Easy 1-Pot Massaman Curry

This is a decent Massaman Curry, but I’ve never experienced a more flooded site. Advertising took over the screen and stalled the recipe every 30 seconds. Unfortunately I will avoid your recipes at all cost, because the “10 minutes” of prep time took nearly an hour because of how often my iPad froze and reloaded.

This was awesome. I subbed the potatoes for brown lentils. It had an amazing flavor.

Great flavors – thanks for a recipe without a paste.
I just had to have it cook for way long and for the diced potatoes to soften

This was a delicious use of the half-jar of massaman curry I had sitting in the fridge.

My tweaks: I used the veggies I had on hand. I added the carrots with some broccoli at the “coating” step. And because we adore roasted potatoes, I threw them in (with some cauliflower) at 450F to give them a bit of a sear before adding them to the curry with the liquids and spices.
I used better-than-boullion (veggie) for the water.

I served it over coconut rice with some nooch sprinkled on top. The whole family gobbled it up.

Delicious and easy. I didn’t have enough red curry paste so added 2 green finger chillies. I also only used one tin of full fat coconut milk and some water. We had the tofu version. Will make again.

One of our favorites! Easy to make for a crowd. I use 1/2 the amount of coconut milk and red curry, and often sub chickpeas for the protein. My kids love it!

Probably the yummiest minimalist baker recipe I’ve tried so far. So DELICIOUS! I used potatoes, carrots and spinach with baked peanut tofu. I halved the amount of peanut butter in the curry since the tofu was quite peanuty already. Served with brown rice.

Love this easily customizable recipe. For whatever reason, I got this one mixed up with another of your curry recipes where you roast the veggies first… so that’s what I did with this (roasted eggplant, cherry tomatoes, sweet potato and carrot). I really don’t think veggies matter too much – switch them out as you wish. I even added chopped spinach at the end and some green onion.

Where you get the massaman curry flavoring is all in the perfectly selected seasonings/spices, peanut butter and coconut milks. I love bold flavor so I went all in with the Thai curry paste. I really love this recipe over what I usually get at restaurants, because restaurants make this too sweet for my preference, usually. Glad I came back to this recipe!

I made this with the veggies I had in hand ( red pepper, ginger, sweet potato, green beans, eggplant, cauliflower…). I just chopped all veggies and added the veggies at appropriate times. eg red peppers with onions. Everything came out AMAZING!!! You are the QUEEN of powerful, memorable, fantastic recipes! Thank you for adding so much bliss to my life over the many years I have followed you.

Absolutely delicious Massaman Curry. We usually order this at Thai restaurants but had some coconut milk and decided to try making it at home. We didn’t have shallots so substituted onions and added zucchini since its summer and we are growing so many! It was definitely ‘Restaurant Quality’ and we’re adding this recipe to our family favorites. Thanks so much for posting this recipe. Looking forward to trying some of your other curries next. :)

Delicious, hearty dish that is truly simple to prepare. Even subbing 1 light coconut milk still produces a creamy curry. I like to steam broccoli as a side and serve over Right Rice. Highly recommend giving it a try!

Very good recipe but the cooking time was not good for cooking the carrots and potatoes. I cut them very small diced and still took longer than 15 min to cook. It took about 45 min for them to become soft enough to eat otherwise spot on recipe

I made this last night! I overall enjoyed the recipe. I added avocado slices to serve. I also added the full amount of water and only 1 full fat coconut milk, as that is all I had. I think it turned out a bit more liquid-y than I would have liked. Next time I will add less water. If you use the whole spices, I would suggest toasting the whole spices separate until fragrant and then grinding them before adding. I did not do this, and I have bites of whole spice which I do not find pleasant. I also will cut back the peanut butter or use whole peanuts next time. I found that 2 tablespoons of peanut butter was a bit overwhelming for me. Still very tasty and I will make again!

I really like this curry and appreciate the flexibility of ingredients. As a vegetarian who is not a big tofu fan I’m disappointed that the option of adding chickpeas or other beans as a protein was not offered. I frequently use chickpeas as a protein in many dishes and curries work perfectly for this.

So tasty! I left out the protein, and used lots of vegetables I had on hand (sweet potato, carrot, broccoli, red onion and mushrooms). I found that it was slightly lacking in that depth of flavor that I love in curries, but I really liked how easy this recipe was (and how you can modify it based on your own preferences). Next time, I’d toast and grind the cumin and coriander seeds instead of leaving them in whole – biting into a whole coriander seed was pretty overpowering!

Otherwise, this is a fantastic recipe that I’ll be making again!

Yummy!!! This is my favorite curry, and the first time I have made it. Fabulous. So glad to be able to make it at home, now, since restaurants are sadly not an option.

This is delicious. It tastes nearly as good as restaurant curry to me. Next time I’d like it spicier, so I’ll decrease the maple syrup and maybe increase the curry paste. Warning, 5 tablespoons of curry is almost the entire jar, so make sure you have a full or nearly full jar to start with.

I am making this absolutely delicious dish again. I love that all the ingredients are close at hand staples in my kitchen – and the flavour is so wonderful I dream about it. The whole coriander seeds are the key.

I just used this recipe as a ‘beginner lesson’ for my niece. It was perfect! One pot, some chopping, measuring, simmer, etc. I did sub in veggie broth for water, soy sauce for aminos and brown sugar for the maple syrup. I also added 1/4 t of powdered ginger and 2 T of minced garlic. Next time I will add a little pineapple and its juice too. I do not like heat in my dishes but I ended up using all 5 t of the red chili paste. My four year old was able to eat it! Great flavor and so much easier than many of the other recipes I have used in the past! As typical, a great one from MB!

Yum this was great! I was worried that the amount of red curry paste would be way to spicy for my family, but went with it anyways since I didn’t see anything mentioned in the comments about it being spicy. It was definitely not very spicy at all- the coconut milk helped mellow it out nicely.
I followed the recipe exactly, and subbed pressed tofu at the end for my protein. Thank you!

This recipe is SO GOOD! My husband loved it (said it tasted like it came from his fav thai restaurant) & my 2 year old ate it too! I added zucchini & shrimp & we had it over white rice. Thank you for this recipe! Will make again.

Tastes good, but doesn’t taste like authentic massaman curry at all(to me, anyway). I added extra PB as I couldn’t taste it with only 2 tbsp. Creamy and filling, would recommend.

Made this for dinner tonight – so yummy! I literally could not stop eating. Easy too!

I made this a couple weeks ago and it was awesome. I do have a couple notes, though:
-If you are an amateur cook like me, remember to cut and prep all your ingredients before you begin! This is obvious to most readers, but I’m not used to cooking things with as many ingredients so several times I turned down my heat because a veggie wasn’t prepped yet :/
-My household tends to prefer higher-fat recipes so I used chicken thigh and two cans of full-fat coconut milk. Tasted great but was not easy on the stomach and knocked us out right after dinner. Also (another beginner note) the fat will rise to the top, so whenever I reheated a portion I moved that out of the way to get the actual curry, which tasted way different than how it was fresh out the pot (with all the excess fat) but I got to save the now-curry flavored fat to cook with and it’s great.
-I recommend using pb instead of peanuts because I used half of each and the peanut taste was not strong enough for me. Also you will likely need to add a bit more lime juice and salt than what this recipe called for. I also added red pepper flakes for spice.
-I omitted the cardamom and nutmeg because I didn’t have them, so along with all my other modifications take what I say with a grain of salt. But this recipe was awesome (although it didn’t taste like the massaman curry I get from any Thai restaurants).

I’ve made this twice within the last month and it turned out great each time. I first tried Massaman Curry in Thailand some years back and also cooked it there in a Thai cooking class. This recipe is authentic in taste and I’m glad it does without a Massaman curry paste. Thanks for sharing!

So so delicious! Didn’t modify anything and came out perfect. One jar of Thai Kitchen curry paste is roughly equivalent to the amount required in the recipe. This is definitely be a regular dish in our house.

I made this recipe today, and boy was it delicious!!!! 🤤. I didn’t have the coconut aminos, or oil that the recipe called for so I used olive oil and soy sauce. I was a little worried about it at first but everything came out great. I will definitely be making this dish again.

This was so flavorful! I added the tofu as suggested (which was more work), but it all came together beautifully!

I made this and every single member of our family of 9 loved it! I doubled the recipe, used 4 chicken breasts (because feeding nine is no joke), and added a little more syrup and soy sauce to taste. Mostly because my kids are used to a sweeter version. This recipe is our new favorite!!

I just made this for the fourth time tonight, and I absolutely love this recipe. It’s so flexible that I can adapt it to whatever’s on hand. If I don’t have enough curry paste, I just add curry powder. I throw in whatever veggies are in the fridge along with the potatoes. It always turns out delicious.

I do double the amount of potatoes instead of adding a protein, which tends to double the cooking time as well, but it’s worth it.

This is easily one of our favorite Minimalist Baker recipes, and we use recipes here a LOT. Easy to make and 100% delicious. I personally love how you can add or subtract extra spices to dial up or dial down the heat of the curry paste. We usually add extra Aminos, Peanut Butter and Syrup to make it more mild for our little ones (4yrs and 1yr). They usually clean plate with this one and even sometimes ask for seconds! We usually add chicken for some extra protein but have done with just veggies as well and serve over rice – sometimes rice cooked in coconut milk for extra creaminess.

Loved this. I would recommend adding one can of coconut milk first, and less water. I ended up using just one can (because it’s all I had) and the 1.5 cups of water, and I thought it was too watery. And that’s with me adding probably too many vegetables. I had plenty of liquid to cover everything to simmer.

I’ve made this once before and was mixed about it. This time I used whole seed instead of ground for cumin and coriander, and liked it better. Of course I never quite follow a recipe exactly as written, so it could be operator error! :)

Absolutely gorgeous, I only used one tin of full fat coconut milk and it was so creamy and delicous. Loved it.

This was great!I have never had a curry recipe this flavorful,creamy,tasty and overall amazing!I served with rice and warm naan.I hope that other people make this recipe cause they will love it!

Awesome recipe! I love massaman and have a favorite restaurant where that is what I always order. Well, this is just as good! Restaurant quality. I added peanuts, red peppers and zucchini to it too and it was delicious. I served it with a side of naan. A definite do-again.

I love this recipe! It is very simple and extremely flavorful.

This is SO good. Made it just now. :) I used 1 can coconut milk; 1 can coconut cream and only used 1/2 c. water. I added spinach add the end. And while I initially use coconut aminos, I found it needed more salt so I added tamari at the end.

This recipe was amazing and so simple! I did not have any cardamom or nutmeg, but it didn’t take away from the overall great flavor of the dish. I loved how quick I was able to make this. I only used 1 Can of Full-Fat coconut milk and then adjusted the curry paste/peanut butter/spices to taste. As a college student whose low on time, but a lover of Thai/Indian cuisine, I appreciated this 1-pot dish!!!

Hey! I’m 21 years old, and a huge fan of curry. This specific type of curry is the main thing I order at my local Thai restaurant. I added sweet potato (since it’s Autumn) and some wildflower honey from my bees, instead of maple syrup. I used 2 tsp of honey. Other then that I didn’t change the recipe, though I did add some crushed chili flakes in my serving for some added heat. I’m so happy I found this recipe, it’s absolutely amazing and was really easy to put together. I’m not much of a cook, and I managed to pull it off 😊 thank you for sharing this, it made a wonderful dinner for my dad and I.

Amazing! I amped up the peanut butter and didn’t include some of the ingredients I didn’t have on hand (coriander seed, lime juice) and it still turned out amazing! Pro Tip: Try this over shirataki noodles! Game-changing.

Really tasty curry, my whole family loved it! Just like what you eat at a Thai restaurant :)

This recipe is amazing! i made it as per the recipe and it turned out so delicious and full of flavour! It was spicier than i had initially anticipated, but next time ill put in a little less red curry paste and some pineapple to cut through for some extra sweetness.

This was very tasty. I love Massaman curry and although this wasn’t exactly the same it was very similar. The key to great taste is the lime juice. I garnished with roasted cashews and used fried tofu as my protein. Used potatoes, green pepper, and mushrooms. The broth is soo delicious! Thank for this recipe.

This recipe was so yummy!!!

This will be my second time making it tonight and I am going to substitute the white potatoes for sweet potatoes. Super excited. Also, adding in some sliced avocado at the end is super yummy too!

This is my go-to curry now. Such a great recipe and literally everything savory goes with it! Since I can eat this 5 days a week, I’ve played with a few changes/enhancements that may help others:

– Light coconut milk is essentially watered-down full fat. So buy a can of full fat and add a can of water.
– To cut the fat, I have substituted homemade low sodium turkey broth for the coconut milk. It DEFINITELY changes the consistency, the color and some of the taste, but the core red curry flavor is there and I still like it a lot.
– Substitute beans for any meat.
– Left over potato skins? Cut them up and toss them in.
– Quinoa, millet, amaranth, teff all work, too.
Sweet corn off the cob is awesome with this.
-My local Thai restaurant makes masaman curry with octopus and it is sooo delicious. Eventually, I’m trying that at home, too.

This was delicious, and a perfect way to prepare mahi we had in the freezer. I added some random veggies I had lying around. I’m already thinking of the next time I’ll make this, because there definitely will be a next time!

This recipe was so good I’m making it 2 days in a row! I gave the leftovers to my lovely friend/ dog walker, and then my husband requested it to have for work leftovers so I’m at the stove again. Thank you for such a delicious and easy recipe!

This is AH-MAZING! Love love love love loooovvvveee. I appreciate the note of adding more of this or that to my own tastes!! I used MB’s Marinated Baked Peanut Tempeh (https://minimalistbaker.com/marinated-peanut-tempeh-7-ingredients/) instead of the suggested tofu and YUMMM!!! Thank you AGAIN for sharing yet another fantastic recipe!!

Fabulous one pot curry that was so much easier, and tastier, than more complicated currys I’ve tried. I doubled up on taters and used Vidalia onion rather than shallot.

All the sweetness of cardamon, cinnamon and maple syrup with the spicy red curry made for a Thai experience I had been trying to achieve at home. Thank you so much

PS: I made enough for a few meals and some to freeze

Amazing! Flavors were all there and the only mistake I made was using two cans of full fat coconut milk and thinking I would be able to be productive after eating two bowls…

Like this recipe very much. I found that I didn’t need to add any water at all and it was just the right consistency and flavor (with light coconut milk). I used cubed tofu roasted in the oven with a bit of sesame oil and tamari. Also added some peas, just to have some green color in the dish. You could also add some kale when you put the tofu in the pot. Thanks so much. This is my new go-to massaman.

I made this for a vegan guest and meat eaters – made the sauce and set some aside in a pot (vegan), added beef chunks to the rest and slow cooked for 4 hours, adding veg in the last hour. Tasted incredible! Also added some crispy fried onion on top. Yum!

MINDBLOWING!! Don’t skip the tofu! I went rogue on the veggies and used mushrooms, sweet potatoes, and red bells. I found my new favorite Thai chef. Ha!

This was absolutely delicious!!!
We double the recipe so that it serves 8, and we used half the amount of coconut milk and added one cup of Alpro soya milk, since we didn’t want it to be too high in fat.
We used ground cumin and coriander instead of the seeds, since we’d read that it was more pleasant to eat without the seeds, and we added another tbsp of peanut butter since we were going for a nutter flavour.
We also subbed in sweet potato and added long-stem broccoli and green beans and it turned out GORGEOUS.

The whole family were stunned and said it tasted restaurant standard.

100% recommend!!!

I cook a lot and usually do everything from scratch. I mostly stuck to the recipe and it was a great hit with the whole family. I elected to slow cook beef for four hours so I added the vegetables ( sweet and baby potatoes) about 20 minutes before the end. I also included strips of red pepper for extra colour.
The tofu in peanut sauce was a great addition. Thanks

I was super nervous trying this out as I’ve never managed to make a properly delicious thai curry, but this is so simple and is absolutely delicious! Thank you so much! Xx

Made this last night. It was fantastic!!!
The best curry I have ever made at home (and I try a lot of different curry recipes). And it’s fast and easy!
I added pre-poached chicken and red peppers when I added the lime juice – don’t forget the lime, it’s a magic ingredient! I also added a tiny splash of red boat fish sauce, used crunchy natural peanut butter, onions instead of shallots (I had to modify the recipe to fit what I had on hand), and some red pepper flakes for more heat.
Can’t wait to make this again! DELICIOUS!!!

YUM! For protein I used fish – I just used Basa but normally would use Snapper – and it was DELISH!!! The PB in there is so good! I used the random veg I had, and added more chilli. I didn’t use any sweetener as it didn’t seem to need it! I bet it’s gotten even better today! Yay for leftovers!

I have made this so many times and it’s my base recipe for any kind of curry! I now load a lot of veggies and greens in this, and never skip on the peanut tofu. Thank you for sharing this!!

I’ve made this recipe multiple times now so thought it was about time I left a 5 star review! Such an easy, flavourful and comforting curry. I’ve made it with both tofu and beef but by far my favourite version is mixed veggies. Sweet potato is excellent. The toasted peanuts really make the dish – delish.

Would highly recommend not using coriander seeds but powder instead. Biting into a pod while eating is very unpleasant.

So happy to have this recipe, it tastes just like restaurant massaman! I didn’t have cinnamon, cardamom or nutmeg and it still tasted delicious. I added some red pepper and cashews at the end, yum!

I loved this curry!
I used half the amount of Thai curry – that was plenty of heat for my taste, and peas and shrimp. I’d never thought to eat a curry with quinoa and it was quite tasty and somehow lighter than basmati rice.
Delicious!

Cooked this today and it was delicious! :)

I was wary to try a curry with peanut butter but this was sooo delicious! And now officially in my rotation. I had leftover red and yellow curry so used both and used bell peppers instead of carrots because that’s all I had. Threw in chickpeas for the protein option and served very hot over kale so the kale got all wilted, yum! I also followed the less coconut milk option with one can of light coconut milk and the rest with veggie broth. Took a star off because I would make the maple syrup optional – in trying to reduce added sweetener, you don’t miss it at all!

This is a staple in my house! So easy and delicious. We normally eat it with cauliflower rice for a hearty meal.

This is the best red curry dish ever! Thank you for sharing, love all your recipes!

Followed the basic recipe using chicken. Paired it with quinoa. Delicious! And lots of leftovers. Will change it up with rice and more veggies for the next meal ?

This was one of my favorite minimalist baker recipes! So so delicious. Tastes just as good the next day. I definitely will be making this again.

This is so delicious! I chopped up a head of broccoli and threw it in during step 4, and made some crispy peanut tofu to stir in at the end, and served it over rice, and it’s *so good.* I’d like to make it a little spicier next time, but it already has plenty of flavor!

THIS IS SO INSANELY DELICIOUS! I added jalapenos for some kick. I will make this again and again. So good. Highly recommend using the whole seeds. Bomb!!

Most delicious food EVER! I have searched for this! Next time I will leave out the maple syrup I added probably twice as many vegetables. It’s just wonderful. Thank you.