This delicious and VERY easy to make Thai Curry is an all-time favourite at my own home. I personally love this recipe because of the on-point spicyness of the AROY- D Massaman Curry Paste and the fact that I can just "forget about it" in the Instant Pot for a few hours (usually overnight) and be surprised with the fragrant smell of the curry when it's done. It freezes very well, making it a great recipe when you are looking to cook "lunch for the week".
The fresh ingredients I get at from our local farmers market or grocery stores. The freshest the better! You can also modify the ingredients according to your and your family's taste. Enough chatting, let's get to the recipe:
Easy-Peasy Instant Pot Thai Curry with Aroy-D Massaman Paste
Serves up to 4 very hungry adults
1 Red Bell Pepper - cut in half-inch chunk sizes
1 Green Bell Pepper - cut in half-inch chunk sizes
1 Orange or Yellow Bell Pepper - cut in half-inch chunk sizes
1 Onion - cut in strips
3 Sticks of Lemongrass (optional) - cut in half
3 Table Spoons of AROY- D Massaman Curry Paste - 14 oz 400g
1 lb of Pork Stew in cubes or Chicken breasts cut in cubes
1/2 Cup of Roasted Peanuts (optional)
Fresh Cilantro (optional)
In a medium-size pan, boil water and add the Bulacan Whole Cassava. Let it cook for about 15 minutes. Drain the water and set aside.
Chop the Bell Peppers in medium to big size chunks (they will dissolve in the sauce, so the bigger the pieces the more you'll see in the final dish). Chop the Onions in thick strips.
Turn on your Instant Pot and use a liner to make it easier to clean afterwards. Put the chopped Bell Pepper in it.
In a frying pan, sauté the Onions with olive oil to enhance it's flavour. Add the Pork or Chicken and sauté for about 4 minutes. Add it to the Instant Pot with the veggies.
In the Instant Pot, add the Lemongrass, cans of Coconut Milk, and the 3 Table Spoons of AROY- D Massaman Curry Paste. Mix well and let it cook for about 6 hours in High. If left overnight, set the temperature to Low. The Coconut Milk is supposed to cover all the ingredients. If it doesn't, use another half can or a whole can of coconut milk.
After the first hour, add the cooked Bulacan Whole Cassava to the mix and let it cook until the Pork or Chicken is tender and the sauce is dark-orange in color.
When ready, add the roasted peanuts and the fresh cilantro to the dish. Serve it with White Jasmine Rice and/or crumbled lightly salted chips.