The weather is beginning to cool and with that comes the craving for spicier foods. On the menu tonight is a 15 minute Thai Massaman Curry.
This recipe is based on a recipe from Shesimmers.com but modified to use ingredients I enjoy.
Using a good quality massaman paste is a must. You can check your local Asian store to see if they carry Mae Ploy Thai curry pastes or you can purchase it from Amazon.com.
To start your Massaman, cook the curry paste with coconut cream for a few minutes. Then add in chicken broth and coconut milk, tangy tamarind, and a little bit of brown sugar to balance out the flavors. Add in the protein ( beef stew or chicken) and a handful of veggies or the traditional potatoes Then it goes into the pressure cooker for 15 minutes and voila, dinner is ready.
1 tablespoon grapeseed oil
2 medium onions, peeled, cut into 1/2 inch wedges
1 (13.5 ounce) can coconut milk
3 tablespoons Massaman curry paste
1 pounds beef chuck cut into 1 inch cubes or chicken breast or a combination (as I did)
1 teaspoon Kosher Salt
1/2 teaspoon black pepper
1/4 cup low sodium chicken stock or water
1 tablespoon fish sauce (plus more to taste)
1 tablespoon low sodium soy sauce (plus more to taste)
2.5 teaspoons tamarind paste (plus more to taste)
1 tablespoon brown sugar or palm sugar (plus more to taste)
1 1/2 pounds new potatoes, rinsed and cubed or about 2 cups of chopped vegetables (I used green beans, red pepper, and carrots)
Cooked Jasmine Rice or Roti
1/3 cup dry-roasted peanuts, crushed
In the pressure cooker pot, add oil and saute the the onion for a few minutes. Remove and set aside
Scrape the cream from the top of the can of coconut milk and place into pressure cooker. Whisk in the curry paste. Cook, stirring often for about 6 minutes. Add in the beef or chicken, and mix to combine with the curry mixture.
Add the remaining coconut milk, chicken broth, tamarind, soy sauce, fish sauce, and sugar. Stir to combine. Add in vegetables (including the sauteed onion). Place lid on you pressure cooker. Bring to temperature and cook for 15 minutes. Allow pressure to release gradually. After 10 minutes, release any remaining steam, and allow to sit for 5 minutes to cool.
Serve on a bed of Jasmine Rice or with fresh roti bread. Garnish and enjoy.