Thai Massaman Curry (Instant Pot or Stovetop)

“Looking for a delicious and easy Thai Massaman Curry recipe? This flavorful curry is made with tender chicken, vegetables like carrots, baby corn, and broccoli, all simmered in a creamy coconut milk base with aromatic spices. Perfect for the Instant Pot or stovetop, this dish is quick to make, packed with authentic Thai flavors, and great for weeknight dinners. Serve with steamed rice or flatbread for a satisfying meal that’s both comforting and vibrant. Ready in under 30 minutes, this easy curry will become a family favorite!”

This rich and flavorful Thai Massaman Curry features tender chicken, crisp vegetables, and a creamy, aromatic sauce made with authentic Thai curry paste and coconut milk. Ready in under 30 minutes, it’s the perfect balance of sweet, savory, and spicy, making it a delicious and comforting meal for any day of the week.

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Ingredients

For the Curry:

• 1.5 lbs boneless, skinless chicken breast or thighs, cut into bite-sized pieces
• 1 tbsp light olive oil
• 1/2 inch ginger, grated or pureed
• 2 cloves garlic, grated or pureed
• 4 oz Maesri Thai Massaman Curry Paste (1 can)
• 1 cup carrots, chopped into chunks (1 large or 2 small carrots)
• 1 cup onion, cubed or sliced (1 medium onion)
• 14 oz baby corn, chopped (1 can or less, depending on taste)
• 14 oz coconut milk (1 can)

After Cooking:

• 1 cup French beans, cut into bite-sized pieces
• 1 cup broccoli florets
• A light squeeze of lime juice before serving

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Instructions

Stovetop Method:

1. Cook the Aromatics:
   Heat the olive oil in a large pan over medium heat. Add the grated ginger, garlic, and Massaman curry paste. Sauté for 1-2 minutes until fragrant.
2. Add Chicken:
   Add the chicken pieces to the pan and stir to coat them in the curry paste. Cook over high heat for about 1 minute, stirring occasionally.
3. Add Vegetables and Coconut Milk:
   Stir in the carrots, onions, and baby corn. Shake the can of coconut milk, open it, and pour the contents into the pan. Mix well, cover with a lid, and simmer over medium heat for 10-12 minutes or until the chicken is fully cooked.
4. Add Green Vegetables:
   Add the French beans and broccoli florets. Cook for an additional 3 minutes, just until the vegetables are tender-crisp. If you prefer softer vegetables, cook for a few more minutes.
5. Finish and Serve:
   Remove from heat, and add a light squeeze of lime juice. Garnish with fresh parsley or cilantro. Serve hot with steamed jasmine rice or flatbread.

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Instant Pot Method:

1. Sauté Aromatics:
   Turn the Instant Pot to sauté mode. Add olive oil, ginger, garlic, and curry paste, and sauté for 1-2 minutes.
2. Add Chicken and Vegetables:
   Add the chicken, carrots, onions, and baby corn. Stir well to coat everything in the curry paste.
3. Pressure Cook:
   Pour in the coconut milk. Seal the Instant Pot lid and set to Manual/Pressure Cook on high for 8 minutes.
4. Quick Release:
   Once the cooking time is done, perform a quick release of pressure.
5. Add Green Vegetables:
   Add the French beans and broccoli. Use the sauté mode to cook for 2-3 minutes until vegetables are tender-crisp.
6. Finish and Serve:
   Squeeze lime juice over the curry and garnish with parsley or cilantro. Serve with jasmine rice or flatbread.

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Tips

• Shake the coconut milk: This ensures the creamy and watery parts are well combined before adding to the curry.
• Cut vegetables evenly: This helps them cook uniformly and prevents overcooking.
• Customize the spice level: Add more curry paste or a dash of chili flakes for extra heat.

Variations and Substitutions

• Protein options: Substitute chicken with beef, tofu, or shrimp for a different flavor profile.
• Vegetables: Add bell peppers, zucchini, or mushrooms for extra color and nutrients.
• Coconut milk: Use light coconut milk for a lower-calorie option.

FAQs

Can I use a different curry paste?
Yes! Red curry paste or Panang curry paste can be used, but the flavor profile will differ slightly.

Can I make this curry ahead of time?
Absolutely! Thai Massaman Curry tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.

Is this curry spicy?
Massaman curry is typically mild, but you can adjust the heat by adding more curry paste or chili flakes.

Serving Suggestions

• Serve with steamed jasmine rice or coconut rice for a complete meal.
• Pair with naan or flatbread to soak up the flavorful curry sauce.
• Add a side of cucumber salad or pickled vegetables for a refreshing contrast.

Why You’ll Love This Recipe

• Quick and easy: Ready in under 30 minutes, perfect for busy weeknights.
• One-pot meal: Minimal cleanup required!
• Rich and flavorful: A perfect balance of sweet, savory, and spicy flavors.
• Customizable: Easily adaptable with different proteins and vegetables.