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    Home » Thai

    Vegan Thai Massaman Curry

    Published: Jan 20, 2021 · Modified: Nov 12, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 1 Comment

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    Jump to Recipe

    Here is my authentic-tasting vegan Massaman Curry recipe using the Instant Pot. It's a simple and plant-based recipe that's packed with authentic flavors and is loaded with healthy colorful veggies. Perfectly spiced, this restaurant-favorite dish is easy to make at home. Served over rice it makes for a hearty meal that the whole family is sure to enjoy.

    Vegan Thai Massaman Curry in a white bowl
    Jump to:
    • Intro
    • What is Massaman Curry
    • Origins
    • How to Make Thai Massaman Curry
    • Variations
    • Tips
    • FAQs
    • More Instant Pot Curry Recipes
    • Recipe

    Intro

    If you are trying to eat more plant-based foods, then this vegan massaman curry recipe is just perfect. All of the vegetables soak up the aromatic flavors from India and Thailand. The creamy coconut broth completely covers the assortment of vegetables. It's amazing how filling this is, but after a few bowls, you won't have room for more.

    Serve this warm and colorful curry over a hot bowl of Jasmine rice. If you want to keep it lower in carbs, you can serve it over a bowl of cauliflower rice.

    What is Massaman Curry

    Massaman Curry is a combination of Thai and Indian curries. It features Thai ginger or Siamese ginger with the Indian spices of cumin, coriander, and cardamom. People normally add either peanuts or cashews to the curry to give it a nutty flavor. Even though Thai Massaman Curry can be prepared with meats such as chicken, beef, or lamb, this recipe is completely plant-based.

    Vegan Massaman curry served in a bowl

    Origins

    When you sit down to enjoy this curry, you'll discover how perfectly the Indian and Thai flavors complement each other. Where is Massaman curry from? If you say "India" or "Thailand" you are right on both counts.

    This is a perfect blend of both Indian and Thai cuisines. It has red-style curry paste from Thailand and dry spices from India.

    Food experts and historians say this originated in Thailand at the court of Ayutthaya.

    Vegan Thai Massaman curry with jasmine rice

    How to Make Thai Massaman Curry

    All of the steps and the ingredients as well as stovetop instructions are in the printable recipe card just a little further down in this post.

    • Set the Instant Pot to saute mode and heat the oil. Add the curry paste and saute for 30 seconds. Stir in the coconut milk and mix well. Press Cancel as you stir the milk. Add onion, potatoes, cashews, and salt. Give a quick stir and close the Instant Pot with the pressure valve to sealing. Pressure cook (Hi) for 4 mins followed by a quick release.
    steps one through four showing ingredients in Instant Pot
    • Open the Instant Pot and stir in soy sauce, brown sugar, broccoli, peppers, and snow peas.
    steps five through six adding vegetables to Instant Pot
    • Cook on saute for another 2 mins or just until the curry comes to a gentle boil. Garnish with cilantro, Thai basil, and additional nuts. Serve hot with steamed Jasmine rice.
    vegan massaman curry in Instant Pot

    Variations

    The best thing about this vegan Massaman curry recipe is that you can use your favorite vegetables. If you don't like potatoes, use turnips instead. The options are endless. If you choose to replace vegetables with others, just make sure you cut them up into thin or small pieces so that they cook well.

    You can easily make this curry meat-based if you like. I often make Chicken Massaman curry that is light and flavorful. In that recipe, I have also shared the steps for making rice with the pot-in-pot method.

    To make Keto Massaman curry use a brown sugar substitute like Lankato and serve over cauliflower rice. Instead of potatoes, use a lower-carb vegetable such as turnips.

    Tips

    My favorite paste is the Maesri brand Massaman curry paste. It adds authentic Asian curry flavors to this dish. Plus, it contains all my favorite Indian spices: coriander, cumin, cinnamon, and cardamom. It also has Thai flavors from lemongrass and galangal.

    When you use coconut milk, always use a full-fat kind that is high-quality and unsweetened. My favorite coconut milk comes from Trader Joe's.

    FAQs

    Is Massaman curry spicy?

    This is a mild curry and you can further adjust the spicy flavors by adding more or less of the Massaman curry paste.

    Is Massaman curry gluten-free?

    Yes, this is a gluten-free recipe.

    How do I make my Massaman curry thicker?

    If you want your curry to be thicker, mix together one tablespoon of cornstarch (cornflour) with two or three tablespoons of water. Add it to the curry after it finishes cooking.

    More Instant Pot Curry Recipes

    Here are some more of my favorite Curry Recipes using the Instant Pot Pressure Cooker.

    • Instant Pot Black Eyed Peas Curry
    • Thai Red Curry with Chicken
    • Vegan Thai Green Curry
    • Kadai Chicken Curry
    • Mom’s Chicken Curry

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    Thai Massaman curry with rice
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    4.77 from 17 votes

    Vegan Thai Massaman Curry

    Make this authentic Massaman curry recipe in the Instant Pot. It's a simple and plant-based, vegan recipe that feeds an entire family.
    Prep Time15 mins
    Cook Time20 mins
    Total Time35 mins
    Course: dinner, Entree
    Cuisine: Thai
    Servings: 4
    Calories: 451kcal
    Author: Archana Mundhe

    Equipment

    • Instant Pot Pressure Cooker

    Ingredients

    • 1 tablespoon oil
    • 4 oz massaman curry paste Maesri brand
    • 1 can unsweetened coconut milk full fat
    • 1 medium yellow onion sliced
    • 1 medium potato red or russet variety peeled and cut into 1 to 1.5-inch cubes
    • 1 medium sweet potato peeled and cut into 1 to 1.5-inch cubes
    • 20 cashews raw and unsalted optional
    • 1 teaspoon kosher salt
    • 1 teaspoon soy sauce
    • 1 teaspoon brown sugar optional
    • ½ cup broccoli small inch florets
    • ½ cup thinly sliced orange pepper 2-inch pieces
    • ½ cup snow peas or green beans, cut into 2-inch pieces

    Garnish

    • ¼ cup roasted cashews or peanuts rough chopped, optional
    • ¼ cup cilantro or Thai basil leaves chopped

    Instructions

    • Set the Instant Pot to saute mode and heat oil. Add the curry paste and saute for 30 seconds. Stir in the coconut milk and mix well. Press Cancel as you stir the milk.
    • Add onion, potatoes, cashews, and salt. Give a quick stir and close the Instant Pot with the pressure valve to sealing. Pressure cook (Hi) for 4 minutes followed by a quick release.
    • Open the Instant Pot and stir in soy sauce, brown sugar, broccoli, peppers, and snow peas. Cook on saute for another 2 minutes or just until the curry comes to a gentle boil.
    • Garnish with cilantro, Thai basil, and additional nuts. Serve hot with steamed Jasmine rice.

    Video

    Notes

    Stovetop recipe:
    1. Heat oil in a medium-sized wok. Add the curry paste and saute for 30 seconds. Stir in the coconut milk and mix well. 
    2. Add onion, potatoes, cashews, and salt. Add ½ cup of water, give a quick stir, and cook covered for 10 to 15 minutes on medium heat. Cook until the potatoes are cooked soft and tender and can be easily cut with a fork.
    3. Stir in soy sauce, brown sugar, broccoli, peppers, and snow peas. Cook for 4 to 5 minutes on medium-high heat or just until the curry comes to a gentle boil.
    4. Garnish with cilantro, Thai basil, and additional nuts. Serve hot with steamed Jasmine rice.
     

    Nutrition

    Calories: 451kcal | Carbohydrates: 37g | Protein: 7g | Fat: 33g | Saturated Fat: 23g | Sodium: 729mg | Potassium: 885mg | Fiber: 8g | Sugar: 12g | Vitamin A: 13268IU | Vitamin C: 54mg | Calcium: 98mg | Iron: 4mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. Tanya Wadley says

      April 18, 2021 at 8:40 pm

      This is a very solid, yummy, and healthy dish. It is quite easy and quick to make. I love the variety of vegetables and the cilantro and peanuts made a perfect garnish. I used Mae Ploy brand curry and pre-cooked brown basmati rice from . I like using brown rice varieties for nutrition and this dish is a cinch with cooked rice on hand.

      We are light eaters, and this recipe made enough for 2 meals for my family of 5 (3 adults and 2 middle school boys).

      I'd save my 5 star rating for something I loved as much as my favorite restaurant, so 4 starts is excellent! : ) I look forward to trying more of your recipes. Thank you.4 stars

      Reply

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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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