Massaman Curry with Tofu and Butternut Squash

Massaman Curry with Tofu and Pumpkin Squash recipe

  • COOKING TIME: 9 min
  • TOTAL TIME: 11 min
  • CUISINE: Oriental, Thai
  • PORTIONS: 4 servings



  • 400 g pressed firm tofu
  • 1 tbsp coconut oil
  • 1 large yellow onion cut into 1-inch pieces
  • 110 g coconut cream
  • 4 tbsp Massaman curry paste
  • 240 ml vegetable stock
  • 1 butternut squash pitted and cut into 1 inch cubes of about 650 g
  • 230 g coconut milk
  • handful of fresh Thai basil leaves
  • Hot steamed rice to serve


  • Cut the tofu into 1/2-inch slices. Place the slices in a single layer between double layers of paper towels or a folded kitchen towel and press firmly to wick away as much moisture as possible. Cut the slices into 1/2-inch cubes. Put aside.

  • Select the High Sauté setting on the Instant Pot, add the coconut oil and melt. Add the onion and cook for 4 minutes, until the onion begins to brown. Add the coconut cream and curry paste and cook for a further 2 minutes, until bubbling and fragrant. Stir in the stock, use a wooden spoon to loosen any browned bits from the bottom of the pan, then add the squash in a single layer.

  • Tighten the cover and set the pressure relief to seal. Press the Cancel button to reset the cooking program. Then select the Manual or Pressure Cook setting and set the cooking time to 1 minute on Low Pressure. (It takes about 10 minutes for the pan to pressurize before the cooking program starts.)

  • When the cooking program is finished, perform a quick pressure relief by moving the Pressure Relief to Purge. Open the pan and stir in the coconut milk, then add the tofu. Press the Cancel button to reset the cooking program. Then select the Sauté setting. Bring the curry to a boil and cook for 2 minutes, stirring occasionally and being careful not to break the tofu. Press the Cancel button to turn the pot off. Gently stir in the basil.

  • Spoon the curry into bowls. Serve piping hot with the rice on the side.

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