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    Home » Recipes » Thai Inspired

    Easy Vegetarian Massaman Curry

    Published Jun 20, 2022 · by Jacqueline Piper · Leave a Comment · This post may contain affiliate links

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    Massaman curry in a white and black speckled bowl.
    Massaman curry in a white and black speckled bowl.

    Vegetarian Massaman Curry | This rich and savory, coconut curry is flavored with a mild Massaman curry paste, creamy coconut milk, anise stars, peanuts and tamarind sauce. Thai red chilies are optional, as this isn't usually a super spicy curry. Serve with jasmine rice or brown rice.

    Massaman curry in a white and black speckled bowl.

    If there is a Thai dish that holds my heart, it's probably Massaman curry with it's mild and spiced flavors, soft potatoes, the bite of roasted peanuts cooked in sauce and the aromatic star anise – my personal vote for star of the show.

    There's something about the practice of making a curry paste, incorporating whole spices, herbs and aromatics into a dish that feels like a very magical process to me. Gently coaxing out the flavor by simmering anise stars, frying the curry paste with coconut milk until fragrant makes for a comforting dish.

    Try this simpler version of this curry, made with a store bought curry paste. We don't all have the time and inclination, and my own paste hasn't been perfected yet. I'll share it when it is so you can take part in the process of really making this dish from scratch. For now, store bought paste will do.

    Use the table of contents below to jump to any section of this blog post. You can also use the jump to recipe link above to get right to the recipe card.

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Equipment
    • Storage
    • Tips + FAQs
    • Recipe

    Massaman curry paste itself is a wonderful fusion of Indian, Malay and Thai influences.

    Massaman curry came to the Thai cuisine through Indian and Malay influences. The basis of the dish and it's flavors such as potato, star anise and other spices melded with Thai ingredients, like lemongrass, chili, galangal, and shallots into a more Thai influenced curry paste that is today's common Massaman paste.

    Due to it's origins, this dish is commonly made with chicken, however I prefer it meatless. I don't think it misses a beat on flavor when made without meat and if I wasn't allergic to tofu, I'd probably incorporate that, as I do in my Pad Thai (when other people are eating it. Sadly I break out into full body hives when I come in contact with soy bean protein.) If you can eat tofu, try it in this dish.

    This is my all time favorite Thai dish, keeping in mind that I've had it mostly in my local Thai restaurants in Winnipeg (and once in San Francisco). I like to think this comes very close to what I've had from restaurants here. I hope you like it.

    Massaman curry in a white and black speckled bowl.

    Ingredients

    About the ingredients for this recipe. See the recipe card below for exact amounts.

    • onion: onions start off the base flavor. I like to keep them fairly large and chunky as they'll cook for half an hour in the liquid.
    • potatoes and carrots: these should also be cubed in medium to large pieces. The dish will be done once the the potatoes are cooked (the sauce will have time to meld together by then).
    • Massaman paste: This is what makes this dish a Thai Massaman curry and there are all different kinds available. I've used mostly the one by Mae Ploy and the one by Maesri as these are most accessible to me. If a vegan paste is important to use, check the the ingredients for things like shrimp paste.
    • coconut milk: I use one can of full fat coconut milk for a thick and creamy consistency. Cartons of coconut milk are not quite the same and have a thinner consistency.
    • anise stars: These are lovely and if you've never cooked with anise stars before they have a licorice-like flavor to them. I've bought mine in small amounts at my local Bulk Barn store and also in large bags at my local Asian Supermarket. They give flavor to the dish but are not meant to be eaten. You can discard them before serving or just instruct your diners not to eat them.
    • tamarind paste: Tamarind paste is another item I get at my Asian Supermarket and it's a very affordable item and important in Thai cooking. I also use it in my Pad Thai recipe. Tamarind paste is made from the tamarind fruit and has kind of a sour tangy flavor. I use brown sugar to mellow it out.
    • brown sugar: the helps mellow the tartness of the tamarind. Thai food always has a beautiful balance of salty, sour and sweet flavors.
    • Thai red chilies: These are also labeled as bird's eye chilies. They are small, very hot peppers. Spicy is relative to your own palette so you may need to experiment with the amount you use. If you're sensitive to spice start with only one or half of one. I tolerate spice well and we like it spicy, so I use 6-8 chilies per recipe.

    Instructions

    Prep Tips

    • chop the onions
    • peel and chunk the potatoes and carrots
    • carefully slice the Thai chilies - they are hot and contact with your skin can make it feel like it's burning. Wear kitchen gloves or just be careful and wash your hands after.

    I cooked this dish in my enameled cast iron braising dish. You can also use a large skillet or a large pot. You don't need a lid.

    Adding onions to a skillet for a curry.

    Heat a large skillet or pan over medium heat and cook the onions in oil for a few minutes, until just starting to soften. Add the red chilies and cook for a minute or two. They will give off a spicy steam, so turn on your stove fan and make sure not to breathe it in. It'll subside when you add the liquid.

    Stirring curry paste into onion in a skillet.

    Add the curry paste and ½ cup of the coconut milk (just the thick part at the top of the can.) Fry the curry paste for a few minutes, stirring. It's important for the flavor to cook the curry paste a bit before adding the rest of the liquid.

    Stirring coconut milk into a curry in a skillet.

    Add the rest of the coconut milk and the water.

    Stirring potatoes in a curry in a skillet.

    Add the potatoes and carrots and stir well.

    Adding star anise to curry in a skillet.

    Add the star anise.

    Curry cooking in a skillet with potatoes and peanuts.

    Add the peanuts.

    Curry cooking in a skillet with sliced chilies on top.

    Let the dish simmer for 15-20 minutes until the potatoes are cooked. I added the chilies here because I forgot at the beginning, it happens 🙂

    Testing potatoes for doneness using a fork.

    After 15-20 minutes check the potatoes to see if they are fork tender. If they are, add the tamarind paste and the sugar, stir and then serve. I like to serve this with jasmine rice. Sometimes I garnish it with Thai basil as well and a few extra peanuts.

    RECIPE TIP: To add chicken to the dish, add cubed chicken in with the onions and cook before carrying on with the recipe.

    Massaman curry in a white and black speckled bowl.

    Substitutions

    ✔ This Massaman Curry recipe is vegetarian.

    > To make this vegan, use a vegan Massaman curry paste like this curry paste from Maesri, which appears to be vegan. Massaman curry pastes usually contain shrimp paste, like the one I link to in my recipe card by Mae Ploy.

    > Want to add protein? Tofu is a good protein source for Massaman curry. If I wasn't allergic, I would add it. You can also add chicken if you're not looking for a vegetarian or vegan dish.

    Equipment

    Use a large skillet. I use either my favorite large non-stick skillet or a cast iron braising pan (from Superstore).

    Storage

    Store leftovers in the fridge and warm up either in the microwave or on the stovetop in a pot. Leftovers last about 3-5 days.

    Massaman curry in a white and black speckled bowl.

    More Thai inspired recipes:

    • Jasmine Coconut Rice
    • Tofu Pad Thai
    • Coconut Curry Ramen
    • Instant Pot Thai Red Curry Chickpeas
    • Thai Green Curry Soup with Shrimp

    Tips + FAQs

    What does Massaman curry taste like?

    Massaman curry is spiced, sweet and mild in flavor. It's spices are warming and mild combined with creamy coconut milk.

    What is in Massaman curry paste?

    Massaman curry paste is made with a more varied selection of spices than most typical Thai curries, (like a Thai red curry or a green curry) owing to it's Indian origins. The paste itself contains warming spices like coriander, cumin, cloves, cinnamon, nutmeg, and cardamom as well as shallots, lemongrass, galangal, cilantro stems, and usually shrimp paste, and sometimes (Kaffir) lime leaves.

    Recipe

    Massaman curry in a white and black speckled bowl.

    Vegetarian Massaman Curry

    Jacqueline Piper
    5 from 3 votes
    This rich and savory coconut curry is flavored with a mild Thai Massaman curry paste, and coconut milk. Extra star anise helps bring this curry to life, along with peanuts and tamarind sauce. Thai chilies are optional.
    Print Recipe Pin Recipe Save Recipe Recipe Saved!
    Prep Time 5 mins
    Cook Time 30 mins
    Total Time 35 mins
    Servings 4 with rice

    Equipment

    • Large Non-stick frying pan

    Ingredients
      

    • 1 tablespoon cooking oil
    • 1 large onion (chopped)
    • 3 Thai chilies (chopped)
    • 2 lb. potatoes ( 900 grams, peeled and cubed)
    • 2 large carrots (peeled and sliced)
    • ¼ cup Thai Massaman curry paste
    • 1 400 ml can coconut milk
    • 1 cup water
    • 3 whole star anise
    • 1-2 teaspoons tamarind paste
    • 2 teaspoon brown sugar (packed)
    • rice (to serve, optional)
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    Instructions
     

    • Heat a large skillet over medium high heat.
    • Add cooking oil and then add onions. Cook for 2-3 minutes, or until softening.
    • Add Thai chilies and cook, stirring, for about a minute. Be aware of the spicy fumes from the chilies. Turn your stove exhaust fan on.
    • Add the curry paste and ½ cup of coconut milk (just the creamy part at the top of the can). Fry the curry paste and coconut milk together until they are combined and the curry paste has been cooked through, about 2-3 minutes.
    • Add the rest of the coconut milk and the water. Stir.
    • Add the potatoes, carrots, peanuts, and anise stars. Bring to a boil. Turn down to a simmer and let cook until potatoes are fork tender, about 15-20 minutes, depending on the size of your potato cubes.
    • Once potatoes are cooked through, add the tamarind paste and brown sugar. Stir to combine and serve the curry on top of rice.

    Video

    Notes

    • What it more filling? Serve this curry with rice.
    • Not vegetarian? Add cubed chicken with the onions.
    • Want to spice it up? Add more Thai red chilies. I use 6-8.
     
    Stores in the fridge for 3-5 days. Reheat in microwave or in a pot on the stovetop until hot.

    Nutrition

    Calories: 423kcalCarbohydrates: 62gProtein: 9gFat: 16gFiber: 8gSugar: 11g

    Nutrition Disclaimer

    Nutritional information is an estimate. Values vary based on products used.

    Read our full Nutrition Disclaimer.
    Keyword thai curry
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    Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to purchase through my link, at no extra cost to you.

    Massaman curry in a white and black speckled bowl.

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    Massaman curry in a white and black speckled bowl.

    More Thai Inspired

    • Thai Inspired Vodka Cocktail
    • Coconut Curry Ramen
    • Instant Pot Thai Red Curry Chickpeas
    • Pad Thai with Tofu
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    Hi, I’m Jacqueline Piper and I’m all about the homemade because I love to make things. From 15 minute meals for your weeknight dinner to more effort for special dinners and desserts on the weekend, I’ll show you how to cook from scratch. We’ll do healthy and we’ll do delicious, everything from kale to chocolate with beautiful, fresh ingredients. Search my recipes for your cravings, because we can make it!

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