Pressure Cooker Massaman Beef Curry is a modern British recipe for a classic Thai-style Massaman curry of beef in a spicy coconut milk base that's adapted to be cooked quickly in a pressure cooker. The full recipe is presented here and I hope you enjoy this classic British version of: Pressure Cooker Massaman Beef Curry.
Melt the remaining coconut oil, stir in the curry paste over medium heat for 2 minutes, stirring constantly. Take care as the paste may spit a little.
Add the beef, stir to coat in the spices and cook for 1 minute.
Add the Kaffir lime leaves and lemongrass then pour over the coconut milk.
Put on the lid, lock in place and select the higher pressure setting. Place over high heat and bring up to pressure (select tre pressure setting on an electric cooker and set the timer to 20 minutes). Fore a stove-top cooker, as soon as pressure is reached (the indicator will pop up), reduce the heat to the minimum to maintain pressure and time for 20 minutes. When the time is up, turn off the heat and allow the pressure to drop naturally for 10 minutes then use the valve to carefully release any remaining pressure.
Remove the lid and add the potatoes, pushing them down under the sauce. Add the browned onions. Replace the lid and select the higher pressure setting. Return to pressure then cook for 10 minutes. When the time is up, turn off the heat and allow the pressure to drop naturally for 10 minutes then use the valve to carefully release any remaining pressure if necessary. Remove the lemongrass stalk and lime leaves and discard. If required add a pinch of sugar or a squeeze of lime to adjust the sweetness.
Transfer to a warmed serving dish and scatter over the peanuts, sliced red chilli and chopped coriander. Serve with rice and wedges of lime
Click on the image, above to submit to Pinterest.