After many requests from you, I finally got a pressure cooker. An Instant Pot to be exact! In this video I show you how you how to make this delicious classic, Thai Massaman curry, that would normally take 3 hours to make, but we can do it in just 1 hour in the Instant Pot or another pressure cooker you have.
You can also use this video as a guideline for how you can turn a Thai curry recipe that you already have, and modify it to work with an Instant Pot. Enjoy!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.
Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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HELLO LOVELY VIEWERS! Important Note:
If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
Thank you for watching!
Awesome. I found this recipe on your website from a simple google search and then found this video. We made this and it came out excellent, thank you. We substituted Garam Masala for the seasonings when adding to the red curry paste and then just put soaked fresh tamarind in the pot. The only extra ingredient that results was a little bit of five spice which I could not detect.
What is the difference between massaman and curry paste
Lol Adam’s wheezing laugh in the background killed me. I always love witnessing your dynamic together as part of things.
I don’t have an Instant Pot. I just came for the recipe and to see any new tricks.😊 I have some thinly sliced beef chuck that I’m thinking I may use to make Massaman in the same way you used it for your yellow curry recipe. So I just wanted to see what you were doing here. Always love the recipes, and your fun personality (and all the mini implements). Keep ‘em coming!
I just made this today, and it was delicious! I pretty much followed it to the letter, although when adjusting the seasonings I decided to go heavy on the tamarind as I really like the taste. Delicious, I'll definitely make it again 🙂
Why not use the instant pot to sauté the beef, then use the coconut milk to deglaze? 😊
Why don't you use Coconut Cream? instead of boiling down your coconut milk.😍
Would be nice if you listed all the ingredients so we know what to buy!
I make Kenji's risotto in the instant pot. Have to release the pressure quickly. Just put that towel over the release and turn the release valve. It'll calm the chaos and you can open it right away.
Just like Julia Childs, I love the ‘it’s all ok’ – laugh at yourself attitude !! Fabulous !
Pai! I'm so happy I found this. I have limited time this evening and was looking for a slow cooker or pressure cooker recipe for Massaman curry. Going to prep my ingredients now so I can get everything lined up and ready for family dinner tonight 🙂
ครกที่ใช้ขนาดไหนครับ, 4 cups? (ขนาดเมืองนอก)
My coconut milk separated when I made this 🙁 I used Aroy D carton full fat
I just received my first ever Instant Pot and made this for my first time cooking with ans IP! Hands down amazing. They whole family enjoyed this dish. I can't wait to try another one of your recipes. Thank you ❤
That instant pot would DO MY HEAD IN, please just stick to using the wok it is so much easier !!! The only time you "will" need a steam/pressure/rice cooker is the steam function to make noodles or if you really must make your rice. Rest of the time it can collect dust on a shelf or inside a cupboard
Oh, oh, oh you recommend a pressure pot with electronic. But what is it doing??? It is a simple stopwatch,with some lousy computer functions. What is the difference to standard Pressure pot, I guess for a quarter of the price of this „high tech“ pot? The standard pot has the same coming out indicator for internal pressure. The time, you has to adjust the right time by yourself, no automatic…. With the standard pot you has to do that also, but the timer is your eye and wristwatch, or your smartphone… If the incicator comes out the heat inside is increasing. You has to be the person who turns back the heat, to keep the pot under right pressure. Ok that is a small advantage. But , and that is for me the biggest joke of your story: „I don’t like to bring the steam into the kitchen by pressing a knob.“ you has to wait approx 1 hour to let the indicator going into the starting position……… A FAST cooking device, which needs a long time to cooling down , if the kitchen should be not under steam (humidity) is not a fast cooking device anymore. The old style pressure pots you put under the water tab and let run cold water above the pot. After a minute the indicator is down!!!! But that is not possible with this high tech device, because electronic, and the housing.
Dear Pai, in your show I expect also some critics, if something is not so good. I understand, that you earn money for that advertising, but I lost a bit of trust to you, because if I have to realise that everything is sooooo good, what you use. You are my goddess for Thai style , eating rules, production of noodles, rice and of course recepies . But now the halo is a little darker . Anyway best regards from Bavaria in Germany. Sorry for my simple English.
Looks delicious
Quick release for meats can also cause toughness, because the sudden pressure change cause the protein strands to contract.
You can make some pretty darn good rice in the IP, too.
It is a fallacy that the skin of the potato is the most nutritious part. It is not. Why not put the onions in early to caramelize?
Delicious & looking good chef pailin 👌
I had some Maesri cans I need to get rid of so I mixed it with Mae Ploy. Came out amazing. Added some carrots as well 👍
Pailin, tonight I made this for a party and it was a huuuuuge hit! I have only ever used Maesri before, but because of your curry paste comparison video and this one, I used 1.5 cans of curry and a heaping teaspoon of fermented shrimp paste to make up for the weakness. It was DIVINE!
หม้ออัดแรงดัน?😂
If you wrap your potatoes in aluminium foil, you can cook it in there at the same time and they won’t fall apart in the liquid..
Thanks for this informative video. I wanted to make curries in it but judging by your experience it doesn't seem to offer much benefit over a slow cooker. Between the preheating, cooking time and pressure release wait time and then having to go back to cooking after all that by adding in vegetables it seems like quite a tedious process compared to just dumping it all in a slow cooker and waiting a couple of hours.
great channel !
Love this recipe *so much*. It's one of like three things I make in my Instant Pot. FWIW, I accidentally did a quick release on it the last time I made it and it went fine, so there's anecdotal evidence that it won't explode. 🙂 Gonna make it again tonight — with bonus fresh coconut milk — and put some portions in the freezer!
Found your channel today looking for a GOOD instant pot curry recipe. SUBSCRIBED! I didn’t have everything for this recipe this evening but it is getting made very soon!
Ohhhhh this made my mouth water!! It looks so good. My instant pot pressure release valve just turns rather than having to push it so a quick flip & your hand is out of the way in a quick release, although of course you don't want to do a quick release for this recipe. Love my instant pot. Can't wait to try this!!
Is it ok to prepare Thai beef curry with Thai aubergines a day in advance?
Wondering if anyone adds thickeners to this recipe?
hmmm… I had high hopes for this one. My massaman is turning our more like a beef rendang. It's thicker and darker. There is a heap of oil on the top and it seems like it's separated. Doesn't look like Paillins 😔 This is the first cook I've ever done with my pressure cooker so I'm learning. Is it possible my temperatures were too hot during the cook? Can I save it by adding more coconut milk?
Don't get me wrong it's extremely flavourful but doesn't have the sweetness/creamyness I expected. It's a darker brown.
Any insights would be helpful.
Not all InstantPots have that pressure-release valve. Once the little round metal piece has dropped, there's no significant pressure. I figure 1/3rd of the time as a guideline for any braised dish. In other words, if a classic recipe says "cook for 2 hours", I estimate 240/3 = 80 minutes/ 1:20.
I long ago consigned my instant pot to the garage as an $80 boat anchor, but will definitely make this awsome recipe in a regular pot. The semi homemade curry paste is genius.
This is great. Massaman is my favorite. Where can I find plum sugar?
Thank you for Instapot education and great curry ! Enjoy yum yum …
I always add potatoes with meat in any recipe. Never had any issues
Looks great. I imagine if you do the first step and just let that sit in the fridge for a couple of days before step 2 that it tastes even better. Am subscribing to your channel based on seeing just this one video 🙂 Looking forward to the rest!
I made this tonight and it was delicious! I didn’t want to make it with potatoes, so I just poured the beef and sauce over rice. I would definitely make this again. In fact, I am considering making up little plastic ziplock bags with pre-measured amounts of the “Massamanizing” spices to cut down on prep time. I also plan on trying this with chicken.
I'm so there. Dang that loooks good!
Any recommendations on a coconut milk sub? My boyfriend is allergic to coconut so I would like to make this without coconut milk!
Your Masamanizing dry spices sound like Chinese 5 spice, could I just use that?
Question, your recipe calls for 50g of red curry paste then to use 4-6 tbsp of the semi homemade massaman paste but with 50g that only equals about 2 tbsp. Do I need to double the recipe for the semi homemade massaman paste?
“Oh for god’s sake!” HAHAHAHAHA
The insta pot is just a pressure cooker right. Why pay $180 AU for one when you can get one for $40 5 litres, Top cooking I loved it
This would be much better if you placed the ingredients in the comment section
This came out amazing. Found massaman paste at the Asian market with some Chakoh coconut milk. I did sear the meat it in the instant pot. I have an 8quart pot so I was able to brown it in the pot because it’s larger. Followed this recipe verbatim and it was so much better than the restaurant.