Excuse us while we dive head-first into this creamy, luxurious, 1-pot Massaman-inspired curry.
What makes this recipe easy, you ask?
- It’s made without store-bought Massaman curry paste, which can be difficult to find, utilizing red curry paste instead!
- It uses ingredients you likely have on hand right now.
- We include protein options for vegans, pescatarians, and meat-eaters so you can customize and simplify as needed!
Let’s do this!
What is Massaman Curry?
Massaman curry is a fusion of Thai- and Indian-style curries, utilizing both a red-style curry paste (Thai influence) and dry whole spices like cumin, coriander, cinnamon, and nutmeg (Indian influence). Another essential ingredient is roasted peanuts, which add an extra layer of richness and texture to the curry. Check out an authentic preparation of Massaman curry here from Hot Thai Kitchen!
What Makes Our Recipe Easier?
Initially, we were planning to make this curry using homemade Massaman curry paste, as it can be difficult to find in stores and some brands just flat out don’t taste good.
While we were able to get close to what we were looking for, we realized it’d be way easier to rely on traditional Thai red curry paste and customize the flavor with spices you likely have on hand right now. This helps avoid having to make curry paste from scratch or buy special curry paste from the store. It’s a win-win if you ask us! While not a traditional approach, it does get this flavorful, robust curry on the table fast!
This recipe is also easy to prepare as it’s made entirely in 1 pot depending on the protein you choose to serve it with.
How to Make Vegan Massaman Curry
Massaman curry is typically made with meat, but it’s incredibly easy to keep it vegan-friendly by substituting the meat with tofu or tempeh. We include options in the recipe below for vegans, vegetarians, pescetarians, and meat eaters!
Thankfully, this is a recipe that’s easy to modify for different dietary restrictions without too much fuss (simply prepare your protein of choice — such as our Crispy Baked Peanut Tofu — on the side and add when serving).
How to Make your Curry Lighter
As with most Thai curries, coconut milk is the main component of the sauce, which helps create a rich, creamy, and naturally sweet base.
However, to lighten this curry up, you could always sub up to half of the coconut milk with vegetable broth or water. Just be sure to adjust the flavor as needed as vegetable broth will add more saltiness and water will likely require more salt to taste.
What to Pair with Massaman Curry
Massaman curry is delicious on its own, but would also pair well with:
- Thai-Inspired Spring Rolls with Cashew Dipping Sauce
- Blissed Out Thai Salad with Peanut Tempeh
- Vegan Papaya Salad
- 30-Minute Noodle-Free Pad Thai (a fan favorite!)
- Thai-Inspired Carrot Salad with Curried Cashews
We hope you LOVE this curry! It’s:
Creamy
Rich
Flavorful
Customizable
Quick & easy to make
& Incredibly delicious
This would make the perfect dish to make for hosting, or when you’re craving some weeknight comfort. It’s delicious on its own, but pairs especially well with white rice, brown rice, or quinoa. To keep this recipe grain-free, simply serve with cauliflower rice or steamed or roasted vegetables of choice (our favorite being steamed or roasted broccoli).
Into curries? Be sure to check out our
- 1-Pot Pumpkin Yellow Curry
- Rich Red Curry with Roasted Vegetables
- Thai-Style Yellow Cauliflower Chickpea Curry
- Kale Sweet Potato Curry
Lastly, if you try this recipe let us know! Leave a comment with a rating, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!
Easy 1-Pot Massaman Curry
Ingredients
PROTEIN OPTIONS optional
- 1 batch Crispy Baked Peanut Tofu (vegan-option)
- 1/2 lb. shrimp (seafood option — wild caught when possible)
- 1 large skinless chicken breast, cubed (meat option — free-range, local, organic when possible)
CURRY
- 2 Tbsp coconut or avocado oil (if avoiding oil, sub water and add more as needed)
- 3 medium shallots, thinly sliced (or sub 1 small onion)
- 1 tsp whole cumin seed (or sub powder)
- 1 tsp whole coriander seed (or sub powder)
- 5 Tbsp red curry paste (we love Thai Kitchen brand)
- 1 ½ cups baby potatoes cut into bite-size pieces
- 2 large carrots, peeled and diced 1/4-inch thick
- 2 14-oz. cans light fat coconut milk (sub up to 1 can with full-fat coconut milk for creamier, richer curry — texture shown in photos above)
- 1-1 ½ cups water
- 1/4 tsp ground cinnamon
- 1 dash each cardamom and nutmeg (if you don’t have, omit)
- 2-3 Tbsp coconut aminos (or sub tamari or soy sauce, but start with less as they’re saltier)
- 1-2 Tbsp maple syrup or coconut sugar (or sub stevia to taste)
- 2 Tbsp peanut butter (in place of traditional roasted peanuts — can sub roasted peanuts)
- 1-2 Tbsp lime juice (or lemon)
FOR SERVING optional
- Cauliflower Rice, Rice, or Quinoa
- Lime wedges
- Fresh cilantro
- Steamed or curried greens
- Roasted salted peanuts, chopped
Instructions
PROTEIN OPTIONS
- You have options for added protein or you can just stick with vegetables. To keep it vegan-friendly, follow the link above to make Crispy Peanut Tofu. Or, to keep this a 1-pot recipe, simply add (pressed) cubed extra-firm tofu to the curry in the last 10 minutes of cooking or sauté pressed tofu in a little oil and season with salt, pepper, and curry powder before cooking the curry. Set aside, then add back in in the last few minutes of cooking for best results. Alternatively, add meat such as shrimp or chicken to the curry once it’s simmering (during step 4) and simmer until cooked completely through.
CURRY
- Heat a large pot or dutch oven (we like this one) over medium heat. Once hot, add oil (or water) and shallot. Sauté 2 minutes, stirring frequently. Turn down heat if browning too quickly.
- Add whole cumin and coriander seeds (or powder) and sauté for another 1-2 minutes, stirring frequently. Then add red curry paste and stir to combine. Cook for 1 minute more.
- Add potatoes and carrots and stir to coat. Cook for 2 minutes. Then add coconut milk, water (starting with the lesser amount), cinnamon, cardamom, nutmeg, coconut aminos, maple syrup, and peanut butter. (Reserve lime juice for later).
- The liquid should cover all of the ingredients — if it does not, add a bit more coconut milk or water to cover. Bring to a simmer over medium-high heat. Once it reaches a low boil, reduce heat to a simmer (add meat at this time if cooking with shrimp or chicken) and cook for 10-15 minutes uncovered. You don’t want it boiling, so ensure it’s cooking over low heat at a simmer.
- Add lime in the last few minutes of cooking and stir. Then taste and adjust flavor as needed, adding more lime for acidity, salt or coconut aminos for saltiness, curry paste for heat / more intense curry taste, maple syrup for sweetness, cinnamon or nutmeg for warmth, or peanut butter for creaminess / more intense peanut flavor. Stir and cook a few minutes more. Then turn off heat and let stand for at least 5 minutes before serving (this allows the flavors to meld).
- To serve, divide between serving bowls and enjoy as is or with a side of rice, cauliflower rice, quinoa, or steamed greens (optional). Fresh lime juice, cilantro, and roasted peanuts (optional) make lovely additions as well.
STORAGE
- Store cooled leftovers in the refrigerator up to 4-5 days or in the freezer up to 1 month. Reheat in the microwave or in a saucepan. Add more water or coconut milk as needed to rehydrate.
Jessie says
Great recipe. I fried up the onions, added the spices and curry paste in a pan. Then added everything to my slow cooker. Added zucchini, garlic, and mushroom (cause I adore mushrooms). Left if for 4 hours and it is PERFECTION! Veggies were so saturated with flavour. Didn’t even bother to add tofu in the end cause it looked so hearty as a veggie dish. Thanks Dana for another one to add to the recipe book.
xx
Thanks so much for the lovely review and for sharing your modifications, Jessie. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Hannah G. says
My partner is allergic to shallots/onions. Any advice for a substitution?
Thanks!
Maybe experiment with asafoetida? Check out this recipe for inspiration/guidance on using asafoetida: https://minimalistbaker.com/1-pot-cauliflower-rice-kitchari/
Natalie DiPaolo says
Such a delightfully scrumptious and filling recipe! This recipe is seriously so easy and a flexible starting point for an amazing dinner — so many protein and grain options if you’re looking for a hearty meal. We served this with shrimp and rice noodles and it was spectacular. Creamy, rich, spicey (not hot), and fresh. I couldn’t find red curry paste so I used regular curry paste and it turned out great! Might do a little less PB next time just to let the curry shine a bit more. ?
Taylor says
Subbed sweet potatoes for the potatoes and added chickpeas and cauliflower. Also threw in a bunch of minced ginger. So so delicious!! ?
Aditi says
This recipe is AMAZING. I am a beginner cook and it came out perfect. My family loved it. As a person of South Asian descent, we love flavor and spice so we almost tripled all the spices as well as added some sriracha to the curry and it was really tasty. Not to mention the aroma in my house while making this was so pleasant!
I also added seasoned baked tofu to the curry and it was a really delicious touch.
I’m excited to try your other recipes because this one made me feel like a pro chef !!!
Yay! We’re so glad you and your family enjoyed it, Aditi! Thanks so much for the lovely review!
David M Spencer says
Made this tonight for my family exactly as it is in the recipe with 1 can of full fat coconut milk and 1 can of lite coconut milk. I didn’t use any water as the milk covered all the potatoes and carrots. I made the Crispy Peanut Tofu as well and some light brown rice on the side. This was one of the most amazing dishes ever. My family could not stop praising how amazing it was. The tofu was equally amazing. I will be making this again, and again, and again. I could literally eat this every day – that’s how awesome it was.
Wendi says
Made this with your peanut marinated tempeh as you suggested, and was fantastic. Everyone loved it. Thank you!
Laura says
This was such a delicious and easy recipe! I added some extra carrots and seared the chicken in avocado oil before adding to the curry. This was so much better than any massaman curry I’ve had in a restaurant. Thank you for the wonderful recipe!
Whoop! We’re so glad you enjoyed it, Laura! Thanks for sharing!
Audrey says
I loved this! I was wondering what would be the best thing to use to make it a bit thicker? I know Massaman is typically runny but mine came out practically like water. I accidentally bought a can of coconut cream instead of milk so I used some of that but it didn’t seem to do much.
Interesting! You can use full fat coconut milk vs. light to make it thicker! So glad you enjoyed the flavors!
Nikki says
This recipe was outstanding!!! My husband and I like a rich curry so we omitted the water. We doubled the recipe using the shrimp option and used one full jar of the thai curry paste suggested. We used the powder instead of pods and full amounts for all add-ins (but no water and just one full jar of paste).
We’re so glad you enjoyed it, Nikki! Thanks for sharing!
Linda J. says
I made this last night with the crispy tofu. Really good! I added a bit of broccoli just because I had it on hand. This morning my son went looking for leftovers and was disappointed that it was all gone.
Katie says
I make this exactly as outlined and it is always a huge hit with my family (kids age 9, 7 and 3). I found that using the Sprouts Organic marinated tofu saves me a lot of time, so if you are able to find something like that, it makes this receipt a cinch. SO SO GOOD!!!!
Claudia says
Incredible flavor and so easy to make. I subbed out the white potatoes with 3 unpeeled cubed sweet potatoes, added thinly sliced red peppers and 4 diagonally sliced scallions. Next time will add a cup of cooked chick peas. This recipe is a keeper!!!
Jeanne says
If using the tofu recipe suggested in the recipe, would you do the peanut sauce step described in the recipe? Or would you be able to skip that step since it’s being added to something with a sauce here? I wouldn’t want to compromise flavor but also wouldn’t want to take the time making that sauce if it’s not needed for the full effect of the dish. Thanks!
Hi Jeanne, not sure we understand your question? Would you mind sharing which step you mean by “peanut sauce step”?
Jeanne says
This recipe was suggested for preparing the tofu: https://minimalistbaker.com/baked-crispy-peanut-tofu/. Part of that recipe involves a sauce to coat the tofu after it’s cooked. If using that recipe to add tofu to this recipe as suggested, should I follow the tofu recipe as written? It seems excessive to make a sauce AND add it to this dish, but maybe it makes sense?
I hope that’s clearer?
Jeanne, yes that is how we would suggest doing it. Or, you could use this simpler method with curry powder.
Sue says
This was super easy and delicious! I used two sweet potatoes and one baking russet in one inch cubes and tossed in a handful of fresh spinach at the end(what was in pantry). Topped with sliced avocado and toasted cashews and lots of fresh cilantro to match what our favorite restaurant does. Will definitely make again and excited to try it with the tofu recipe suggested.
Dulce Vitiello says
Recipe looks amazing. Could I use substitute cubed seitan in the recipe to make it ‘feel’ like a meaty massamam stew? I find this helps folks on their journey toward less animal products and more plant based foods.
Thank you
Hi Dulce, we haven’t tried that, but it might work. Let us know if you give it a try!
Mark Brice says
Good recipe for basic spicing and sauce creation, but I used a large onion in addition to the shallots, and a LOT more peanut butter–probably over half a cup, of the pure peanut sort, no salt or sugar added. Also threw in a dash or two of fish sauce to add some funk (use with caution), and a little chili oil for heat. I once added some maple syrup as a sweetener when making masaman from a different recipe, and it was godawful; had to throw it out. With the increased PB that I use, added sweetener isn’t needed IMO, but if you must, brown sugar is a safer bet.
Wendi says
This looks amazing!!! How would you incorporate tempeh into this instead of tofu? Should it be steamed first? Or should I use the same crispy peanut recipe as you suggest for the tofu? Trying to add more tempeh to my diet :) Thank you!!
Hi Wendi, steaming first will help reduce bitterness. You could also try this recipe: https://minimalistbaker.com/marinated-peanut-tempeh-7-ingredients/
Wendi says
Yum, sounds amazing. Thank you so much!!
Milena says
Oh wow so many over the mood opinions… so traditionally Massaman is on a milder side and does everyone love the heat that 5 Tbsp of red Thai curry adds to it ?! Like really ?! So delicious ?! It’s out of balance and not how real Massaman should taste like. I did wonder and only put 3 Tbsp but already felt it was too much as well. And yeah, it was. Too spicy. I do love spicy food but I also love tasty and mild. For Massaman, that’s just too much. Hope this gets posted or else I shall investigate genuineness of all the other comments !
Ngaire says
I made this tonight and I didn’t have all the ingredients so did a few substitutions (and added a few extras) but it turned out great! I used brown onion instead of shallots, I didn’t have a lot of red curry paste so added a little bit of chillie and cayenne pepper for a bit more heat. I used sweet potato and potato and added some split red lentils and some left over tinned red kidney beans. I lightened it up with half the coconut milk and the rest vege stock. We ate it with brown rice and it was amazing! Thanks for the inspiration. It was great to have a recipe base to work from.
Thanks so much for the lovely review and for sharing your modifications, Ngaire. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Madison says
I made this last night and it was AMAZINGGGG. I am a horrible cook and this was super easy to make and came out delicious. I used soy curls for the protein to be like a vegan chicken alternative. I also added baby corn to the potatoes and carrots. I didn’t have any lime/lemon juice on hand so I just omitted and it still turned out great. YUM!
So kind! Thanks, Madison!
Barbara Cohen says
Part 2 (!) I also substituted a sweet potato for a white potato. =o)
Barbara Cohen says
This is sooo yummy! Many thanks for the recipe. I used full fat coconut milk and removed part of the cream to lighten the curry. Also substituted red onion for shallots. My husband and I both love it! =o)
Corey says
Made this for the second time tonight and have done two variations. The first, I just chopped up soft tofu and tossed it into the curry and used two cans of light coconut milk as listed along with the lesser amounts of water, maple syrup, and tamari. Also used almond in lieu of peanut butter and 2 T of Thai Kitchen red curry paste rather than 5. Yum!!! Tonight, I followed the same as above, except I used one can of full fat coconut milk and one cup of unsweetened hemp milk, but made the crispy peanut (almond butter for me) tofu. Whoa. Took it way up! I served mine on roasted broccoli and can see many variations of this in the future – veggies, toppings, etc. Thank you!!
Christina Culbertson says
So amazing. I’ve made dozens of different curries this year and this one is definitely the best and most full of flavor variety. I used this sauce with baked sweet potato cubes (added nice texture), baked chicken (cooked at the same time on 425), kale and topped with a few spiraled zuccini noodles. It was so perfect. I also did the 1 can on coconut milk, half can of veggie broth. Added fresh ginger. The sauce was out of this world… creamy, a tad spicy, full of flavor. Will be adding to our regular rotation.
Whoop! We’re so glad you enjoyed it, Christina! Thanks for sharing!
Lynn A says
This is the first recipe I’ve made from this website and it’s already one of my favorites! I added frozen peas, which gave it some additional color and flavor. Will try with broccoli as well. Served over riced cauliflower.
Whoop! We’re so glad you enjoyed it! Thanks for sharing, Lynn!
Cheryl says
We have a favorite restaurant where Massaman Curry is our favorite, this tastes EXACTLY like it! I added more carrots and come broccoli. Next time I will also add mushrooms and zucchini. I made the tofu version, tofu came out delicious but I forgot to add it until my last several bites so next time I will skip the additional work of making the tofu.
We’re so glad you enjoy it, Cheryl! Thanks so much for the lovely review!
Sarah says
Another delicious recipe from MB that my whole family (including 2 year old daughter) enjoyed! I subbed homemade veggie stock for the water, added red lentils, frozen broccoli and peas because I had them on hand, and used cubed chicken thighs. So tasty and will definitely make again!
We’re so glad your family enjoyed it, Sarah! Thanks so much for sharing!
Dolores says
I have had a lot of issues with finding a good curry recipe…. this one is a keeper for the family. I got so excited to eat this I forgot to add the lime. It was still amazing. I made this with the suggested tofu recipe and white rice. Thanks a bunch!
We’re so glad you and your family enjoy it, Dolores! Thanks for sharing!
Alexandra says
Just made this and I seriously can’t get over how yummy and easy it was! I am coming down with a cold and wanted something savory and warm and healthy that I could eat over the next few days that would re-heat well, and this is perfect. For protein I chose organic chicken breast, cubed it, and I did a quick marinade (just used the same spices in the recipe, plus a splash of oil) while I prepped the veggies. I browned the marinated chicken first in the pot used for the curry then popped the cubed chicken back in the curry the last 10 mins of simmering. Again, because I know I am going to have zero energy tomorrow with this cold, I added a whole bunch of coarsely chopped kale for some extra nutrients and it works so well slightly wilted in the curry. Thanks for this great recipe! This is definitely making it on our winter rotation!
We’re so glad you enjoyed this recipe, Alexandra! Hope you feel better soon! xo
Erica says
Hi! I’m very interested in making this tonight! It sounds amazing! Quick question though. I don’t have any red curry paste and I am wondering if the same amount of curry powder can be used and substituted. I believe it will change the taste and color, but wondering if it is possible if in a pinch for time and not wanting to go buy additional ingredients.
Hi Erica, that would likely create a very different flavor profile and we aren’t sure it would work. It’s best to stick with red curry paste in this one. Hope that helps!
Tina T says
I just made this in my slow cooker. Medium heat for 3 hrs then low for another hour. I used butternut squash too and sprinkled green beans and chopped, roasted cashews on top. It was absolutely DELICIOUS!!! Thank you MB. This will be a firm family regular slow cooker meal. Yum yum yum!!
That sounds incredible, Tina! Thanks so much for sharing!
Christine says
Just made this tonight and loved it! I paired the curry with your Crispy Baked Tofu, which is also amazing. I love spicy food so I added the Thai chili spice to the curry, which gave it a really nice kick. Thanks for sharing this recipe! We’ll definitely make this again.
Thanks so much for the lovely review, Christine. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Christine says
oh whoops! Yes, definitely! 5 stars everyone :)
Jessica says
This was SO DARN GOOD. But honestly, we’ve come to expect nothing less from Minimalist Baker curries. The cauliflower and chickpea curry is a favourite in our household, and we’ll definitely be adding this one to the rotation too. I followed the recipe nearly exactly, but was generous with the red curry, used a natural chunky peanut butter, and added a bunch of chopped kale at the end. I think this would also be good with green beans and with chickpeas as an easy protein – we’ll try this next time!
Whoop! We’re so glad you enjoy our curries, Jessica! xo
Darin says
This was really, really good. Prep time was longer than advertised probably just because I am not a chef. I doubled the recipe and should have checked the size of the Thai Kitchen red curry paste I bought. I should have bought 2 of the jars available at my store and fell just shy of the required amount. I spiced it up by topping with red pepper flakes while serving. I will be making this again, no doubt about it.
We’re so glad you enjoyed it, Darin! Thanks for sharing!
Melissa S. says
YUM!!!!! Omg this hit the spot on this cold gray November night. I subbed yellow onion & 2 cloves garlic since I didn’t have shallots, used rice wine vinegar since I had no limes, and did 1 can full-fat & 1 can light coconut milk. Also threw in a few kaffir lime leaves & some whole fried Thai chilies to infuse a little extra flavor as it simmered. I added a package of cubed Trader Joe’s baked sriracha tofu for the protein, served over jasmine rice & topped with roasted lightly salted peanuts. Unbelievable flavors! My house smells DELICIOUS & my tummy feels happy. Bonus: I almost always have all of the ingredients on hand so this ones going in the regular rotation for sure!
Yay! We’re so glad you enjoyed it, Melissa! Thanks so much for sharing your experience! xo
Casey says
Whoa this was fantastic. I used the curry as a base for some leftover veggies and it was perfect. I omitted the potatoes but tossed in spinach and some satuteed mushrooms during the last few minutes. Also, I ended up only using one can of coconut milk (went with full fat) and couldn’t find the coriander seeds (just used ground) and it still worked beautifully. Like the instructions, start with the smaller amount of soy sauce/maple syrup/spices and go slow with the added water. I found it was the perfect amount of slighty sweet and nutty, but needed only a touch more salt at the end. We may or may not have literally licked our bowls clean (hint: we did). Thank you so much!
We’re so glad you enjoyed it, Casey! Thanks so much for the lovely review! xo
Irene Cloyd says
How much powdered coriander and cumin would you use in this recipe? Thank you! (Massaman Curry)
Hi Irene, you can sub the same amount as the whole seeds (or perhaps a little less). Let us know how it goes!
Mindy thompson says
Oh my goodness so good. Made this two nights ago and served it with cilantro and freshly roasted peanuts. Yum!
Wonderful – thanks for sharing, Mindy! This is one of our favorites, too! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo
Megan says
Really delicious! The only thing I’ll do differently next time is use ground coriander instead of whole seeds. I found the whole seeds too overpowering when crunching on them.
Thanks for the tip! We like the bite but that can be a bit much for some!
Alexis Mclaughlin says
I’ve made this around 5 times, once a week lately! I love it so much! I switched from Thia Curry paste to a different curry paste (one I bought from an Asian supermarket), it got super spicy, but still good! Best curry receipt ever! It has ruined all curry meals I get a restaurants!
Thanks for sharing, Alexis!
Sara Cook says
This was amazing! Such depth of flavor and perfectly spiced. I added a lot more of each of the spices and much more salt as well, as well as some different veggies and chickpeas for protein. I did 1 can light coconut milk instead of 2 with an equal amount of water. It turned out perfectly! I am very excited for leftovers.
Yay! Thanks, Sara!
jessica delaney says
I’m planning to make this tomorrow evening for dinner with friends! I’m wondering if i can use my slow cooker? think it will all work out ok? I will use chicken and maybe shrimp too…Thank you!
Hi Jessica, we’d say it would work similarly to most other soups in the slow cooker – just be sure to sauté your onion / garlic, etc. on the front end to get flavor before you add everything to simmer on low.
Jessica says
Thank you so much for getting back to me!
www.allwaysdelicious.com says
Wow. This recipe looks incredible. I love Massaman curry but have never attempted to make it myself. I’m definitely going to try this version.
Karlene says
Super easy to make and quite delicious! I’m not too sure why mine wasn’t as red as yours, did you add more curry paste? Mine wasn’t as thick either but I think it’s because I used light coconut milk as full fat can be too rich for me. But I love making your recipes and having the leftovers for lunch for the rest of the week! This curry is super warm and autumnal! I used tofu for this and it was just super filling and yummy!
Hi Karlene, we’re so glad you enjoyed it! Thanks for sharing! It could be that our curry paste was more red? And the light coconut milk is likely the reason it wasn’t as thick.
Karlene says
Alright, leaving an updated review! I made this again and used 1 can of full fat coconut milk and 1 can of light and it was the perfect creamy texture! Also, somehow making this the second time, it came out better than the first time! Wow, I love this recipe!
Yay! Thanks for the update!
Jay says
Very tasty and simple! Made as listed here. I was timid with the soy sauce so needed more salt but rather salt at the table than to oversalt in the pot. Didn’t add any protein so will definitely add more veggies next time to bulk it up.
Thanks for sharing, Jay!
Anna Viehbeck says
DUDE. This is so good. The flavours are just right — not too Indian, not too Thai, but in that sweet spot… I’m seriously digging this curry.
Followed the recipe, used full-fat coco milk (the curry is very creamy) and paired it with brown rice and smoked tofu. Thank you for this gem!!
We’re so glad you enjoyed it, Anna! Thanks so much for sharing! xo
Dominique says
This recipe is amazing! I used red lentils instead. It is so easy to make and delicious. I love how all the spices blend together!
Thanks for sharing, Dominique!
Bianca Jade says
This looks and sounds delish! I used to work at a Thai restaurant and Massamun curry was my favorite. I’ve recently discovered that I have a food intolerance to not only dairy, but also coconut – my fav. :( Have you ever attempted a curry with any other non-dairy milk options other than coconut? If so was it homemade or a specific store-bought variety? Thanks so much for sharing all of your delicious and inventive creations with us!
I’m wondering if cashew milk might be the next best substitute for you!
Jill says
REALLY great!! I added broccoli and tofu and doubled the spices. Surpassed my expectations! I’m due any day with baby number 2 and have been cooking/baking up a storm. Your recipes never disappoint! Thanks for the inspiration <3
Yay! Thanks, Jill! So glad you enjoyed it.
Britta says
So yummy! Thank you, Dana, for another tasty meal.
Thanks, Britta!
Alaska says
Hello Dana!
I used to work at a Thai restaurant, and really enjoyed Massaman curry. It is one that I would love to introduce my son to, however he has a peanut allergy. Would it be possible to substitute the roasted peanuts for roasted almonds and achieve a similar effect?
Long time fan, love your blog and this new direction. Thank you for making it easy on everyone to find creative new recipes, no matter their diet.
Thank you for your time!
I’d think almond or sunflower seed butter would be best here!
Thaw overnight in the fridge and microwave or on the stovetop – yes!
insta: theblissofgeorgethedragon says
Making It…Smelling Amazing. My Kitchen lures me in more often, somehow in Fall. Ready for some fruit cake w/ Brandy Recipes and Chocolate Spice CAKE.
Thx,
Ekadrya & George the Parrot
Thanks for sharing!! so glad you enjoyed it.
Alexandra says
I was super excited to see this recipe! I am a massaman lover and have been wanting to replicate my favorite dish from the Thai restaurant I frequent. I added two tablespoons of fish sauce and found it added that extra something! Did you omit that in your recipe to keep the base vegan friendly or are you not a fish sauce fan (as I have found alot are not). Overall I LOVED it and am happy you have been adding non vegan options as I, too, try to stay vegan in my cooking but do occasionally have dairy/sea food.
Thanks for sharing!! Love the idea of fish sauce. I usually just sub coconut aminos, but both should work!
Alyssa says
This looks extremely yummy! Any thoughts on how to adapt cooking times for a slow cooker?? I want to cook it overnight and bring to a work potluck :)
I’d say it would work similarly to most other soups in the slow cooker – just be sure to sauté your onion / garlic, etc. on the front end to get flavor before you add everything to simmer on low.
Darcy Lynn Vergallito says
Living and cooking in a household of vegan, vegetarians and carnivores, cooking is not always easy. This was the PERFECT solution! I made this as written up to the point where it said to add the protein. I simply split the pot and added chicken to one. At the very end I added canned peas and fresh baby spinache to give it more body. It was wonderful!! Everyone in the household was happy! There was singing and dancing and …. (well in my Mom’s head that’s how it went!) :-) Thank you for your wonderful recipes!
Lovely! Thanks for sharing, Darcy! So great!
Masterchef says
So yummy!!! I give it 10 stars. I added baked tofu (from fried rice recipe) and served over rice.
haha YAY! Thanks for sharing!
Kat says
Another delicious recipe! Follow measurements to the T and everything works out amazing.
I didn’t add any extra protein just green beans and red pepper ???
Good to know! Thanks for sharing your experience, Kat!
Esther says
Thank you for this delicious recipe!! The whole family loved it!!! I made few modifications based on what I had in my pantry – used yellow curry paste (instead of red), added diced red bell pepper for extra color, did not use 2 Tbsp oil (1 Tbsp of oil has 120 calories, so this saved 240 calories), used the light coconut milk cans for water (this rinses the cans to get the extra bit of milk, plus less dishes to clean), sauteed the diced onion with chopped garlic in a tsp of water.
For tofu, used Costco’s extra firm tofu (1 packet). Sliced them into 1/4″ slabs and baked in oven at 375 for 15 minutes (browns on the top and sides) without oil or seasoning – less work and can be done while prepping.
Thanks for sharing your experience + tips!
Jocelyn Dietrich says
This looks delish. I love anything curry! Just learning how to veganize everything too so will check out the crispy baked peanut tofu!!
Hope you love it, Jocelyn!
Cara says
I made this tonight and it was incredible. Many thanks.
As an aside, it was disheartening to see meat options. I realize you are moving more towards using more meat in your recipes. I really hope you will reconsider and do some research on how animal agriculture is harmful to the planet and animals. All of the best.
Thanks for sharing, Cara! Glad you enjoyed the recipe. And thanks for the feedback.
Heather says
Absolutely delicious!! I reduced the liquid a bit with 7oz each of full fat coconut milk, almond milk, and water….and added a pinch of red pepper flakes. Yielded plenty of rich sauce. Looking forward to this more in the fall/winter! Thanks so much for the great recipe!
Whoop! Thanks for sharing, Heather!
Dina says
I made this according to the recipe, and we all loved it, even the kids! It was not too spicy for kids, in case anyone is wondering about that. I really appreciate that the recipe as written is mild in terms of spiciness. The only issue I had, and I always have this problem with any recipe that calls for potatoes, is that I had to cook it for longer (and let it boil for a bit even though the recipe says not to) in order for the potatoes to get soft enough for my liking. I’m looking forward to making this many more times. Thanks for an easy, super tasty recipe!
Thanks for sharing your experience! Super helpful, Dina! Next time would you mind adding a rating? It’s super helpful for us and other readers. xo!
Alice says
This recipe was delicious! We added in crispy tofu and topped it with curried sweet potato greens and crushed peanuts and wow!!!! Thank you for another great recipe.
Thanks, Alice!
Amy Belledin says
I made this and it was delicious! I made chicken according to the ‘Crispy Peanut Tofu’ recipe and served it on top of the curry and rice. So good!!!
Lovely! Thanks for sharing, Amy!!
Samantha says
Just made this, soo good! I had everything already. Quick, easy, delish!!! Many thanks ?
Thanks, Samantha!!
Chanel says
Just made a version with simplified baked tofu. It is absolutely authentic Massaman Curry and was a cinch to make. I had all the ingredients on hand, except for the shallots. Subbed onion. Thanks for another awesome recipe!
Oh yay! Thanks for the kind review! xoxo
Nomia says
Delicious and easy. I added some baby spinach mid-way through cooking, and added red pepper flakes towards the end. Topped with a few chopped ripe tomatoes & cilantro, and absolutely squeeze lime juice at the end. I think this sauce will be delicious with any kinds of veggies, including cauliflower, shredded greens, squashes, etc. love it! Make it!
SMART! Thanks for sharing, Nomia!
Lana says
I had to come back to this comment section because I have been eating this dish all week — and lovin’ it!! It gets better after it’s been in the fridge a day or two. Definitely will add this to the weekly rotation. Perfect transition -weather/Fall food. THANKS! P.S. Subbed one of the cans of coconut milk with a cup of fresh almond milk…perfect!
Yay! Thanks for sharing your changes, Lana!!
Gloria says
1st time having AND making curry! What a delicious recipe. The only thing I didn’t have was cardamon . I’m not even sure about the flavor of cardamon so not sure if I missed it or not. I topped with the baked crispy tofu as a protein, which BTW is delicious on its own. I also added a few handfuls of spinach for color. Served on a bed of jasmine rice. In a time crunch, this dish would be awesome with chickpeas rather than the baked tofu. This recipe is an absolute keeper!
LOVE IT! Thanks for sharing, Gloria!!
Vanessa says
Woooooooow! This is super delicious. So warming and easy to make. I loved the aromatics of the shallots, cumin, and coriander sautéing – made for a delicious smelling evening. The portion for this is also pretty substantial, and will definitely last a good bit in my two-person household. This will have to be in rotation for weekly preps!
I made your Crispy Baked Peanut tofu (also, WHOA – nuggets!) along with this, wilted a nice bunch of collard greens (with the remnant peanut sauce from the tofu pan + salt), and cooked up basmati to pair. I subbed one can of light coconut milk for full-fat and ended up adding more red curry paste in the end. I couldn’t stop taking several little spoonfuls of “taste tests” from the pot – even after eating my share. Seriously, what a delight!
Yay! Thanks for sharing, Vanessa!!
Hannah says
Really, really loved this recipe! I used a combo of sweet & white potato since that’s what I had on hand & it was delicious. This will be in the regular meal rotation for the upcoming colder months. Thank you so much for always providing the best recipes, Dana – my family appreciates you. :)
Yay! Thanks, Hannah!
Joey says
I like my curries a bit spicier, and I guess five tablespoons of red curry paste doesn’t get you very far in that department, so I found myself adding a lot of chili powder and red pepper flakes to this after I did my taste-test. I did really enjoy it once I was able to give it a little kick, though. All of the other ingredients work really well together. Goes great with a coconut Bai. :)
Thanks for sharing, Joey! We also love spicy curries. And in that instance you could add up to 1/2 cup curry paste from the start! And/or add some fresh or dried chilies at the beginning when cooking the shallot / garlic / ginger.
Michelle says
What’s kind of Thai red currey paste do you use? THE brand I have isn really strong so I only used 1 tablespoon.
It was a great mix of Thai and Indian f’avours and turned out great.
We use Thai Kitchen.
WendyinCA says
So I’m typically a panang curry girl, but this sounded so good I had to try it. I just made it, and both my husband and I LOVED it. Followed the recipe exactly, started with the lesser amount of water, never added more. I added chopped up raw cubed chicken before it started to simmer, and it was done in the 15 minutes of simmering time. Topped with fresh cilantro, served over brown rice. This is a winner! Thanks so much for the recipe!! :)
Lovely! Thanks for sharing, Wendy!
Audrey Wheeler says
This is so good! It came together so quickly in one pot and the flavors are incredible. This is going to be my new go-to curry recipe. The only change I made was to throw in a green pepper that needed to be used. And I used the powdered version of all the spices.
Audrey Wheeler says
*the flavors ARE incredible, stupid autocorrect
Thanks Audrey!
Julia says
All I can say is that I hope I can get my hands on the red curry paste asap so I can make it. By the way, I love that you included vegan, seafood and meat options. I eat everything :) so right now I am having problem deciding which option to start with :)
Thanks, Julia! Hope you love it!
Donna says
I made this recipe tonight, it is Amazing.
Whoop! Thanks for sharing, Donna!
Tracy says
This was very delicious! I used massaman curry paste because I had some, so didn’t add the additional spices. I only used one can of coconut milk and water to cover the vegetables as they cooked. Wonderful and will make again!
Oh great to know! We realized it’s kind of hard to find good massaman curry paste at the store, which is why we just used red paste. But so glad to know it works well with massaman!
Tiffany Brooks says
Yummy, Just so fantastically yummy! Nothing else to add?
Lovely! Thanks for sharing, Tiffany!
Hi Debbie, it’s there now!
Thanks for letting us know! It’s been fixed.
Ashley says
The second I saw this recipe, I knew I had to make it. I make curries often, I love massaman, and I had every single ingredient I needed at home (plus: I added some red peppers and mushrooms to mine). THIS. IS. THE. SH*T! Oh my god. I love it.
haha YAY! Thanks, Ashley!!!
Linda Illingworth, RDN says
Saw this recipe come into my inbox and I knew I had to make it tonight! It’s everything you say it is! Sweet balanced with salty creamy savory..,so satisfying! Since I have an autoimmune condition called lichen planus, I can’t handle chili oils and spices, although I love them. So I cut the chili paste in half and added a little extra cardamom. I didn’t add the peanut butter until the end, so that I could reserve a bowl of the curry without nuts in order to accommodate a nut allergy in the family. It was still delicious even without the peanut butter but the peanut butter added an extra cream and this and that great mommy flavor. I also opted to add one diced chicken breast which cooked beautifully in 15 minutes. This is a must make recipe you’ll absolutely love!
Thank you so much for sharing, Linda! So glad you enjoyed it!!
Paige Cassandra Flamm says
Yum! Totally making this as soon as we get home from vacation!
Anne says
Oh this looks so good! I love your curry recipes! I think if I wanted to save the extra step of seasoning and baking some tofu I might use chickpeas for protein? Although the tofu looks really good….. I like the idea of steamed greens on the side…
Just add the chickpeas in when you’re adding the coconut milk! Hope you love it!
Kelly says
Can this be compared to butter chicken if I make this with chicken?
Hmm, not sure. I think that’s a different style of curry entirely.
Pixie says
This is amazing and super easy to make!!! It turns out super flavorful but we did add a pretty good helping of cayenne for some spice as it wasn’t spicy enough for us without. Definitely add the lime and cilantro at the end, it makes the dish! Thank you so much for this, Dana!!!
Yay! Thanks for sharing, Pixie!! So appreciate the review.
Courtney S says
Absolutely delicious!!!! I no longer need to go to a Thai restaurant to get Red Curry because thanks to you I can now make it at home. I’ve been looking for a GREAT curry coconut recipe for a long time and now I’ve found it. Big thanks to you!!!!
Ah, yay! Thanks, Courtney!!
Renae says
My husband, 8 month old baby and I absolutely loved it! We can’t wait for leftovers tomorrow! We baked a couple chicken breasts, cubed them, and added them to the curry at the end. We ate it over basamati rice. Thanks for an excellent dinner that we will make many more times!
Yay! Thanks for sharing, Renae! So glad the whole family loved it!
Lillian Periut says
This is super easy to follow and absolutely delicious. My husband loves curries and this is simple version to put together in no time. I made the chicken option and followed the directions as stated. ITS DELICIOUS. I love her tofu recipes but decided to use the rest of the chicken I had left in the fridge.
Yay! Thanks for sharing, Lillian!
Miss Violet says
Loved it. I did use sweet potatoes instead of regular and cashews instead of peanuts due to not having the other ingredients on hand and turned out superb! Love the added peanut butter.
Lovely! Thanks for sharing, Violet!
Kimberly H says
This sounds delicious! For the vegan option, would it be just as good to make a batch of baked tofu to throw in? The peanut tofu sounds like a bit of extra work and I wonder if all that flavor would be lost in the curry anyway.
I think so! Just bake and add at the end!
Cait says
I tried this curry tonight. It ended up quite delicious! However, it needed significantly more spices than what is listed in the recipe itself. As stated, the recipe is quite bland. That being said, we lived in Asia for several years and like very flavorful, deep, and spicy curries. So the recipe as is may be what you’re accustomed to and work for you! That being said, for us, the recipe is a great base recipe with good ideas on how to bring out a massaman flavor profile.
Hi Cait, thanks for the honest feedback! We also like very flavorful curries. The overall flavor will depend partially on how flavorful of a curry paste you use, so we wonder if that’s part of the discrepancy?
David says
Why are you all of sudden advocating animal products in your recipes? I know there’s more money to be made this way, but it goes against why I (and probably many others) started to follow you in the beginning: Plant based recipes. Nothing else. It’s a bummer to see this new route you’ve taken
Hi David. We’ve never been a strictly vegan website. We instead embrace a plant-forward way of eating, which for some people may include thoughtfully-sourced animal proteins (which is why you’ll see those options listed in the notes of this curry). Also, moving forward we will be sharing more egg and meat recipes. If you’d like to see only our vegan recipes, you can visit our recipe page and select “special diet” and then “vegan.”
Emaleigh says
This looks beautiful! I have been craving a soup/stew and I think this might do the trick!
Hope you love it!
Lucy says
I find I am obsessed with cooking most dishes in the instant pot now. Do you think this would work? Probably 5 min?
I think it would be awesome! We don’t have one ourselves so if you give it a try let us know how it goes!
Lindsay says
Hello! My kiddos are into curry “sauces” that they can put as much or as little as on their rice, quinoa, or lentils. Is this spicy? Is there something to substitute the peanut to make it safe for me to send in my kiddos lunch? Thanks in advance. :)
I’d suggest almond butter or honestly just omit!
Rachel says
My kiddo has a peanut allergy. Do you think an alternate nut butter would taste good? Almond or maybe cashew?
I think either would work! It’s also not incredibly necessary to add the nut butter, though it does add more flavor. So you can also just omit.
Kate says
Do you think almond butter would work as a sub for peanut butter?
I do!
John Bartlett says
Why does this say “It’s made without store-bought Ingredients” when one of the first thing on the list is red curry paste that you recommended getting from “Thai Kitchen”!
No store ingredients to me means you make everything from scratch, not go out and buy a ready made paste!
Hi John, It’s made without store-bought Massaman curry paste, which can be difficult to find. We weren’t saying it doesn’t have any store-bought ingredients. In our experience, red curry paste is much easier to find. Hope that makes more sense.