Enjoy the aroma and authenticity of our delicious curry.
In Pressure Cooker, heat oil and brown meat, remove from pot
Fry the onions and red capsicum until softened. Add the spice blend, stir for about 3 minutes then add potato, coconut cream, tomato, palm sugar, chicken stock/water
Stir meat through, then close and lock Pressure Cooker and bring to pressure on high heat using setting 2 (Pressure is reached when the red Pressure Indicator has risen). Agitate the pot occasionally to avoid burning food.
Once at pressure, then turn the heat to low and cook for 15 mins on the lowest heat to maintain pressure
Remove Pressure Cooker from heat completely, and allow to come off pressure naturally.
Add lime juice and fish sauce, stir and serve.
For that true authentic flavour serve with jasmine rice.
I used chuck steak was amazing, blends in TCT Massaman curry spice perfect
I use a pkt of frozen prawns in this - makes it quick and easy
Great recipe! So nice to find a Massaman curry recipe that uses beef, as is traditional! This was incredibly tasty with beautifully balanced flavors. I recommend starting with a nice chuck roast and cutting it up one's self.
amazing! best with chicken thighs!