Dinner

Pressure Cooker Massaman Chicken Curry

A rich, mildly spiced Thai Massaman curry with tender chicken thighs, baby potatoes, and crunchy peanuts — made in under 30 minutes with a pressure cooker.

StandardGluten Free
214
kcal
12g
Protein
19g
Carbs
10g
Fat
£0.55
Per Serving
⏱ Prep: 10 min 🍳 Cook: 25 min 🍽 Serves 4
🛒 Ingredients
IngredientAmountCalories
Chicken Thighs 600g chicken thighs 1062 kcal
Coconut Milk (tinned) 1 tin coconut milk 788 kcal
Basmati Rice 300g basmati rice 1059 kcal
Massaman Curry Paste 3 tbsp Massaman paste 81 kcal
Baby Potatoes 300g baby potatoes 231 kcal
Chicken Stock 100ml chicken stock 15 kcal
Peanut Butter 2 tbsp peanut butter 188.1 kcal
👨‍🍳 Method
  1. 1Cut chicken thighs into large chunks and pat dry.
  2. 2Set pressure cooker to SAUTE mode. Brown chicken pieces in batches with a little oil — 3 minutes per side.
  3. 3Add Massaman curry paste and stir to coat the chicken.
  4. 4Add baby potatoes, coconut milk, and chicken stock.
  5. 5Lock the lid and pressure cook on HIGH for 15 minutes.
  6. 6Allow natural pressure release for 5 minutes, then quick-release remaining pressure.
  7. 7Stir in peanut butter and mix until smooth.
  8. 8Taste and season with fish sauce and a pinch of sugar if needed.
  9. 9Serve over jasmine rice with crushed peanuts and fresh coriander.

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