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 1/2 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:
- Substitute chicken with hardy root vegetables like carrots and sweet potatoes cut into chunks
- Add extra 1/2 cup water or separated coconut water from the can for the root veggies to cook
- You can skip the optional fish sauce
- Pressure cook for 4 to 5 minutes followed by quick release.
- 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
★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.
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 1/2 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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simplyvegetarian777 says
Huge Thai food fan here and loved the recipe
Archana says
Thank you Sonal!
chefkreso says
Sounds so delicious, would love to give it a try
Archana says
Thank you! I would love to get your feedback.
Laura says
Lovely Archana – and finally my husband is going to make your French onion soup recipe – for me today!
Archana says
Thank you Laura! I can’t wait to hear how you like the French Onion Soup! A big Thank you from me to your husband for trying my recipe. Hope he enjoys cooking and eating it.
Nicole says
What is size of your instant pot? My instant pot is 6qt. How I can find smaller metal pot for rice?
Archana says
Hi Nicole, I have a 6-QT. These stainless steel bowls from amazon work perfect – https://amzn.to/2rQ8n5i
cookingwithshy says
Just perfect!!
Sandhya says
Love Thai curries too Archana and this is inspiring me to make it soon.
Grubbing With Jess says
The hubby loves this when we go to Thai restaurants! Your version looks so yummy!!
Archana says
Thank you!
KALBAP says
Archana I made the vegetarian version of this dish as suggested by you using sweet potatoes, fingerling potatoes, multicolored baby carrots,and green peppers. It made a colorful and flavorful entree dish. Definitely will be repeated in our household.
(So I cooked the root veggies in a pressure cooker insert in the instapot filled with 1 cup water. That is correct right? Anyway the dish came out good in the end).
Archana says
Hi Kalyani! Thank you for your lovely feedback. So with root veggies I would peel and cut them into 1 to 2 inch pieces and add in the main pot. Cook for 4 to 5 mins with quick release.
KALBAP says
So you cook the root veggies in the main pot directly, so you need to add water to the veggies right? How much?
Archana says
Hi Kalyani, yes cooking directly in the pot. For root veggies add extra 1/2 cup of water or extra 1/2 cup of separated coconut water. Cook everything in the main pot. I have also added a note for the root veggies in the recipe to benefit all readers. As always thank you trying the recipe and your feedback.
Meredith says
Made this tonight and it was absolutely perfect!! I’ve been craving this since my go-to Thai restaurant closed and this was every bit as tasty as theirs. I added some minced ginger and garlic, but otherwise followed exactly. I was able to find the curry paste on Amazon. I debated using a red curry paste found at my usual grocery store, but I’m glad I waited for this one. It’s so aromatic and delicious!!
Archana says
Awesome! Thanks for the feedback
Kati says
What type of stainless steel bowls do you use for the rice?
Archana says
Here is the link for the pots I use – https://amzn.to/2x5CQz1
Jeff says
I don’t normally comment on stuff but this recipe is simple and delicious. My husband and I fell in love with Massaman curry on a vacation and found that our local Thai place didn’t do it justice, so I scoured the internet and found this recipe. It’s well written, simple and delicious! Thank you for sharing and if you’re debating on trying this, DO IT!
Archana says
Thank you so much for your detailed feedback.
Frank says
Just tried this and substituted sweet potatoes for the russets. The dish turned out excellent flavor-wise but the sweet potatoes were totally incorporated in the dish, no chunks whatsoever. What have I done wrong? Other than the potato substitution, I followed the recipe to the letter. Thanks!!
Archana says
Thank you for the feedback. Cut sweet potatoes in bigger chunks or reduce the cooktime by a minute. Depending on the size of the potatoes they may cook faster
Michael says
Hi, is it possible to make this recipe without the rice bowl inside it, and would I have to change any of the pressure cook timings? I don’t have the trivet or a stainless steel bowl. Looking forward to making it!
Archana says
yes absolutely. Cooking rice is totatlly optional. And it will be same cook time without rice too.
Selena says
This was an excellent recipe! I added a few things, fresh garlic and ginger, as well as frozen peas at the end when adding the coconut cream. So delicious!
John says
How can I add more spice?
Archana says
Add more massaman curry paste or cayenne pepper adds a nice heat too.
Rebecca says
I want to try the vegetarian version. Can I substitute peanuts for the cashews? And am I reading right that you cook the nuts under pressure and don’t just add them at the end? Thanks I am excited to try this!
Archana says
Hi Rebecca! Yes you can sub peanuts and you can either pressure cook them or add them in the end or do half and half so you know which texture you prefer 🙂