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 friend's 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 in 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, and cardamom as well as lemongrass and galangal for an authentic Thai taste.
Why I Love 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 stovetop 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 it's also pretty hands-off. The best part is that you can make perfect Jasmine rice, using the pot-in-pot method making it a true one-pot meal.
Step-by-step Recipe to Make 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 the pressure valve to sealing. Cook on manual/pressure cook (Hi) for 5 mins followed by a 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 stovetop or use Instant Pot saute mode. And if you are vegetarian check out this Vegetarian Massaman Curry Recipe.
Want to make more rice? Check out How to cook Jasmine Rice in the Instant Pot.
Coconut Milk in Curries
- Use good quality unsweetened coconut milk. I like Trader Joe's or whole foods brand
- Keep the coconut milk can refrigerated for a couple of hours which helps separate the cream from the watery portion
More Thai Curries
Here are some more of my favorite Chicken Curry Recipes using the Instant Pot Pressure Cooker
Recipe
Thai Chicken Massaman Curry - Instant Pot
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
Nutrition
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Alex Bratianu says
Thanks for this wonderful journey into Indian/Thai cuisine! This is the best gateway and introduction to Indian and asian cuisine and I am so happy I discovered your site. I just bought all the spices from your list and plan to make my own curry powder, curry paste and garam masala using only raw ingredients. Being totally new to pressure cooking, could you please advice between slow cookers and pressure cookers? Are your recipes suitable for slow cookers or only for pressure cookers like Instant Pot? This last one is hard to find in the country where I live.
Archana says
Hi Alex, I am so glad you are enjoying the recipes I share. My recipes will work best in a pressure cooker or also stovetop. I currently only have 1 recipe tested with the slow cooker - https://ministryofcurry.com/slow-cooker-chicken-tikka-masala/