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Thai Chicken Massaman Curry - Instant Pot
Tender chicken and potatoes cooked in a spicy, nutty Thai curry served with fragrant jasmine 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.
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.
Keep the coconut milk can refrigerated for a couple of hours which helps separate the cream from the watery portion
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