This easy massaman curry recipe makes such a great weeknight dinner! It’s super rich, creamy, and packed with flavor. And it comes together in just 30 minutes!
Why This Recipe Works
I first tried massaman curry during a trip to Thailand in 2014 and I really fell in love with it! Boy, was it good. It’s just so comforting and very rich. It usually consists of potatoes, onions, meat, coconut milk, spices, and peanuts.
But fortunately it’s very easy to make a vegan version. To make it vegan, I added crispy tofu cubes instead of chicken or beef.
Tofu is the perfect addition to this creamy curry and it adds lots of healthy protein. I simply coated the tofu cubes in cornstarch and then placed them in the oven for 25 minutes. This way the tofu cubes become super crispy!
Instead of fish sauce, which is a traditional ingredient for massaman curry, I simply used soy sauce. In fact, you can also buy vegan fish sauce or make your own. So if you want you could replace the soy sauce with vegan fish sauce. For a gluten-free version, use tamari.
The curry is only mildly spicy, so it’s also great for kids or people who aren’t into super spicy food. If you want to make it spicier, just use more red pepper flakes.
I know some recipes call for massaman paste made from scratch, but life is always busy around here, so I chose to make the recipe even easier and use store-bought massaman paste. Usually, it’s pretty easy to find a vegan version in the grocery store. But always check the labels as some massaman pastes contain shrimp paste.
We make this recipe at least once or twice a month and it’s always a winner around here. It means pure comfort food for me!
What Goes Into This Recipe
- Tofu – use firm or extra-firm tofu.
- Coconut Milk – you need full-fat canned coconut milk. Don’t replace it with coconut milk that comes in a carton (like almond milk) as it’s way too thin.
- Vegetable Broth – I use organic vegetable broth without sugar or flavor enhancers.
- Potatoes
- Carrots
- Onion – white onion.
- Massaman Curry Paste – I used store-bought massaman curry paste. Make sure to use a vegan version and always check the ingredient labels as some pastes contain shrimp paste. But it’s usually fairly easy to find a vegan version.
- Soy Sauce – replace it with tamari for a gluten-free version.
- Peanut Butter – you need unsweetened, natural peanut butter.
- Peanuts – I sprinkled my curry with roasted peanuts.
- Cilantro – sprinkle the curry with fresh cilantro just before serving.
How To Make This Recipe
1. Step: Preheat your oven to 350 °F. Cut the tofu into cubes. Add two tablespoons of corn starch.
2. Step: Make sure all cubes are covered in corn starch.
3. Step: Line a baking sheet with parchment paper and place the tofu cubes on top.
4. Step: Bake for 20 minutes, tossing halfway.
5. Step: Cut the carrots and the onion into strips and the potatoes into cubes. Cook the rice according to the instructions on the package. I like to use Jasmine or brown rice.
6. Step: In a large pan, heat some oil and sauté the onion for 2-3 minutes. Then add the potatoes and cook for another 3 minutes.
7. Step: Stir in the massaman curry paste and cook for another minute.
8. Step: Add the coconut milk, vegetable broth, and carrots, and cook for about 20 minutes. Add the baked tofu and stir until combined.
9. Step: Serve over rice and sprinkle with peanuts and roughly chopped cilantro. If you want, you could also add some red pepper flakes on top.
Recipe Notes
- Make sure to use very firm or extra-firm tofu for this recipe.
- If you can’t find extra-firm tofu, your could press the excess water out of your tofu before starting with this recipe. You could either use a tofu press or two plates, paper towel, and a few heavy objects like a stack of cookbooks. Check out my tips on how to press tofu.
- I don’t recommend using light coconut milk for the recipe as it makes it super creamy and rich.
Frequently Asked Questions
How Long Does This Recipe Last?
Stored in an airtight container in the fridge, the curry will last up to 3-4 days. Don’t let it sit at room temperature and immediately refrigerate it.
Can I Freeze It?
Yes, you can easily freeze it. Place it in an airtight container and store it in the freezer for up to 1 month. When you’re ready to eat it, let it thaw at room temperature.
Where Do I Find Vegan Massaman Curry Paste?
It’s usually fairly easy to find vegan massaman curry paste in most supermarkets. It’s often next to red curry paste. Always check the labels as some pastes contain shrimp paste.
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I Love To Hear From You!
I hope you like this massaman curry as much as we do around here.
If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Massaman Curry
Ingredients
- Jasmin rice or brown rice
- 14 oz firm or extra-firm tofu, cut into cubes
- 2 tablespoons corn starch
- 1 onion, cut into strips
- 3 small potatoes, cut into cubes
- 1 tablespoon massaman curry paste make sure it's vegan (some pastes contain shrimp paste)
- 2 carrots, cut into slices
- 1 can full-fat coconut milk
- 1/2 cup vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon natural peanut butter
- 1/4 cup roasted peanuts
- fresh cilantro
- salt, to taste
- black pepper, to taste
Instructions
- Preheat your oven to 350 °F. Cut the tofu into cubes. Add two tablespoons of corn starch. Make sure all cubes are covered in corn starch.
- Line a baking sheet with parchment paper and place the tofu cubes on top. Bake for 20 minutes, tossing halfway.
- Cut the carrots and the onion into strips and the potatoes into cubes. Cook the rice according to the instructions on the package. I like to use Jasmine or brown rice.
- In a large pan, heat some oil and sauté the onion for 2-3 minutes. Then add the potatoes and cook for another 3 minutes.
- Stir in the massaman curry paste and cook for another minute.
- Add the coconut milk, vegetable broth, peanut butter, soy sauce, and carrots, and cook for about 20 minutes. Add the baked tofu and stir until combined.
- Serve over rice and sprinkle with peanuts and roughly chopped cilantro. If you want you could also add a bit of red pepper flakes on top.
Notes
- Make sure to use very firm or extra-firm tofu for this recipe.
- If you can’t find extra-firm tofu, your could press the excess water out of your tofu before starting with this recipe. You could either use a tofu press or two plates, paper towel, and a few heavy objects like a stack of cookbooks. Check out my tips on how to press tofu.
- I don't recommend using light coconut milk for the recipe as it makes it super creamy and rich.
- Stored in an airtight container in the fridge, the curry will last up to 3-4 days. Don't let it sit at room temperature and immediately refrigerate it.
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