfish sauce
• 1 tspbrown sugar
• 190 ml (¾ cup)chicken stock
• 1star anise
• 1cinnamon stick
• 500 g (1 lb 1 oz)baby new potatoes
• 2 tbspcrushed peanuts
• 1, optionalchilli, thinly sliced
• 1 tsplime juice
• 1 tbspoil

Instructions

1. 1

   Heat the oil

   Set the pressure cooker to sauté or fry mode and add 1 tbsp of oil.

2. 2

   Brown the beef

   Add the beef and onions, then fry for 4 minutes, until the beef is just browned.

3. 3

   Coat with paste

   Stir in the Massaman paste and cook for 1 minute, coating the beef and onions.

4. 4

   Add the liquids

   Add the coconut milk, fish sauce, brown sugar, chicken stock, star anise, cinnamon stick and baby new potatoes.

5. 5

   Pressure cook

   Cook on Meat mode for 15 minutes, then let the pressure release naturally for 15 minutes.

6. 6

   Finish and serve

   Scatter the crushed peanuts over the curry and serve alongside jasmine sticky rice.

7. 7

   Add optional heat

   For extra heat, add fresh chilli and/or squeeze over some lime juice.

What is Massaman curry?

Massaman is a Thai curry known for its aromatic spice profile and rich sauce. This pressure-cooker version combines beef and potatoes with coconut milk, Massaman paste, cinnamon and star anise.

The cooker shortens the cooking process, while a natural pressure release gives the beef extra time in the hot sauce. Peanuts add a crunchy contrast at the end.

Nutrition and macros by portion

The nutrition label shows one serving as written: 537 calories, 34g protein, 24g carbs, 33g fat.

The potatoes and brown sugar contribute carbohydrates, while coconut milk and oil provide much of the fat; beef supplies most of the protein, with smaller contributions from the other ingredients. Serve it with a moderate helping of jasmine sticky rice and add vegetables alongside to round out the plate.

The key ingredients

Massaman paste: this supplies the curry’s main seasoning, so stir it through the browned beef and onions before adding the liquids.

Full-fat coconut milk: the recipe specifies full-fat rather than low-fat milk for a richer sauce. Chicken stock, fish sauce and a little brown sugar round out the liquid and seasoning.

Get the beef started

Beef and onions: sauté them for 4 minutes, stopping when the beef is just browned. This is the only browning stage in the method, so avoid cooking the beef through before pressure cooking.

Paste: give it 1 minute in the cooker with the beef and onions, stirring to coat everything before adding the other ingredients.

Spices and potatoes

Whole spices: add the star anise and cinnamon stick with the liquids and potatoes so they can infuse the sauce as it cooks. Remove them before eating if you prefer not to find them in a serving.

Baby potatoes: add them whole as directed. They cook in the curry alongside the beef and make the dish more substantial.

Pressure and release

Meat mode: cook for 15 minutes, then allow a further 15 minutes for the pressure to release naturally. That release is part of the stated method, so factor it into your cooking time.

When the cooker is ready to open, check that the beef and potatoes are tender. The recipe does not specify an extra simmering stage.

Finishing and serving

Peanuts: scatter the crushed peanuts over the curry just before serving to keep their texture distinct from the soft beef and potatoes.

Rice: serve with jasmine sticky rice, as suggested in the method. Thinly sliced fresh chilli and lime juice are optional additions for a sharper, hotter finish.

Recipe notes & tips

• Cut the beef into similarly sized chunks so they cook at a similar rate.
• Have the liquids and whole spices measured out before starting the sauté stage.
• Use full-fat coconut milk, as specified, rather than a low-fat version.
• Let the pressure release naturally for the full 15 minutes in the method.
• Add the peanuts at the end so they retain some crunch.
• Add the chilli and lime gradually if you want to control the heat and sharpness.

Variations

• More heat: add the optional thinly sliced fresh chilli when serving.
• Brighter finish: squeeze over the optional lime juice just before eating.
• Different potatoes: use another small waxy potato if baby new potatoes are unavailable.
• Extra crunch: scatter a little more crushed peanut over each serving.
• Gentler spice: use less Massaman paste, keeping in mind that this changes the recipe’s seasoning.

Common mistakes to avoid

• Skipping the browning: cook the beef and onions for the stated 4 minutes before adding the paste.
• Overcooking the paste: stir it with the beef and onions for 1 minute, then add the liquids.
• Using low-fat coconut milk: choose full-fat coconut milk as the recipe specifies.
• Releasing pressure straight away: allow the cooker to release pressure naturally for 15 minutes.
• Adding peanuts too early: scatter them over the finished curry just before serving.
• Forgetting the whole spices: include the star anise and cinnamon stick with the liquids and potatoes.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat until piping hot throughout, stirring gently; loosen the sauce with a splash of water if it has thickened.

Frequently asked questions