EASY recipe with an authentic taste, this Thai Massaman Curry has tender cooked chicken and potatoes in a creamy coconut sauce. The best part is that you can also cook rice at the same time using the Pot-in-Pot technique and the whole meal is ready in under 30 minutes.
The recipe was originally posted in May 2018 and has been updated with new photos, a video, and more details on the ingredients.
For many years I have been making Thai masaman curry on a stovetop using my friend Punitha'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.
I am excited to share this easier take on the original recipe using Instant Pot that delivers the same authentic flavors with half the effort. This recipe not only makes the most tender chicken curry but it's also pretty hands-off. The best part is that you can cook Jasmine rice along with the curry, using the pot-in-pot method. A perfect meal that is quick and easy for busy weeknights.
Jump to:
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.
Maesri Curry Paste
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.
Ingredients
- Chicken - boneless skinless chicken breasts or thighs, cut into 2-inch cubes
- Curry Paste -I highly recommend using vegan Maesri brand Massaman curry paste for an authentic-tasting curry. Here in the US, it is sold in whole foods, H-mart and Amazon. It comes in a 4-ounce can which is perfect for this recipe. Any leftover curry paste can also be frozen.
- Coconut Milk - A must in Thai curries, I like Trader Joe's or whole foods brand unsweetened canned coconut milk. In this recipe, I like to cook the chicken in the watery portion of the coconut milk and then add the cream after the chicken has been cooked. The best way to separate cream from water is to refrigerate the can for a couple of hours or freeze the can while you prep the other ingredients. Once the coconut milk is cold, the cream rises up and making it easy to separate from the coconut water.
- Potato - Russet potato adds body and creamy texture to the curry. Peel the potato and cut into 1-inch cubes. As the curry cools down, the starch from the potato makes the curry thicker. You can also use red potato, sweet potato, or carrots if you like.
- Onion - Yellow onions add a bit of sweet flavor to the curry while holding up well to pressure cooking. You can also use other types of onions if you like.
- Cashews - raw, unsalted cashews add nutty flavors and richness to the curry. You can also add other nuts like peanuts to the curry if you like or skip the nuts in case of allergies.
- Fish Sauce - A completely optional ingredient, you may add fish sauce if you like the salty, briny flavor. You can also add lime juice as a substitute.
How To Make Massaman Curry
- Turn the Instant Pot to Saute mode and heat oil. Add the masaman 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 half a cup of the watery portion of the coconut milk.
- Stir everything well.
- To make pot-in-pot rice, add rinsed and drained Jasmine rice, water, and salt to a stainless steel bowl. Carefully place a tall trivet inside the Instant Pot. Place the prepared rice bowl on the trivet.
- Close the Instant Pot lid with the pressure valve to sealing. Pressure Cook(Hi) for 5 minutes followed by a 10-minute natural pressure release.
- Open the Instant Pot.
- Using heat-resistant mitts take out the rice bowl, and trivet.
- Add the reserved coconut cream.
- Mix well. Set the Instant Pot to Saute mode and bring the curry to a gentle boil.
Serving
Serve hot massaman curry with steamed jasmine rice.
Storing
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. Curry can be refrigerated for 3 to 4 days. To reheat simply microwave or reheat on the stovetop.
Variations
- Looking for a vegetarian option? Here is my Vegetarian Massaman Curry Recipe
- Want to make more rice? Here is How to Cook Jasmine Rice in the Instant Pot.
- Thai food is often served with Jasmine rice. But you can also serve it with other white rice, basmati rice, brown rice, or low-carb cauliflower rice.
More Thai Curry Recipes
Enjoy Thai food? Here are more recipes that are easy and make for an easy and healthy meal:
Here are some more of my favorite Chicken Curry Recipes using Instant Pot:
Recipe
Instant Pot Chicken Massaman Curry
Ingredients
- 1½ lbs 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 - see note1
- 1 large russet potato peeled and cut into 1 inch cubes
- 1 medium yellow onion sliced
- 20 whole raw 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. Pressure Cook(Hi) for 5 minutes followed by 10 minute natural pressure release.
- Open the Instant Pot. Using heat resistant mitts, take out the rice bowl and trivet.
- 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
- Keep the coconut milk can refrigerated for a couple of hours which helps separate the cream from the watery portion. You can also freeze the can while you prep the remaining ingredients. Once the coconut milk is cold, the cream rises up and making it easy to separate from the coconut water.
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 🙂
Niv says
Yummm! Thanks for the extra suggestions at the end - I always struggle with the mushy veggies! Tried it this way and it was perfect.
Celia De Boer says
Yummy! Thanks so much for such a great recipe. I'm new to pressure cooking so still learning. I absolutely loved that you can cook the rice in there too. I don't own any stainless steel bowls so used an oven proof ceramic one and it came out perfectly cooked. I also added more veggies when cooking, and some extra broccoli and spinach at the end with the coconut cream. Will definitely cook again, thanks for sharing 🙂
Patty Toomey says
I have always been intimidated to cook Indian/Thai food because of all the different ingredients. Your website has simplified and demystified the wonderful recipes. Everything I have made from your site is excellent. Not only are the recipes wonderful and easy, but using an instant pot to make them is a game changer. Another commenter called you the Julia Child of Indian food, bringing all the recipes into our homes. I could not agree more. Thank you so much for giving us your time and research on all your recipes. Your site is the best and I have shared it with so many others. Thank you again.
Archana says
Thank you so much! Comments like this make my day and keep me excited to share my passion of cooking.
Chad says
This recipe is going to be used for years to come. I cannot get enough of this curry, it's so good