Thai food is always on repeat menu in my home, especially on weeknights. It is quick and super easy to make, delicious and very easily customizable to our palette. Thai Massaman Curry or Thai Masaman Curry, is one of the milder curries in Thai cuisine, which is perfect when you’re making this for kids. I love the flavor combination in this curry. It’s a nice blend of sweet and spicy and the coconut milk adds a touch of creaminess to the curry. I finish this dish with a light squeeze of lime and it ties all the flavors together really well.
Easy and Perfect for Weeknights:
Thai Massaman Curry, or any other Thai curry, is one of the easy dinners that I make during weeknights. Like most of you, during weeknights, I don’t have enough time to make this curry paste from scratch, so I combine store-bought curry paste with coconut milk, add protein and a ton of veggies, cook it on the stove-top for 10-12 minutes, or a quick 5 minutes in my Instant Pot , and it’s done! I like using Maesri brand for curry pastes. I find the taste of this brand to be the most authentic. My local favorite Thai restaurant also uses Maesri pre-made curry pastes to make their curries:-)
I buy the curry paste from Amazon, or my local asian supermarket. My pantry is always stocked with one of these curry pastes, coconut milk and a can of baby corn. It makes life much easier for times when you don’t feel like doing take-out, but still want to eat something delicious. I combine the curry paste with coconut milk, add the baby corn, plus about a cup of any frozen veggies I have on hand, and dinner comes together with minimum effort! Continue Reading…
Thai Panang Curry is a one of our must-haves when we go to a Thai restaurant. It’s a rich, mildly spicy and creamy coconut curry that can be made with Chicken, Seafood or Tofu (Vegetarian). This is another go-to recipe in my Fill-it, Shut-it, Forget-it series, where I cook tasty and healthy dishes in an Instant Pot to make a meal in 30 minutes or less. Another weeknight savior!
A thick curry paste is used as a base for most Thai curries. The Panang curry paste typically consists of dried red chilies, garlic, shallot, lemongrass, sugar, salt, kaffir lime, galangal (Thai ginger), spices like coriander seeds, cumin seeds, cardamom and bay leaves. This paste is simmered with coconut milk and then protein and vegetables are added to it. Over the years, I have tried various brands of Thai curry pastes, but nothing comes close to the brand called Maesri. Their curry pastes are so authentic tasting, that if you ever did a blind taste test, you won’t be able to tell between a restaurant version and yours. I always order it from Amazon.com: Maesri Thai Panang Curry Paste. I feel the same way about coconut milk too. This is my tried and trusted brand of Coconut Milk – Chaokoh .
It is real simple to make this curry. Turn on your Instant Pot on Saute mode (see my FAQ on instant pot and accessories). Stir in the coconut milk and curry paste, bring it to simmer while you add vegetables and protein. Stir it. Shut it. Cook for 3 minutes on Manual, QR after 5 minutes! Finish with brown sugar and few drops of lime juice and you’re done! Serve with brown or white Jasmine rice- That simple!
Ingredients: Vegetables and / or Chicken or Seafood
I make this mostly with Chicken, Shrimp or Tofu. The choice of vegetables is also huge. I add baby corn because my kids love it. You can add water chestnuts, bamboo shoots, bell peppers. I would add the peppers after cooking though and saute for 2 minutes. When cooking this with Firm Tofu or Extra Firm Tofu, reduce the cooking time to 1 minute since the Tofu just needs to absorb the flavors- everything is already cooked. When cooking this with Shrimp, cook the curry for 1 minute, QR, and then add the Shrimp, saute’ for 1-2 minutes, till they turn opaque. If you add them earlier, they’ll be over cooked. Possibilities are just endless with this curry- go ahead, make it your own and enjoy!
1 lb. boneless skinless chicken thighs cut into 1 inch pieces (or Firm Tofu)
1/2-1 teaspoon brown sugar
Few drops of lime juice
1 cup broccoli florets
Thai basil leaves for garnish (optional)
Prep: Cut chicken into 1 inch pieces. If using Form Tofu- cut it into 1 inch pieces . Chop baby corn and carrots. Cut 1 small head of broccoli into florets and keep aside.
Turn Instant Pot on Saute. Add coconut milk and water. Add curry paste and whisk it till it is blended with the coconut milk. Add baby corn, carrots (or whatever vegetables you are using). Add chicken or Tofu pieces. Stir everything. Make sure the curry mix is simmering at this point before you close the lid. It prevents the coconut milk from curdling.
Close lid. Hit cancel. Set vent to Sealing mode. Press 3 minutes Manual (high). Let the pressure release naturally for 5 minutes, (QR after 5).
Open the lid. Check for seasoning. Add brown sugar and lime juice. Add broccoli florets and let them hangout in the curry for about 30 seconds so they get cooked a bit. They'll still stay crunchy. You can leave them in there for another minute or 2 on Saute if you like them cooked more. If at this point, the sauce is thinner than you like, hit Saute and cook it off for a minute or two. Serve with White or Brown Jasmine rice!
If after opening the lid, the coconut milk seems curdled, don't worry, it hasn't gone bad. The heat and the pressure just separated the fat from the milk. You can turn on Saute mode and whisk it gently back together. It'll be a smooth curry again!