Beef Masaman

Ingredients

  • 2 T vegetable oil
  • 10 - 12 oz baby carrots
  • 1 large white onion, coarsely chopped
  • 1 lb russet potatoes, cubed
  • 1.5 - 2 lb meat (chicken thighs or beef), chunked
  • 1 can (4 oz) Maesri masaman curry paste
  • 1 T ginger, crushed, minced, or paste
  • 1 can (13.5 - 15 oz) coconut milk
  • 1/3 cup peanut butter
  • 3 T fish sauce
  • 1 T lime juice
  • 2 t sugar
  • Roasted peanuts
  • (optional) 3 T tamarind sauce
Instructions
  • Add oil to instant pot, set to saute on high.
  • Add ginger and half curry paste.  Cook 1 minute.
  • Add meat and cook 3 minutes.
  • Add coconut milk and mix, scraping to deglaze the pot.
  • Add lime juice, brown sugar, fish sauce, peanut butter, and (optional) tamarind sauce.  Mix well, then mix in potatoes.
  • Pressure cook on manual, high pressure for 14 min.  Allow natural release.
  • Open, mix in remaining curry paste, and let sit for 5 minutes to thicken.
  • Serve topped with peanuts.

Comments

  1. kexlineMarch 29, 2020 at 2:02 PM

    Beef comes out better when cooked for 14 mins on low, natural release. Veggies are softer too, but not excessively so.

    ReplyDelete
  2. kexlineMarch 29, 2020 at 2:02 PM

    Delicious with Maesri panang. (Whoops.)

    ReplyDelete

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