Vegan Thai Massaman Curry

Ingredients

• 1 tablespoon oil
• 4 oz massaman curry paste (Maesri brand )
• 1 can unsweetened coconut milk (full fat)
• 1 medium yellow onion (sliced)
• 1 medium potato red or russet variety (peeled and cut into 1 to 1.5-inch cubes)
• 1 medium sweet potato (peeled and cut into 1 to 1.5-inch cubes)
• 20 cashews raw and unsalted (optional)
• 1 teaspoon kosher salt
• 1 teaspoon soy sauce
• 1 teaspoon brown sugar (optional)
• 1/2 cup broccoli (small inch florets)
• 1/2 cup thinly sliced orange pepper (2-inch pieces)
• 1/2 cup snow peas (or green beans, cut into 2-inch pieces)
• 1/4 cup roasted cashews or peanuts (rough chopped, optional )
• 1/4 cup cilantro or Thai basil leaves (chopped)

Instructions

1. 1

   Set the Instant Pot to saute mode and heat oil. Add the curry paste and saute for 30 seconds. Stir in the coconut milk and mix well. Press Cancel as you stir the milk.

2. 2

   Add onion, potatoes, cashews, and salt. Give a quick stir and close the Instant Pot with the pressure valve to sealing. Pressure cook (Hi) for 4 minutes followed by a quick release.

3. 3

   Open the Instant Pot and stir in soy sauce, brown sugar, broccoli, peppers, and snow peas. Cook on saute for another 2 minutes or just until the curry comes to a gentle boil.

4. 4

   Garnish with cilantro, Thai basil, and additional nuts. Serve hot with steamed Jasmine rice.