Sawaddee ka welcome to hot thai kitchen today is the day I am finally finally putting up
a instant pot recipe which many many many of you have requested over the years so for those of you
who don't know what an instant pot is it's it's this thing and it's become a bit of a sensation
in North America shall we say but it's basically a pressure cooker an electric pressure cooker it
does a bunch of other things it's a slow cooker and a few things but most people get it for its
pressure cooking ability so today I'm gonna share with you a massaman curry recipe which I
have modified to work with the instant pot but really the takeaway that I want you to have by
the end of this video is how do you take sort of any curry recipe and modify it so that you can
use it with your instant pot so this is a recipe that would normally take me like three hours and
we can actually do it in about 40 45 minutes which is pretty cool maybe an hour Oh No yeah we'll talk
about that alright let's get started let's talk curry paste first you can certainly buy massaman
curry paste which is a little harder to find but you can also make it from scratch I have a
recipe for that but today I thought it would be a good chance for me to show you how you can do
a semi homemade version where you take red curry paste and then add things to it to turn it into
a muscle and paste because at the end of the day a muscleman paste is really your red curry paste
plus a few other spices so makes it a lot easier so what I've got here is just store-bought red
curry paste whatever favorite brand that you have and then these are my muscle man izing spices I've
got some toasted coriander seeds some cumin seeds some cardamom if you can find white cardamom that
would it be even better that's the cardamom that we use more often in Thailand but green will work
fine some cinnamon clove and nutmeg and because my red curry paste doesn't have any shrimp paste in
I'm just adding a little bit of fermented shrimp paste it's completely optional you don't have to
do it but I like to do it and then I'm just gonna pound it all together so all my whole spice is
in first grind that down into a powder there you go once it's nice and ground the cardamom shells
won't really cry and you can just pick that out so now these things go in and the red curry paste
goes in and there you go Mussa mun paste in just minutes so this step is completely optional I'm
gonna sear the beef get some nice browning on it because browning is flavor but if you want
to keep it simple and you just want to throw everything in the instant pot that's totally
fine as well you can actually sear things in the instant pot in the saute mode but it's smaller
than I have to do it in two batches so I just it's just easier for me to do in a separate pan
so while that's heating up let's talk beef I'm just using plain stew beef this is Chuck and
when choosing stew beef don't go with like the super lean one make sure the stew beef that you
have has some fat running through the meat because that's how you're going to prevent your your meat
from becoming really dry you know like it falls apart it's tender but it's really true dry and
stringy that's from the meat being very very lean so that's something to look out for so chuck is a
good good cut for that so some oil goes into the pan okay we just want a couple of spice to brown
and these things are helpful there you go nice and brown extra beefy flavor and I just do two
sides that's it let's get all this beef out and then to deglaze this I'm gonna just turn my heat
back on real quick and I'm just gonna add a tiny bit of water just enough to coat the pan so I can
just scrape up all this good stuff oh this is good grilled hamburger flavor and that is it's time to
get the instant pot going so I'm gonna start first as always by reducing my coconut milk so it's rich
and thick I'm gonna saute my curry paste in that so for that you want to use the sautee mode and
then ten minutes sure let's start with that and then I'm gonna do medium so the sautee mode just
basically turns this into a pot on the stove that's all it does which is convenient in many
many situations about half a cup of coconut milk so the coconut milk is boiling I'm not gonna wait
until it's reduced I'm just gonna add my curry paste right away because I have some time to
loosen it up in the coconut milk and then I'll let the coconut milk reduce with the paste the
pace is getting a little thicker I'm gonna turn it down to low just so I don't burn the paste so now
what you're starting to see is the oil the coconut oil separating from the pace the pace is basically
sizzling in the oil that's what you want to be at the rest of the coconut milk goes in so one very
important modification that I did for this recipe is I did not add any water because once we close
the lid on this thing it will not lose a single drop of water I don't need to add any at all and
I'll end up at the right amount of richness okay now the beef goes in try not to pour it in in one
go so it doesn't splash all over the place all of the juices well and don't forget the pan juice oh
yeah look at that beefy goodness it's like gravy okay so seasoning will now go in at this point
fish sauce nothing changes there and some it's just beeping telling me that my timer is up okay
okay okay let's you can off it for now - oh for God's sake just stop beeping and then what was
i plumb sugar going in so it doesn't need to be on at this point we're just getting ready to close it
now and some tamarind for a little bit of tartness and give that a nice stir make sure it's nice
close hello and I'm gonna go with pressure-cook mode time is gonna be thirty minutes sorry yes
thirty minutes so the timing I actually took from the instant pots guideline where for stew beef
they said 20 minutes for every pound of beef and I have pound and a half so I'm gonna do 30 minutes
pressure high delay no I don't want to delay keep warm on no I press Start and that is it now the 30
minutes doesn't actually start counting until it has come to temperature to temperature and
pressure so you see right now it says preheating so this depending on how much stuff you've got it
could take 10 minutes 15 minutes so just factor that into your planning as well that 30 minutes
is active cooking time for when the pressure has reached so this is what I meant in the beginning
when it says yeah it takes 30 minutes but really it's gonna take a total of about an hour
so the timer has gone off it is now done cooking now there are two ways to release the pressure
one is the terrifying one it's called the quick release you press this button and it just spews
out steam and pressure it's very aggressive and I don't like to do that the other way is what they
call the natural release method which basically means you let it cool down for a little bit first
before you release the steam or you just let it cool down until there's no more pressure built
up in there so for something thick and oily you actually should not use the quick release method
because it might actually spew out some oil or some of the actual food itself so I've never done
a quick release or muscleman I don't imagine it would be a good idea to do that because there's
quite a bit of fat in the coconut milk so I'm gonna let it naturally cool down for about 10
minutes but I also put a cold wet towel on top where the metal part of the lid is and this will
actually help it cool down even faster and I find that if I do this 10 minutes when I go to release
the pressure it's it's not aggressive alright so it's been just a little more than 10 minutes
this towel is now hot too by the way so just be careful when you take that off another sign that
you know that the pressure has left the inside is this little valve here will fall down so in
the beginning it goes up to seal the pot there's no more pressure inside it falls down and before I
open I always like to do a quick pressure release anyway just to make sure there's nothing sort of
built up inside and I press it nothing comes out okay so now we open sure smells like muscle man in
here okay so what you want to check at this point is that the beef is in fact tender so I'm gonna
pick one and I'm just gonna fork it whoa and it's tender I still need to add my potatoes and onions
and this is one of the I guess downfall of the pressure cookers you can't just throw everything
at once because I put my potatoes in with the beef by now it would be like mashed-potato must a month
which doesn't sound so bad so I'm gonna cook the potatoes just unnormal so I'm sought hey mo it's
just like stovetop and I did not peel them because if you scrap it well the potato peels ah hot are
edible and the most nutritious part of the whole potato so this is probably too much potato but
that's okay and my onions are also gonna go in also some roasted peanuts are gonna go in so now
it just needs to simmer for another 10-15 minutes depending on the size of your potato on saute mode
and could you pressure cook the potatoes as well yes of course but by the time it heats up it comes
to pressure and that's to cool down like you're not saving yourself any time so anything only
takes 10-15 minutes to cook regular it's just not worth going through all that trouble to pressure
cook it right so it just makes more sense this way all right and this is just the perfect consistency
for muscle munch so when you are working with a recipe that's not written for instant pod you
have to reduce the amount of liquid so I would just say add as much as you wanted out there to
be at the end because you're not gonna lose any during the cooking process so let's see how it
tastes shall we yes give me some of that potato of which I have so much it's curry and by the
way for our patreon members with access to the show after the show for this episode I'm gonna
tell you about my experience cooking other things in the instant pot and how that went so if you
are interested in becoming a patreon member you can check out the link in the description below
okay let's see look at that it falls apart super tender and it didn't take us three hours to do
yep definitely I would know that this was done in the pressure cooker like if somebody served
this to me it would be like here's a muscle on curry I wouldn't think twice about it so
it works really well as you can see there are a couple things to think through in terms of
methods and whatnot but the recipe that I have written up for this is to modify exactly for
the instant pots you can just use it as is but if you want to try other curry recipes
maybe use this sort of as a guideline for your methods but it tastes just as good and
that homemade curry paste again tastes just like a muscleman curry so you don't have to
make it completely from scratch if you don't want to I hope you enjoyed that the recipe as
always will be on hot eye-catching calm and when you make it send me a photo on Facebook Twitter
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thank you as always for watching and I will see you next time for your next species timing