Easy Massaman Curry Recipe

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! 

Jump to:

• Why This Recipe Works
• Ingredients & Substitutions 
• How To Make This Recipe 
• Tips & Tricks 
• Storing
• Freezing
• Related Recipes 
• I Love To Hear From You! 
• Massaman Curry

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 superstar of this curry. It soaks up all the rich and spicy flavors and it adds lots of healthy plant-based 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 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.

Serve it over steamed basmati rice or brown rice or naan. You can customize it with your favorite veggies or even swap tofu for chickpeas or tempeh.

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 used 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!

And the recipe is super easy to make! With just a few simple ingredients, you’ll have a restaurant-worthy Massaman curry ready to impress your friends and family in no time.

Ingredients & Substitutions 

• 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. 

Tips & Tricks 

• 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 this recipe as full-fat coconut milk makes it super creamy and rich.

Storing

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. 

Freezing

This curry freezes well. 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 in the fridge overnight.

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. 

Related Recipes 

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