Soy meat and potatoes simmered in a spiced peanut and coconut sauce. Packed with incredible Thai inspired flavours thanks to the homemade Vegan Massaman Curry Paste.
If you love curries, this is the dish for you. I immediately fell in love with Massaman Curry the first time I tried it. If you’re used to Thei red, green or yellow curry- it’s much different than that. The flavour is more mild, it’s peanut-y and the sauce is almost like a gravy.
What is Massaman Curry?
In short, it’s a southern Thai Curry dish heavily influenced from Malaysian and Indian cuisines; hence the use of many spices not typically used in Thai Curries that you’re probably more familiar with. Massaman Curry is like a remix of Indian, Malaysian and Thai spices and flavours: we got coconut, lemon grass, galangal, chilies with caradmom, cloves, cumin and nutmeg! Plus the addition of the peanuts takes things to the next level. It’s incredibly delicious and I know you guys are going to LOVE it!
How to make Vegan Massaman Curry Paste:
Making the paste is easy. We first need to char the aromatics and toast up the spices to wake up the flavours even more. Once thats done, all the ingredients go into the food processor until a paste is formed! You can defiantly use a motor and pestle to make it even more paste-y but I didn’t find this step essential as long as you get rid of all the reedy parts of the lemongrass.
How to make the Massaman Curry sauce:
I have to admit, this is not a super quick dish to make. If you have the Massaman Curry paste already made, it defiantly speeds up the process though. I can assure you though, it is easy to make! First we fry the Massman Curry Paste until fragrant. Then we cook up the soy curls for just a few seconds. Since we’re not using real meat, no need to wait for it to cook. Add in the coconut milk and broth, along with the potatoes and let that simmer until tender. Add in the rest ingredients for flavour, stir and thats it!
Why I think you’ll love this Thai Peanut Curry! It’s:
- packed with Thai flavours along with influences from Malaysian & Indian cuisine (aka flavour bomb)
- the perfect way to switch up your curries
- completely vegan & made with healthy plant based ingredients
- easy to make & tastes just as delicious as restaurant Massaman Curry
- & the ultimate damn delicious comfort meal!
Just incase you need some more curry recipes in your life, here are some of my other favourites!
- Summer Vegetable Thai Curry
- Mango Coconut Tofu Curry
- Red Thai Coconut Curry with Chickpea Puree
- 20 Minute Tikka Masala
- 20 Minute “Butter Chicken”
- Japanese Pumpkin Curry
If you recreate this Vegan Massaman Curry please share it and let me know what you think by tagging me on Instagram @okonomikitchen, I love seeing all of your tasty recreations!
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Vegan Massaman Curry
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 2 reviews
- Author: Lisa Kitahara
- Total Time: 40 mins
- Yield: 3 servings 1x
Description
Soy meat and potatoes simmered in a spiced peanut and coconut sauce. Packed with incredible Thai inspired flavours thanks to the homemade Vegan Massaman Curry Paste.
Ingredients
UnitsScale
Massaman Curry Paste:
- 2 lemon grass stalks (20g usable)
- 4 garlic cloves (15g)
- 3 shallots (90g)
- 4–5 red chilies
- 1.5 tbsp galangal
- 1/2 bunch cilanto stems (35g)
- 1.5 tsp cumin
- 1/2 tsp cloves
- 1/2 tsp cardamom
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1 tsp pepper
Massaman Curry:
- 1/4 cup of Massaman Curry paste
- 1 can coconut milk
- 1 cup veg broth
- 1/2 cup soy curls, rehydrated (100g dry weight)
- 2 medium potatoes, cubed (500g)
- 2.5 tbsp peanut butter
- 1 tbsp tamarind paste
- 1.5 tbsp soy sauce
- 1.5 tbsp coconut sugar
Instructions
- Massaman Curry Paste: First prepare the lemongrass by trimming the tough exterior layers. Alternatively, you can also use lemongrass paste. Bring a skillet over high heat and fry the shallots, garlic and chilies until charred. Remove from heat and carefully de-seed the chilies. Place the spices into the same pan and toast for just a few seconds, working quickly so they don’t burn. Remove from the heat and transfer to a bowl. Into a food processor, add in the charred shallots, garlic, chilies and the rest of the Massman paste ingredients and process until a paste forms. Scrape down the sides and add water if needed.
- The Curry: Into a wide pot over medium high heat, add in 4 tbsp of the Massaman Curry paste along with 2 tbsp of coconut milk. Fry the paste until slightly charred and fragrant. Add in the rehydrated soy curls and fry for another minute. Add in the coconut milk, vegetable stock and stir. Reduce the heat to a medium and allow it to simmer for around 5 minutes. Stir in the soy sauce, tamarind and sugar and stir. Allow it to simmer until the sauce has reduced and the potatoes are cooked (around 10 minutes) Add more stock if needed. When almost done, add in the peanut btuter, soy sauce, lime juice, tamarind and coconut sugar.
- Once potatoes are cooked through, remove from the heat and serve with rice. Garnish with crushed peanuts, cilantro and red chili flakes. Enjoy!
Notes
- Galangal substitute: 1:1 ginger
- Shallot substitute: 1:1 red onion
- The remaining curry paste will last in the fridge for up to 2 weeks OR it can be frozen. I like to make a batch and freeze them into ice cube trays for easy use.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Entree
- Method: Stove Top
- Cuisine: Thai
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 585.6
- Sugar: 22g
- Sodium: 788mg
- Fat: 30.3
- Saturated Fat: 20
- Unsaturated Fat: 7.6
- Trans Fat: 0
- Carbohydrates: 61
- Fiber: 12.76
- Protein: 26
- Cholesterol: 0
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About Lisa
I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.
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