Fork tender beef, delicious potatoes, and a flavour packed sauce – this massaman curry is absolutely divine. Done in a pressure cooker, or slow cooker, this is a recipe with simple ingredients but a far from simple taste. This is definitely a dish to try!
This recipe is diverse in how it can be cooked – slow cooker, pressure cooker, or in the dutch oven. It comes out delicious either way! A slow cooker will always be my ride or die – and I will defend and educate those who bash on it, it is truly amazing if you know what recipes to cook in them. However… that being said… my Instant Pot has become a new best friend in the kitchen – I cannot wait to use and learn more throughout Winter.
Key Ingredients
- Beef will be of the rump variety for this recipe. Due to it being pressure cooked or slow cooked, you do not need the most top quality cut of beef. Beef rump tends to have a bad wrap for dishes like this, if not cooked long enough it can come out rough and chewy. However, if cooked right it is perfect for pressure/slow cooker recipes.
- Potatoes are the beloved starchy carb for this dish, it adds to the heartiness and comforting experience. Cooked until tender – not mushy – it absorbs the massaman curry flavour while adding a delectable texture.
- Aromatics onion and garlic help build the base for the flavour of this massaman curry, adding a sweet and savoury depth to the dish.
- Massaman curry paste is of course the key flavour to this recipe. The flavour can be described as mild, slightly tangy, and slightly sweet. It is made up of a wide variety of flavours – such as lemongrass, cumin, coriander, and cinnamon, to name a few.
- Coconut cream brings a delicious rich and creamy element to the massaman curry, with a beautiful light nuttiness. It blends with chicken stock and curry paste well, and carry’s the flavours of the spices amazingly.
- Chicken stock is used to bring a bit more lightness to the curry, as well as flavour enhancement of course.
How to make this scrumptious massaman curry
Prepare your ingredients.
Prepare your ingredients by cutting the beef rump into medium size chunks, same with the potatoes. Dice the onion into small-medium pieces, and grate/chop the garlic.
Sear the beef to give it some nice colour.
Sear the beef chunks on a medium-high heat, until they have lightly browned – they do not need to be fully cooked. You may need to do this in batches to avoid overcrowding. Remove and set aside after searing.
Saute the aromatics.
Deglaze the pan/pot with a bit of water if need be, then add in the diced onions. Saute the onions until they begin turning translucent, then add the garlic. Let this cook slightly until fragrant.
Time to bring in the massaman curry flavour.
Mix in the massaman curry paste, then leave for a minute or two. Following this, pour in the chicken stock. Stir to combine.
Bring on the remaining ingredients.
Add the beef back to the pot, along with the potatoes. Then pour in the coconut cream, give everything a good mix.
Let’s get to cooking the massaman curry.
Pressure the massaman curry for 45 minutes. Then quick release until the pressure has been relieved. If using a slow cooker, cook on low for 6-8 hours.
Serve and enjoy!
Serve with rice, breads, or on its own – and enjoy!
Storage
This massaman curry can easily be made in bulk and stored away for later. Allow to cool to a lukewarm/room temperature, then place in an airtight container. Store in the fridge for leftovers up to 3 days, or in the freezer for up to 2 months to maintain freshness. If you are serving with rice, avoid keeping the curry in the same container otherwise it will all turn to mush!
What to serve with the massaman curry?
So what do you serve with this luxurious curry? Good question! Of course, rice is the go-to and perfect pairing. We served ours with rice and paratha bread. Additionally, you could serve with a side of vegetables of your choice.
Slow cooker vs pressure cooker
The beauty of this massaman curry is that it can be cooked in a variety of ways. Slow cooking is a great option – sear the beef and saute the aromatics in a separate pan first, then transfer to the slow cooker for 6-8 hours on low. Pressure cooking was my chosen method – with the Instant Pot you can sear/saute/pressure cooker all in one pot, then pressure cook for 45 minutes. If you have neither of those – then you could also cook in a dutch oven for 3-4 hours at 160℃.
More cozy recipes:
- Brie and Bacon Gnocchi
- Slow Cooker Beef Bourguignon
- Instant Pot Beef Stew
- Camembert Bacon Wedge Bake
- Mince and Cheese Pie
- Tomato Pesto Pasta
- One Pot Roast Chicken and Vege
Alrighty, now you should have everything you need to know for making this beautiful massaman curry. So come on, grab those ingredients and utensils, it is time to get cooking! This is definitely not a recipe to miss out on.
Massaman Curry
Ingredients
- 1 onion
- 3 cloves garlic
- 4 potatoes medium
- 700 g beef rump
- 400 ml coconut cream
- 3 tbsp massaman curry paste
- 1 c chicken stock
Instructions
- Prepare your ingredients by cutting the beef rump into medium size chunks, same with the potatoes. Dice the onion into small-medium pieces, and grate/chop the garlic.
- Sear the beef chunks on a medium-high heat, until they have lightly browned – they do not need to be fully cooked. You may need to do this in batches to avoid overcrowding. Remove and set aside after searing.
- Deglaze the pan/pot with a bit of water if need be, then add in the diced onions. Saute the onions until they begin turning translucent, then add the garlic. Let this cook slightly until fragrant.
- Mix in the massaman curry paste, then leave for a minute or two. Following this, pour in the chicken stock. Stir to combine.
- Add the beef back to the pot, along with the potatoes.
- Pour in the coconut cream, give everything a good mix.
- Pressure the massaman curry for 45 minutes. Then quick release until the pressure has been relieved. If using a slow cooker, cook on low for 6-8 hours.
- Serve with rice, breads, or on its own – and enjoy!
