Gracious Vegan Massaman Curry

By the Gracious Vegan

Massaman Curry 3.jpg

After pinning down Red and Green Thai Curry, I was still having trouble making a good Massaman curry, the scrumptious dish where vegetables swim in sweet peanut sauce. We have a food cart in town that makes fabulous Massaman curry, so I had a very high standard to reach. Finally I succeeded. I have the discarded recipes and rejected homemade curry pastes to prove it. Once I tried the Maesri brand of curry paste and went back to the traditional way of preparing Thai curries, I was home free. This version is divine, Thai comfort food at its finest. 

Makes 2-3 servings

Prep: Spoon a few tablespoons of coconut cream from the top of the can of coconut milk into a Dutch oven or large skillet.

  • One 14 ounce can coconut milk, regular

Stir the rest of the coconut milk together with these in a bowl and set aside.

  • 1½ cups mild vegetable broth or water
  • 1 Tablespoon of Thai thin soy sauce or more to taste
  • ½ Tablespoon brown sugar
  • ½” piece of fresh ginger, peeled and grated (or ½ teaspoon ground)

Heat the coconut cream on medium. 

Sauté the curry paste in the coconut cream, stir with a wooden spoon or silicone spatula for 5 minutes. It should be fragrant but not burned.

  • ¼ cup Massaman curry paste (I like Maesri brand)

Stir in the coconut milk mixture, bring it to a boil, then reduce heat and simmer for 5 minutes, uncovered.

Add vegetables, tofu, and other chunky ingredients and simmer for another 8 to 10 minutes, uncovered, or until vegetables are slightly tender but still have a little bit of firmness to them.

  • (optional) 8 ounces baked or fried tofu sliced into 1/4 inch thin strips
  • 1 red bell pepper, seeds removed and sliced into 1/2 inch wide strips
  • ½ white, yellow, or red onion, thinly sliced
  • 1 carrot, thinly sliced
  • 1 medium-large potato, peeled and cubed
  • 1-2 Tablespoons peanut butter (crunchy or creamy)
  • 2 Tablespoons chopped roasted peanuts
  • Sriracha sauce to taste

Remove from heat, taste and season with more Thai thin soy sauce and lime juice if desired and let stand for 5 minutes. Serve with hot rice.

Boiled jasmine rice, for serving

Timing: 25-30 minutes

Nutrition: Mostly whole-food


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