Massaman curry, or ‘the curry of the Muslim’, was popular among 17th-century Siam’s now Thailand residents of Muslim descent for many centuries. The Thai word moot salim, or ‘Muslim’  is derived from the Persian~ Arabic word moot limaan influenced probably by the Muslim Persian traders.

The origins of the curry lies in the fallen Kingdom of Ayutthaya 40 miles from Bangkok, and now a UNESCO World Heritage site. Ayutthaya a world-class capital had been an international entrepôt. Persians, South Asians, Malays, Chinese, Japanese, and European traders.

The city also occupied a strategic position on the Indian Ocean Trade Route, also known as the Maritime Silk Road.  Like the land-based Silk Road, the Indian Ocean trade route connected Europe and East Asia, graphing a southern maritime route, that navigated through the Sea of Arabia, off the Eastern coast of Africa, and wrapped around the southern tip of India before heading through the Bay of Bengal through the Strait of Malacca to finally reach China. 

Massaman curry is different than red, yellow, and green curry. You can tell it apart because it’s the curry that has peanuts in it! It is a flavor-packed, mild curry with a perfect blend of sweet, spicy, and creamy.  I make it with chicken and a medley of vegetables, and it comes together in just 30 minutes in the Instant Pot. I use store-bought Maesri brand curry paste as it has the most authentic taste, it is vegan and gluten free.

It’s quick to make and super easy to customize with chicken breasts, shrimp or tofu. The same goes for vegetables, add whatever you have on hand, or just add 2 cups of frozen vegetable medley straight from the freezer.

Ingredients:

• 2 tablespoons olive oil
• 1 1/2 pound boneless skinless chicken sliced very thin
• 1/4 cup white onion diced
• 1 teaspoon garlic minced
• 1 teaspoon ginger paste
• 4 ounces Massaman Curry Paste
• 3 cups Yukon gold potatoes peeled, cubed
• 2 cups whole carrots peeled, sliced
• 1 cup French beans 1 inch long
• 1 cup broccoli florets
• 1/2 cup green zucchini
• 1/3 red bell pepper cut into strips
• 2 can coconut milk 
• 1/2  lime juiced
• 3 tablespoons brown sugar
•  1 teaspoon salt
• 1/2 cup roasted peanuts 
  
  Instructions:

1. Heat oil on SAUTE mode in Instant Pot 
2. Add onion, and thinly sliced chicken, cook and stir for about 8 minutes until the onion is translucent and the chicken is browned, no need to cook the chicken fully.
3. Add ginger, garlic, massaman curry paste, and sauté for 30-45 seconds. 
4. Add the carrots, broccoli and potatoes to the instant pot
5. Add the coconut milk wait until the curry starts bubbling (This prevents the coconut milk from curdling under pressure)
6.  Turn off Sauté mode and close the lid,  set the vent to sealing position 
7.  Pressure cook on Manual/Pressure Cook for 8 minutes.
8. Allow the steam to release before opening the instant pot.
9. add lime juice and sugar and adjust seasoning
10. Transfer to a bowl and garnish with cilantro and peanuts if desired.
11. Serve with cooked jasmine rice or basil fried rice.  
    
    

Customize your Curry

Protein: You can make it with shrimp, since shrimp cooks pretty quickly, cook the curry first, open the lid and then add the shrimp.

Make it Vegan/Vegetarian: You can make this curry vegan and vegetarian by substituting chicken with extra-firm tofu or green beans, mini corn, zucchini or cauliflower.