Ingredients
Method
- Set the Instant Pot to saute mode and heat oil. Add the curry paste and saute for 30 seconds. Stir in the coconut milk and mix well. Press Cancel as you stir the milk.
- Add onion, potatoes, cashews, and salt. Give a quick stir and close the Instant Pot with the pressure valve to sealing. Pressure cook (Hi) for 4 minutes followed by a quick release.
- Open the Instant Pot and stir in soy sauce and brown sugar. Cook on saute for another 2 minutes or just until the curry comes to a gentle boil.
- Serve hot with steamed Jasmine rice.
Video
Notes
- For an even richer flavor, toast the cashews lightly before adding them. I've found that a few minutes in a dry pan enhances their nutty depth.
- If you don't have an Instant Pot, you can simmer the curry on the stovetop for 20-25 minutes, or until the potatoes are tender.
- To ensure the potatoes cook evenly, cut them into similar-sized cubes. Uneven pieces lead to some being mushy while others are still firm.
- Store leftover vegan massaman curry in an airtight container in the refrigerator for up to 3-4 days. It often tastes even better the next day as the flavors meld. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If you don't have an Instant Pot, you can simmer the curry on the stovetop for 20-25 minutes, or until the potatoes are tender.
- To ensure the potatoes cook evenly, cut them into similar-sized cubes. Uneven pieces lead to some being mushy while others are still firm.
- Store leftover vegan massaman curry in an airtight container in the refrigerator for up to 3-4 days. It often tastes even better the next day as the flavors meld. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
