Easy 1-Pot Massaman Curry

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Wooden spoon resting in a pot of Massaman Curry topped with fresh cilantro

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!

Tiles with ingredients for making our homemade vegan Massaman Curry recipe

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.

Sautéing shallot and curry paste in a big pot for our 1-Pot Massaman Curry recipe

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).

Pouring coconut milk into a pot of vegan Massaman Curry

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.

Using a wooden spoon to stir our gluten-free Massaman Curry recipe

What to Pair with Massaman Curry

Massaman curry is delicious on its own, but would also pair well with:

Holding the handles of a big pot of Massaman Curry made with peanuts and lime

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

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!

Bowl of rice and Massaman Curry with tofu for a delicious vegan meal

Easy 1-Pot Massaman Curry

Simple, 1-pot Massaman curry made without store-bought Massaman curry paste! Simply use spices you have on hand plus Thai red curry paste to achieve this flavorful, rich Massaman curry! Optional protein suggestions for vegans, pescatarians, and meat-eaters!
Author Minimalist Baker
Print
Wooden spoon in a pot of homemade Massaman Curry
4.87 from 186 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 (Servings)
Course Entrée
Cuisine Gluten-Free, Indian-Inspired, Thai-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days

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

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.

Video

Notes

*Nutrition information is a rough estimate calculated with light coconut milk, the lesser amount of coconut aminos and sweetener, and without tofu or other optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 servings Calories: 346 Carbohydrates: 32.2 g Protein: 5.2 g Fat: 23.6 g Saturated Fat: 16.4 g Polyunsaturated Fat: 1.26 g Monounsaturated Fat: 2.54 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 894 mg Potassium: 680 mg Fiber: 4.1 g Sugar: 11.8 g Vitamin A: 9150 IU Vitamin C: 16.5 mg Calcium: 70 mg Iron: 1.8 mg

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  1. Cass says

    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.

  2. Shari Zupan says

    How do you get your curry sauce to be thick like a gravy! I have used all the coconut milk but it never comes out right. thank you

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Shari, you can sub up to 1 can with full-fat coconut milk for a creamier, richer curry. Hope that helps!

  3. JaneC says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sarah, that would be fine! Just cut them into bite-sized pieces. No need to par-boil. Let us know how you like it!

  4. Katie Shulzitski says

    This looks delicious! I haven’t tried it yet. Do you think it would be okay if I left it the sweetener?
    By the way, I make your recipes every week and absolutely love them!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Katie! So glad you enjoy our recipes! The flavor of this curry will be slightly different without sweetener, but still super delicious. Let us know what you think!

  5. NC says

    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.

  6. Annick Cottom says

    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.

  7. Stephanie says

    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!

  8. Anisha Zaveri says

    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.

  9. Kelly says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Kelly! Thank you for sharing your experience! We’re thinking the other recipe you’re thinking of is this one? Hope that’s helpful!

  10. B says

    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.

  11. Christian McCulloch says

    I am surprised that this entire recipe only utilizes one chicken breast. Seems like a very small amount of protein for a recipe this size.

  12. lorene says

    I am trying this recipe but it said 10 tbsp of red curry!!! I stopped at 4 tbsp! and I realized it was probably 10 tsp and not 10 tbsp 😱!! I hope it is not going to be too spicy! I may add one can of coconut milk! any idea? thank you….

    • lorene says

      I forgot that I double the recipe;)! but still it seems a lot:). I can’t wait to test this, it smells really good. thank you:)

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Lorene, it will depend on the brand of curry paste you’re using. You can start with less and add more to taste!

  13. Robin Friedbaum says

    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. :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Wonderful! We’re so glad you enjoyed it, Robin. Thank you so much for sharing! xo

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Aw, thank you for the lovely review, Tera! We’re so glad your first time eating curry was a success! xoxo

  14. Mallory says

    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!

  15. Lettieri says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Interesting! Thanks for sharing your experience, Lettieri. Is it possible they were at a very gentle simmer?

  16. Hannah says

    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!

  17. Niki says

    Is there an option to cut the amount of coconut milk? That seems like a lot. Maybe half soy milk half coconut milk or will that ruin it?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      For frozen green peas, we’d suggest adding them in step 5 so they don’t get overcooked. Let us know how it goes!

  18. Wendy says

    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.

  19. Joey says

    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!

      • Olivia says

        This was delicious! If you use the crispy peanut tofu, I recommend using half the peanut butter that the curry recipe calls for, then adjust to taste. Recommend ground spices instead of whole seeds for a more uniform spice distribution. Thanks for this easy tasty recipe.

  20. ginxaz says

    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.

  21. Elizabeth says

    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.

  22. Jane Ledwell says

    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.

  23. tabitha says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Love that idea! Thanks so much for the lovely review and for sharing your modifications, Tabitha!

  24. Laura says

    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!

      • Amanda says

        Made this tonight, and it was delicious! I added chickpeas, water chestnuts, and cauliflower florets. I added a little chili garlic sauce to make the curry spicier and served it with rice, scallions, and cilantro. I used one can of full fat and one can of reduced fat coconut milk. So creamy and delicious! I’ll be making this again!

          • JM says

            This is the 2nd time I made this (the first was probably a year or so ago). I added half a cauliflower to the recipe for more plant based diversity. The overall flavor seemed a little bland and definitely needed more salt. I added an extra tablespoon of coconut aminos (4 total) and didn’t do the trick. Next time I’m going to add minced garlic and grated ginger in with the shallots, more red curry paste, vegetable broth instead of coconut oil, salt, and possibly less than 2 cans of coconut milk (or maybe 2 lite instead of 1 and 1). Overall, this is a great recipe that offers directions to customize to suit anyones taste buds. Next to pad thai this is my favorite dish to get at a Thai restaurant.

  25. Roslyn EITEL says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you and your family enjoyed it, Roslyn. Thanks so much for the lovely review! xo

  26. Leilani says

    Looking forward to making this! My mother in law doesn’t like spice – how spicy is this on a scale of 1-10? Anything to do to help cut the spice other than sugar? 🙏🏽☺️

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      The spice will depend on the curry paste you use, so try and get a milder one, or use slightly less!

  27. M says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for the feedback! So interesting because several readers have mentioned it tastes authentic to them, but a couple others have said otherwise. Perhaps the brand of curry paste used makes a difference?

  28. SJ says

    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).

  29. RE says

    Made this about a year ago and it was amazing. Now have an instant pot and was wondering what setting and cook time you’d recommend? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it! We’d suggest sautéing in the Instant Pot up to step 3. Then add remaining ingredients and pressure cook on high for ~8-10 minutes. Quick release or allow a natural release. Let us know how it goes!

  30. Irene says

    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!

  31. SJ says

    Making this tonight with chicken! Should I still add the raw chicken at the same time I would add shrimp, or before? I’m always worried I’ll undercook it :/

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, by cutting the chicken into ~1/2-inch cubes, it cooks more quickly. It will be fully cooked in 10-15 minutes as specified in step 4. But if concerned, you could also check it with a meat thermometer. Hope that helps!

  32. Claire says

    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.

  33. Courtney says

    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.

  34. Alisa says

    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!!

  35. Loryn says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you enjoy it, Loryn! Thanks so much for the lovely review and for sharing your modifications. xo

  36. Jeff says

    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.

  37. Beth says

    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! :)

      • Liz says

        The spices scared me a little bit the nutmeg and cardamom were really wonderful in this. It’s a warming meal, great for January! I think having some nice natural peanut butter helped. I used sweet potato, kale, zucchini and some seitan for protein.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Thanks for sharing, Liz! We’re 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

  38. Maddie says

    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!

  39. Alison says

    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.

  40. Natalie says

    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.

  41. Laura says

    hi, i’m, planning on making this tonight but I don’t know when to add the tofu because the recipe doesn’t say when, so can you tell me?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Laura, the Crispy Peanut Tofu can be added at the end for serving. Otherwise, see this note in step 1: “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.” Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mikayla, we’d say up to 10 minutes more might work, but beyond that could cause the carrots and potatoes to get mushy.

  42. Maya says

    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!!!

  43. Madeleine says

    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.

  44. Lena says

    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.

    • Cait says

      What does the coriander to do the flavor? Are there anything suitable substitutions? It’s the only ingredient I don’t have & don’t necessarily want to venture out to get, but I want a good & accurate flavor!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Cait, it will still be flavorful if you leave the coriander seeds out, but they add a floral, citrusy taste. You could try a little curry powder (which contains coriander) if you have that. Hope that helps!

  45. Hege says

    Found a jar of massaman curry paste in the back of the pantry (as you do…) – if I use that instead of the red curry paste in the recipe do I just omit to add the c-spices (cumin, cardamom, cinnamon, coriander…)?

    :-)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes, we’d say omit and then taste test and add smaller amounts of them, if needed. Let us know how it goes!

  46. Julian says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing, Julian! We wonder if maybe your red curry paste was extra spicy? Those modifications should help, but if the lesser amount of curry paste causes it to lack flavor, maybe try a different brand. Hope that helps!

  47. W says

    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.

  48. Kate says

    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!

    • LANCE TEEPLES says

      The recipe was OK. It tasted good but I dont think it tasted like masaman. I had to add a lot to get the flavor up. The recipe as is was quite bland. I added more of pretty much everything. Again if you would like a tasty meal its good, but did not taste like masaman.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Thanks for the feedback! Just to make sure- your spices were fresh and curry paste was concentrated?

  49. Doreen Moran says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Doreen. We are so glad you enjoy 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

  50. Andrew says

    Hi, really excited to try this….missing it this at a restaurant and so plan on making it myself. I cant seem to find the thai red curry paste readily. Any substitute paste for it or can you provide the recipe for it which i could make at home?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Andrew, We’d suggest ordering it online. Or you can make homemade using this recipe, but just keep in mind that it will require more of it since the homemade version isn’t as concentrated.

  51. Lauren says

    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!

  52. Jay Abramson says

    I love massaman curry, and in fact it’s my favorite dish at a local thai restaurant here in dallas. They prepare it with short ribs and it’s unbelievable. So, when I came across your recipe and the overwhelming positive reviews, I decided to make it this upcoming weekend for my family. However, I have two questions…
    1. While my wife loves flavors, she can’t tolerate anything spicy (heat). So, are there any modifications that you recommend to avoid a spicy result?
    2. We prefer our curry a bit thicker, so any suggestions on how to adjust to make it slightly thicker?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jay, For less heat, we’d recommend scaling back on the red curry paste and/or making sure it’s not too spicy of a brand. For a thicker curry, we’d say start with 1 can full fat coconut milk and for the remainder, add light coconut milk to your desired thickness. Hope that helps! Let us know how it goes!

      • Jay says

        I made this on Saturday and it went over very well. I read everyone’s comments to help with slight modifications, and it was successful. Like others, after step 2, I moved everything to a slow cooker and let it go for about 3.5 hours. I doubled all the spice quantities (with the exception of the curry paste, as the wife can’t handle heat), carrots and potatoes. I used two cans of full fat coconut milk, Did not use any water or syrup. Used 1.5 pounds of chicken tenderloins. When it was done cooking, served it family style with a big pot of basmati rice, crushed roasted peanuts and warm naan (YES, this was a triple carb meal, so don’t judge me as everyone appreciated it). It produced 8 servings which were consumed between dinner and lunches the following days.

  53. Christine says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it and found the notes helpful, Anita! Thanks so much for the lovely review!

  54. Vegannista says

    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

  55. Andrew says

    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…

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Andrew! Full fat can feel a little heavy with that much of it. Let us know if you try it with the light!

  56. Oriana says

    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.

  57. Bre Robbins says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Such a lovely way to accommodate dietary preferences! We’re so glad it worked well! Thanks for sharing, Bre!

  58. Tyler says

    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!

  59. Janaki says

    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!!!

    • Linda walker says

      Loved it! Tried other recipes this flavor was authentic! We used lamb shank for protein and raw honey instead of maple syrup. Yum 😋. Definitely saved this recipe!

  60. Mike C says

    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

  61. Lynne Edwards says

    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

  62. Shaundra says

    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!!!

  63. Somer says

    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!

  64. Somer says

    Hi! Super keen to try – could I make with fish instead? As this is the only animal product I consume!! Thank you in advance!! :):)

  65. marie says

    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!!

  66. Av says

    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.

  67. Lindsey says

    Hello! This looks great but we only have 1 can of full Fat coconut milk, is it possible to substitute the other can for either whole milk or broth?

    Thanks! Plan on making this tonight and don’t want to run to the store :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lindsey, we haven’t tried it, but we think that would work! Let us know how it goes!

      • Lindsey says

        Made this last night with 1 can full fat milk and 1 can whole milk and it was so good! Sometimes home curries lack flavor but this one did not! Paired it with the peanut tofu and will be making it again!

  68. Lynn says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lynn, sorry to hear you didn’t enjoy the coriander seeds! You could also use a mortar and pestle to crush them, if preferred. We find the seeds tend to be more flavorful. But ground would also work.

  69. Regan says

    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!

  70. Zara Kavanagh says

    Hi, I would like to add beef to this recipe, how would i go about this please? Thank you in advace!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Zara, we haven’t tried it, but we think it would work to cut into thin strips, cook in the Dutch oven in a little oil with sea salt, remove it from the pan, and then add it back toward the end. Let us know if you try it!

  71. Stephanie says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Stephanie! Thanks so much for the lovely review!

  72. Tim says

    Question for this recipe – do I need to precook the chicken at all before adding it at step 4, or do I put it in raw?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tim, No need to pre-cook it. Just chop into small cubes and simmer for 10-15 minutes or until cooked through. Hope that helps!

  73. Aoife says

    Hi,

    I only have full fat coconut milk, while I do have two cans, to keep it lighter could I use one can of the full fat coconut milk, and substitute the second can with 2% milk?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried it with 2% milk, but maybe? Or you could also try using 1 1/2 cans full fat coconut milk plus 1/2 can of water. Hope that helps!

  74. Josie says

    If I have massaman curry paste, should I omit all of the spices noted? How would you adjust? Sounds so delicious!

  75. Emer Cummins says

    Hi there!

    I am all out of corriander, can you suggest any substitutes?

    Let me know! && Love this idea, I have been craving massaman curry here in quarantine!

    Cheers :)
    Emer

  76. Emer Cummins says

    Hi there!

    I am all out of corriander, can you suggest any substitutes?

    Let me know! && Love this idea, I have been craving massaman curry here in quarantine :)

    Cheers,
    Emer

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Emer, hmm, we’re not sure! But maybe just omit? It looks like another reader did so with success. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Catherine, we would suggest using 1 1/2 tins and adding some water to prevent it from being too thick. Might work with 2 though! Hope that helps!

  77. Ellen Dooley says

    This is an amazing recipe, and I have made it several times. I am going to try adding tofu this time around, but I am curious regarding whether or not it is fine to simply marinate and bake, or should I also go through the next step of tossing it in the peanut sauce??? I love your recipes so much!! Thank you!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We think it’s especially good with the peanut sauce, but feel free to just marinate and bake!

  78. Ellie says

    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!

  79. Erin says

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

  80. Terri Andersen says

    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 ?

  81. Raya Mufti says

    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.

  82. Alyson says

    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!

  83. Lily Smith says

    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!!

  84. Mary says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Mary. 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

  85. Kevin says

    I happen to have picked up a container of Massaman Curry paste before I found your recipe- which sounds exactly like what i want! If I were to use that- you think I would just omit the cumin and coriander and cinnamon and follow the rest of the recipe as is ?