Instant Pot Chicken Massaman Curry Recipe – Coconut & Cashew Delight

Last Updated on 2 months by Neha Deshmukh

Instant Pot Chicken Massaman Curry Recipe – Coconut & Cashew Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a curry that’s bursting with flavour, relatively easy to make, and seriously comforting. Well, look no further! This Instant Pot Chicken Massaman Curry is exactly that. I first stumbled upon Massaman curry during a trip to Thailand, and I’ve been trying to recreate that magic at home ever since. The Instant Pot makes it so achievable, even on a busy weeknight.

Why You’ll Love This Recipe

This isn’t just another curry recipe. It’s a flavour explosion! The Massaman curry paste brings a beautiful warmth and complexity, balanced by the creamy coconut milk and crunchy cashews. Plus, the Instant Pot does all the hard work, leaving you with tender chicken and perfectly cooked potatoes in under 30 minutes. It’s a total winner for a cozy night in, or even for impressing guests.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1½ lb boneless, skinless chicken breasts, cut into 2-inch pieces
• 1 (4-ounce) can Maesri Massaman curry paste
• 1 tablespoon oil
• 1 can unsweetened coconut milk (cream and water separated) – about 400ml
• 1 large russet potato, peeled and cubed
• 1 medium yellow onion, sliced
• 20 whole raw cashews
• 1 teaspoon fish sauce
• 1 teaspoon brown sugar
• 1 teaspoon kosher salt
• 1 cup jasmine rice, rinsed
• 1 cup water

Ingredient Notes

Let’s talk ingredients for a sec, because a few things make all the difference:

• Maesri Massaman Curry Paste: Seriously, don’t skip this! Maesri is a fantastic brand, and their Massaman paste has a depth of flavour that’s hard to beat. It’s readily available online and in many Asian grocery stores.
• Jasmine Rice: This is my go-to for serving with curry. It’s fragrant and fluffy, and the slightly sweet flavour complements the curry beautifully. About 170g of dry jasmine rice.
• Fish Sauce: Don’t be scared! It adds a lovely umami flavour. A little goes a long way. If you’re not a fan, I’ve got substitution ideas in the FAQs below.
• Coconut Milk – Cream vs. Water: This is key! Refrigerating the can allows the cream to separate from the water. We use both – the creamy part for richness at the end, and the water for cooking the curry. This gives you the best of both worlds.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the rice: Combine the jasmine rice, water, and a pinch of salt in a stainless steel pot. Set aside – we’ll deal with this later.
2. Separate the coconut milk: Pop that can of coconut milk in the fridge for at least 30 minutes. This lets the thick cream separate from the watery liquid. We’ll use both parts, so don’t pour anything out!
3. Sauté the curry paste: Set your Instant Pot to the ‘Sauté’ mode. Heat the oil, then add the Massaman curry paste. Sauté for about 15 seconds, until fragrant. This blooms the spices and really wakes up the flavour.
4. Add the chicken: Stir in the chicken pieces until they’re fully coated with the curry paste. Make sure every piece gets a little love!
5. Mix it all up: Add the cubed potatoes, sliced onion, whole cashews, fish sauce, brown sugar, salt, and about ½ cup of the coconut water. Give everything a good stir.
6. Pot-in-Pot time: Place the trivet inside the Instant Pot. Then, carefully place the pot of rice on top of the trivet. This lets the rice and curry cook simultaneously!
7. Pressure cook: Secure the Instant Pot lid, making sure the valve is set to ‘Sealing’. Cook on ‘High Pressure’ for 5 minutes.
8. Natural Release: Let the pressure release naturally for 10 minutes. Then, carefully quick release any remaining pressure.
9. Remove components: Using heat-resistant mitts (seriously, don’t skip these!), carefully remove the rice pot and trivet from the Instant Pot.
10. Finish the curry: Stir in the reserved thick coconut cream into the curry until it’s fully incorporated. This is where the magic happens – it makes the curry incredibly rich and creamy.
11. Serve: Plate the curry with the steamed jasmine rice. Garnish with fresh cilantro, if you like.

Expert Tips

• Don’t overcrowd the Instant Pot. If you’re doubling the recipe, you might need to cook it in batches.
• For extra flavour, marinate the chicken in a little of the curry paste for 30 minutes before cooking.
• If the curry is too thick, add a splash more coconut water. If it’s too thin, simmer it on ‘Sauté’ mode for a few minutes to reduce the sauce.

Variations

• Vegan Adaptation: Swap the chicken for firm or extra-firm tofu (pressed to remove excess water) or your favourite vegetables like cauliflower, broccoli, or chickpeas.
• Gluten-Free: This recipe is naturally gluten-free, but always double-check the label on your fish sauce to be sure.
• Spice Level Adjustment: If you like it hot, add a pinch of chili flakes or a finely chopped Thai chili to the curry paste while sautéing.
• Festival Adaptations: My family loves making this for Thai New Year (Songkran)! It’s a comforting and festive dish to share with loved ones.

Serving Suggestions

This Massaman curry is fantastic on its own with rice, but you can also serve it with:

• Naan bread for dipping
• A side of steamed vegetables
• A fresh cucumber salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours meld together! You can also freeze it for up to 2 months.

FAQs

1. What is Massaman Curry and what are its origins?

Massaman curry is a mild Thai curry with Persian and Indian influences. It’s known for its rich, complex flavour profile, featuring spices like cinnamon, cardamom, and cloves.

2. Can I use a different type of rice besides Jasmine rice?

Absolutely! Basmati rice or even long-grain white rice will work well. Just adjust the cooking time accordingly.

3. What can I substitute for fish sauce in this recipe?

If you don’t have fish sauce, you can use soy sauce (tamari for gluten-free) or a pinch of salt with a squeeze of lime juice.

4. How can I adjust the heat level of this curry?

Add a pinch of chili flakes or a finely chopped Thai chili to the curry paste while sautéing. You can also remove the seeds from the chili for less heat.

5. Can I make this curry ahead of time?

Yes! You can prepare the curry up to 2 days in advance and store it in the refrigerator. Just add the coconut cream right before serving.

6. What is the best way to store leftover Massaman Curry?

Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.

Enjoy! I really hope you give this Instant Pot Chicken Massaman Curry a try. Let me know what you think in the comments below!