Go Back
+ servings
Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
Thai Massaman curry with rice
Print Recipe Pin Recipe
4.77 from 13 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

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