Recipe

Beef massaman

Tender beef without the slow cooking.

  • 1 hr 45 mins cooking
  • Serves 6
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The traditional Thai curry with peanut, coconut and tamarind cooked in your pressure cooker for tender beef in less time for a flavourful dinner.
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Ingredients

Beef massaman
  • 1 tablespoon peanut oil
  • 800 gram gravy beef, chopped coarsely
  • 1/4 cup (75g) massaman curry paste
  • 1 2/3 cup (410ml) coconut cream
  • 1 cinnamon stick
  • 5 cardamom pods, bruised
  • 2 star anise
  • 1 dried bay leaf
  • 2 tablespoon grated palm sugar
  • 1 tablespoon tamarind concentrate
  • 1 tablespoon fish sauce
  • 1/3 cup (80ml) water
  • 12 baby brown onions (300g)
  • 12 baby new potatoes (480g), halved
  • 2 tablespoon coarsely chopped roasted unsalted peanuts

Method

Beef massaman
  • 1
    Heat oil in 6-litre (24-cup) pressure cooker; cook beef, in batches, until browned. Remove from cooker.
  • 2
    Cook paste in cooker, stirring, until fragrant. Stir in coconut cream. Return beef to cooker with spices, bay leaf, sugar, tamarind, sauce and the water; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 20 minutes.
  • 3
    Meanwhile, peel onions, leaving root ends intact.
  • 4
    Release pressure using the quick release method; remove lid. Add onions and potato; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 10 minutes. Release pressure using the quick release method; remove lid. Serve curry sprinkled with nuts.

Notes

If you have an electric pressure cooker you won't need to reduce the heat to stabilise pressure,your cooker will automatically stabilise itself. Always check with the manufacturer's instructions before using.

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