Thai Massaman Curry

Thai Massaman Curry

0:05 To Prep
0:15 To Cook
6 Servings
Average Rating
Difficulty Easy

Enjoy the aroma and authenticity of our delicious curry.


  • 2 Tbs Sesame oil (or vegetable oil)
  • 500g beef, diced
  • 1 onion thinly sliced
  • 2 Tbs Massaman spice blend
  • 2 large potatoes, peeled and diced
  • 270mL coconut cream
  • 1 red capsicum, thinly sliced
  • 1 tomato, sliced
  • 2 Tbs palm sugar
  • 1/2 cup chicken stock
  • 1 Tbs Lime juice
  • 2 Tbs Fish sauce

Step 1

In Pressure Cooker, heat oil and brown meat, remove from pot

Step 2

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

Step 3

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.

Step 4

Once at pressure, then turn the heat to low and cook for 15 mins on the lowest heat to maintain pressure

Step 5

Remove Pressure Cooker from heat completely, and allow to come off pressure naturally.

Step 6

Add lime juice and fish sauce, stir and serve.

Chef's Tips

For that true authentic flavour serve with jasmine rice.



I used chuck steak was amazing, blends in TCT Massaman curry spice perfect

Pam Y

I use a pkt of frozen prawns in this - makes it quick and easy

Michael D

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.

Jill S

amazing! best with chicken thighs!

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