A bowl of thai Massaman Curry made with chicken and assorted vegetables
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4.41 from 15 votes

Massaman Curry Recipe in Instant Pot or Stovetop

Massaman Curry, a mild and flavorful Thai curry with a perfect blend of sweet, spicy and creamy. A light squeeze of lime ties all the flavors together in this simple yet elegant dish. Here's a 30-minute pressure cooker and stove-top recipe for this delicious curry.
Prep Time10 mins
Cook Time5 mins
NPR5 mins
Total Time30 mins
Course: Main Course
Cuisine: Thai
Keyword: Instant Pot Massaman Curry, Instant Pot Thai curry Recipe, Massaman Curry recipe
Servings: 5 people
Calories: 477kcal

Ingredients

Add after cooking the curry

  • 1 cup french beans cut in bite size pieces
  • 1 cup broccoli florets
  • A light squeeze of lime before serving

Instructions

  • Heat oil on SAUTE mode in Instant Pot for 30 seconds.  Add ginger, garlic, curry paste, chicken and sauté for 30-45 seconds.  Add carrots, onions and drained baby corn. Shake the coconut can and add that to the pan. Stir well. 
  • Wait till the curry starts bubbling. This prevents the coconut milk from curdling under pressure. Turn off Saute. Close the lid. Set the vent to sealing position if using DUO. Pressure cook on Manual/Pressure Cook for 5 minutes.
  • Once cooking time is done, let the pressure release naturally for 5 mins, then release manually by moving the vent to venting position in Duo, or pushing down the pressure vent in Ultra. Open the lid after the pin drops.  
  • Turn on SAUTE. Add green beans and cook for 2-3 minutes. At this stage, the beans retain their crunch, but you can cook them till your preferred doneness. Turn off SAUTE.
  • Add broccoli florets and let them hang out in the curry for 2-3 minutes (or longer). This will give them enough time to steam and absorb the curry and still retain their crunch. Squeeze a few drops of lime juice to finish this dish.

Stovetop Recipe

  • Heat oil in a sauce pan on medium-high heat. Add ginger, garlic, curry paste, chicken and sauté for 30-45 seconds.  Add carrots, onions and drained baby corn. Shake the coconut can and add that to the pan. Stir well.
  • Wait till the curry starts bubbling. This prevents the coconut milk from curdling under high heat. Cover the pan. Reduce heat to medium and let it simmer for 12-15 minutes, or until the chicken is cooked through.
  • Add the green beans and cook for 2-3 minutes. At this stage, the beans retain their crunch, but you can cook them till your preferred doneness. Turn off the heat.
  • Add the broccoli florets and let them hang out in the curry for 2-3 minutes (or longer). This will give them enough time to steam and absorb the curry and still retain their crunch. Squeeze a few drops of lime juice to finish this dish.

Video

Notes

If you are new to the Instant Pot, please read my FAQ on Instant Pot Terminology and Accessories to learn more.
Note: The nutrition facts below are my estimates.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Calories: 477kcal | Carbohydrates: 16g | Protein: 35g | Fat: 26g | Saturated Fat: 17g | Cholesterol: 87mg | Sodium: 196mg | Potassium: 1084mg | Fiber: 5g | Sugar: 9g | Vitamin A: 8364IU | Vitamin C: 32mg | Calcium: 90mg | Iron: 5mg