Instant Pot Massaman Curry with Chicken

EASY recipe with an authentic taste, this Thai Massaman Curry has tender cooked chicken in a luxurious coconut sauce. The recipe also includes an option to cook rice at the same time using the Pot-in-Pot technique. I have also included vegetarian options and a stovetop recipe for you.

For 10+ years I have been making Stove Top Thai massaman curry using my friends recipe. The best homemade curry with a perfect combination of spices chunks of creamy potatoes and tender, fall apart chicken. The addition of whole cashews adds a luxurious nutty taste resulting into a better-than-restaurant curry.

What is Massaman Curry?

A fusion of Thai and Indian Curries, Massaman curry uses Indian spices such as cumin, coriander and cardamom incorporated in a spice paste with the addition of lemon grass and galangal also known as Thai ginger or Siamese ginger which adds sharp citrusy flavors. Peanuts or cashews are often added to the curry to add nutty, luxurious flavors. Massaman Curry can be prepared with chicken, beef, lamb or even a vegetarian version.

So, what makes this Thai Massaman curry recipe so simple, delicious and a repeat in my kitchen? A good quality curry paste. For me it is the Maesri Massaman curry paste as it adds authentic Asian Curry flavors to this dish. It has all my favorite Indian spices such as coriander, cumin, cinnamon, cardamom as well as lemongrass and galangal for an authentic Thai taste.

Why I recommend the Maesri Curry Paste:

• Perfectly sized 4-ounce can
• Vegetarian Friendly, No fish sauce
• Authentic tasting
• Available in many US grocery stores in addition to h-mart and amazon

I was excited to convert my stove top Massaman Curry recipe to use the Instant Pot Pressure Cooker. When I tried, I was thrilled to see the same authentic flavors that I am used to but with an easier recipe.

This recipe not only makes the most tender chicken curry, but its also pretty hands off. Best part is that you can make perfect Jasmine rice, using the pot in pot method making it a true one-pot meal.

Tips on using coconut milk:

• Use good quality unsweetened coconut milk. I like Trader Joe's brand
• Keep the coconut milk can refrigerated for a couple of hours which helps separate the cream from the watery portion

Step by step recipe for the best Massaman Curry

Step 1: Prep the pot in pot rice and coconut milk

• This is an optional step but a good option to make pot in pot rice. Add Jasmine rice, water and salt to a stainless steel bowl and keep aside.
• Separate the coconut cream and watery portion of the coconut milk and keep aside.

Step 2: Sauté spice paste and chicken

• Turn the Instant Pot to Saute mode and heat oil. Add the massaman curry paste and saute for 10 to 15 seconds.
• Next, add the 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 a tall trivet inside the Instant Pot. Place the prepared rice bowl on the trivet.

Step 3: Pressure Cook

• Close the Instant Pot lid with pressure value to sealing. Cook on manual/pressure cook (Hi) for 5 mins followed by 10 minute natural pressure release.
• Open the Instant Pot, take out the rice bowl and trivet using heat resistant mitts.

Step 4: Add cream and Enjoy

• 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.

The flavors of this curry also develop over time, so go ahead and make a double batch so you have lots of leftovers to enjoy. To reheat simply microwave or reheat on the stove top or using Instant Pot saute mode.

How to make Vegetarian Massaman Curry:

1. Substitute chicken with hardy root vegetables like carrots and sweet potatoes cut into chunks
2. Add extra ½ cup water or separated coconut water from the can for the root veggies to cook
3. You can skip the optional fish sauce
4. Pressure cook for 4 to 5 minutes followed by quick release.
5. Stir in your favorite veggies such as beans, mushrooms, broccoli, peppers and tofu after pressure cooking and sauté for 3 to 4 minutes. Note: Adding these veggie later and cooking then on sauce will prevent them from getting over cooked or mushy

Did you enjoy this simple and delicious Thai Massaman Curry? Do try my Thai red curry chicken recipe that is equally flavorful and easy.

Here are some more of my favorite Chicken Curry Recipes using the Instant Pot Pressure Cooker

• Chicken Tikka Masala
• Doro Wat, Ethiopian Spicy Chicken Stew
• Butter Chicken
• Kadai Chicken Curry
• Mom's Chicken Curry

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4.41 from 44 votes

Thai Chicken Massaman Curry - Instant Pot

Tender chicken and potatoes cooked in a spicy, nutty Thai curry served with fragrant jasmine rice 

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Entree

Cuisine: Thai

Servings: 4

Calories: 604kcal

Author: Archana Mundhe

Ingredients

• ▢ 1.5 pound chicken breasts cut into 2 inch pieces
• ▢ 1 4 ounce can massaman curry paste (maesri brand)
• ▢ 1 tablespoon oil
• ▢ 1 can regular unsweetened coconut milk seperate cream and water
• ▢ 1 large russet potato peeled and cut into 1 inch cubes
• ▢ 1 medium onion sliced
• ▢ 20 whole cashews
• ▢ 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 a stainless steel bowl 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. Cook on manual/pressure cook (Hi) for 5 mins followed by 10 minute natural pressure release.
• Open the Instant Pot, take out the rice bowl and trivet using heat resistant mitts.
• 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.

Video

Notes

Tips:

Keep the coconut milk can refrigerated for a couple of hours which helps separate the cream from the watery portion

Nutrition

Calories: 604kcal | Carbohydrates: 54g | Protein: 43g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 108mg | Sodium: 1613mg | Potassium: 1118mg | Fiber: 2g | Sugar: 3g | Vitamin A: 90IU | Vitamin C: 7.7mg | Calcium: 48mg | Iron: 3.9mg

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