Instant Pot® Massaman Beef Curry

Prep 20 min
Total 1 hr 30 min
Servings 8

This dinner combines the comfort of beef stew with the vibrancy of Thai flavors, so consider it a quick (thanks to your Instant Pot®) and satisfying alternative to take-out. Massaman curry is a traditional Thai dish with Indian roots—the warming spices found in it are drawn from Indian culinary tradition. While the characteristic spiciness of Thai food is toned way down in this dish, the finishing touches of herbs and citrus make it feel right at home in Southeast Asia. This version definitely delivers on those trademark flavors but does so with a streamlined ingredient list, so you don't need to buy any special ingredients. Serve it up on a bed of rice, topped with a combo of fresh and crunchy toppings, and you've got a dish that's fit for company but still easy enough for a weeknight.

By Betty Crocker Kitchens

Updated September 9, 2019

Make with

Progresso Broth

Ingredients

2

lb beef stew meat
2

tablespoons garam masala
1

teaspoon garlic powder
2

tablespoons butter
1

cup chopped shallots
1

tablespoon chopped fresh gingerroot
4

cups 1-inch diced peeled russet potatoes (about 1 1/2 lb)
1

can (14 oz) coconut milk (not cream of coconut)
1

cup Progresso™ beef flavored broth (from 32-oz carton)
2

tablespoons soy sauce
3

tablespoons lime juice
2

tablespoons cornstarch
1

tablespoon packed brown sugar
1

tablespoon fish sauce
4

cups hot cooked white rice
1/2

cup chopped roasted peanuts
1/2

cup chopped fresh cilantro leaves

Steps

Hide Images

1

In large bowl, toss beef with garam masala and garlic powder. Spray 6-quart Instant Pot® insert with cooking spray. Select SAUTE; adjust to normal. Melt butter in insert. Add beef in 2 batches; cook 2 to 4 minutes on first side, or until browned. Turn and cook 2 to 4 minutes on second side, or until browned. Select CANCEL.
2

Return all beef to insert. Stir in shallots and gingerroot; stir in potatoes. Stir in coconut milk, broth and soy sauce. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 45 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
3

In small bowl, beat lime juice, cornstarch, brown sugar and fish sauce with whisk. Select SAUTE, and adjust to normal; heat liquid to simmering. Gently stir in cornstarch mixture; cook 30 to 60 seconds, stirring frequently, until thickened. Select CANCEL. Serve over rice with peanuts and cilantro.

Can't find stew meat at the grocery store? No problem! Buy a 2 1/4- to 2 1/2-lb beef chuck roast, and cut into 2-inch pieces.
The Instant Pot® makes quick work of beef stew meat, taking the sturdy beef from tough to tender in about an hour.
Brown sugar and lime juice are common ingredients that mimic the sweet and sour flavor of the tamarind that's traditionally used in Massaman curry recipes. Tamarind is a tropical tree whose pod-like fruit is featured in cuisines around the world, from India to Mexico and places in between. Tamarind is even included in Worcestershire sauce!
Massaman is a traditional Thai dish that's atypically (for Thai food) not spicy. Instead, this curry features spices associated with Indian cooking, like cardamom, cinnamon, cloves, star anise, cumin, bay leaves, mace and more. To keep the ingredient list from getting too long, this recipe was created using garam masala, an Indian spice mix that's widely available.
Serve this curry with a squeeze of lime on top for a zing of added flavor.

Nutrition Facts

Serving Size: 1 Cup Curry and 1/2 Cup Rice

Calories: 560
Calories from Fat: 260

% Daily Value

Total Fat: 29g; 44%
Saturated Fat 15g 75% Trans Fat 1/2g
Cholesterol: 70mg; 23%
Sodium: 910mg; 38%
Potassium: 830mg; 24%
Total Carbohydrate: 48g; 16%
Dietary Fiber 3g 14% Sugars 6g
Protein: 28g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 10%; 10%
Calcium: 6%; 6%
Iron: 20%; 20%

Exchanges:

2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 1/2 High-Fat Meat; 3 1/2 Fat;