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Instant Pot Massaman Curry Breaking Muscle - Instant Pot Massaman Curry | Breaking Muscle

Instant Pot Massaman Curry | Breaking Muscle

Instant Pot Massaman Curry | Breaking Muscle

Being lively outside within the cooler temps of fall climate makes me lengthy for the relaxation of warming spices. I haven’t reasonably gotten into the pumpkin spice simply but, however as an alternative I’ve been yearning the nice and cozy spices which can be in style in heart jap delicacies. On-the-go weeknights also are a good time for foods which can be Instant Pot simple like this massaman curry.


Massaman curry is technically a Thai taste curry however has been influenced by way of Indian and Persian delicacies. Because of this affect, this dish is best possible for cooler climate because it comprises a garam masala spice mix that incorporates lots of the ones conventional warming spices like cinnamon, cardamom, cumin, and cloves.


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In this model, I’ve used hen as the primary protein however you’ll be able to replace pork in case you desire. Massaman curry is somewhat delicate however will also be spiced up with Thai peppers for individuals who want a upper warmth. Cooking this curry within the Instant Pot lets in the beef and potato elements to be absolutely cooked on the similar time, making it a handy meal for busy nights.


Instant Pot Massaman Curry

Massaman Curry

Calories 536, Protein 35g, Total Carbs 27g, Fat 32g


Prep time: 15 min

Closed Pot Time: 20 min

Serves: four




  • 1 tablespoon coconut oil
  • 1 pound hen, reduce into chew measurement items
  • 1 onion, chopped
  • 2 potatoes, peeled and diced
  • 2 pink bell peppers, stemmed, seeded and reduce into chew measurement items
  • 1 can complete fats coconut milk (notice, if you need a thicker sauce, don’t shake or stir the can. Use simply the solids and put aside liquid portion of the coconut milk to skinny the sauce as desired)
  • 2 tablespoons fish sauce
  • 2 tablespoons pink curry paste
  • 1 tablespoon tamarind paste or palm sugar
  • 1 tablespoon lemongrass paste (or 1 teaspoon lemon juice)
  • 2 teaspoons garam masala
  • 1/2 cup roasted peanuts, overwhelmed, for garnish
  • Crushed dried Thai peppers or pink pepper flakes, for garnish and including extra spice to style
  • 2 tablespoons cilantro, chopped, for garnish


Preparation Instructions:


  1. Select SAUTE at the quick pot and regulate to NORMAL. Add oil to pot till melted.
  2. Add hen and onion to the pot and saute till outdoor of hen is now not crimson. Press CANCEL.
  3. Add bell pepper and potatoes to the pot.
  4. In a bowl, stir in combination the coconut milk and the entire spices with the exception of peanuts and pink pepper flakes.
  5. Pour coconut milk aggregate into the pot and stir till blended. If sauce is just too thick, skinny with the reserved coconut milk liquid.
  6. Secure lid at the pot and shut pressure-release valve.
  7. Select MANUAL and prepare dinner at prime strain for four mins.
  8. When cooking is whole, use a snappy launch to depressurize.
  9. Serve over scorching cooked rice, riced cauliflower, or with naan bread.

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