Massaman Curry is a favorite when we head into town for some Thai food. I stumbled upon a slow cooker recipe for this dish, and just knew I could convert it to the IP and make it vegan… and it worked beautifully! Everything should be cut on the chunkier side to avoid a mushy result. Enjoy!
- 1 bag Gardein Chick’n Strips (save the sauce for another meal)
- 2 tablespoons coconut oil
- 2 small onions, cut into chunks
- 1 red bell pepper + 1 yellow bell pepper, cut into chunks
- 1 cup carrots, cut into chunks
- 6 red potatoes, peeled and cut into large chunks
- 2 cans coconut milk
- 4 oz jar of red curry paste (I used Thai Kitchen brand)
- 2 teaspoons lemongrass paste
- 1 tablespoon ginger paste
- 2 cups vegetable stock
- ¼ cup peanut butter, creamy
- 1 cup dry roasted peanuts, chopped
- Jasmine Rice
Instant Pot Instructions
Set to Saute mode and wait until it says “Hot”. Add the oil, then the onion. Allow to brown and set aside. In the same pot, add the red curry paste, ginger and lemongrass pastes and stir to combine, about 30 seconds. Whisk in 1 can of coconut milk and allow to get bubbly and thick. Next, whisk in the vegetable broth, peanut butter, and the 2nd can of coconut milk. Bring to a boil. Turn off the Instant Pot and add in the onion, peppers, potatoes, carrots and Gardein chick’n. Wipe the edges of your pot to ensure a good seal, then close the pot. Set to Manual High Pressure for 5 minutes.
When the pot beeps, do a quick release. The sauce may not be as thick as you like, and if this is the case, spoon out some sauce and a couple potatoes into a blender (I used my Nutribullet) and blend to make a thickener. Add back to the pot and stir until thickened.
Add in 1/2 the chopped peanuts and stir. Serve with Jasmine rice and top with remaining peanuts.