Vegan Thai Massaman Curry (gluten-free)
This vegan Thai massaman curry is so creamy, rich, warm, and full of flavor. It is a one pot meal that is loaded with veggies and tofu and comes together easily. Serve it over rice and you got yourself a delicious, cozy meal.
Thai curries are one of my favorite dinners to make. They are easy, a one pot wonder, and come together in less than 30 minutes. This massaman curry is also a lot milder in spice compared to other Thai curries, which makes it more kid friendly.
Massaman curry is a combination of Thai and Indian curries. That is why it is richer and creamier than most Thai curries. It has spices like cumin, coriander, cinnamon, cardamom, and nutmeg in the curry paste. I used my favorite massaman curry paste by a brand called Maesri, but if you can’t find it, you can use red curry paste and add those spices in. Hot Thai Kitchen has a recipe for a semi-homemade massaman curry paste using red curry paste if you can’t find massaman in stores.
The key to getting a really flavorful Thai curry is cooking the curry paste with some coconut milk in the beginning to release those flavors. The coconut oil from the milk will start to break or separate. The coconut milk will reduce down and become very thick and bubbly. That is what you are looking for. Then you can proceed by adding the rest of the coconut milk and ingredients. It really makes this curry so flavorful and is an important step to making authentic massaman curry.
I used new gold potatoes so they don’t get mushy in the curry. I find that russet potatoes get more mushy and break down easily in curries. You can use whatever veggies you have but typically massaman curry has potatoes and carrots.
If you make this vegan Thai massaman curry, tag me @nutsaboutgreens so I can see your creations! Don’t forget to leave a comment below too!
Vegan Thai Massaman Curry (gluten-free)
Ingredients
- 2 cans full-fat coconut milk
- 4-5 Tbsp massaman curry paste (I like the Maesri brand)
- 1/2 small yellow onion, sliced
- 1 1/2 lbs gold potatoes, chopped into 1 inch chunks (gold or red potatoes work best)
- 1 zucchini, chopped into chunks
- 2 carrots, chopped into 1 inch chunks
- 1 lb extra firm tofu, pressed for 20 minutes
- 2 Tbsp organic brown sugar (or sub coconut sugar)
- 2 Tbsp soy sauce (or tamari if GF)
- 1-2 Tbsp natural creamy peanut butter
- 2 Tbsp tamarind concentrate or paste (from Thailand, not India)
- cooked jasmine rice for serving
topping
- fresh lime
- 1/3 cup chopped roasted peanuts
- chopped cilantro
Instructions
- In a large saucepan or wok on medium heat, add half a can of coconut milk and massaman curry paste. Stir well to combine and continue stirring for about 5 minutes. It will bubble and thicken as the coconut oil separates from the curry paste. You want it to get thick.
- Pour the rest of the coconut milk in the pan and stir until well combined, scraping the bottom of the pan. Add the sugar, soy sauce, tamarind concentrate, and peanut butter. Stir until well combined.
- Add the potatoes, zucchini, carrots, and onions. Stir to combine. Add the tofu and stir again. Let it simmer for 15 minutes or until potatoes are cooked through, stirring occasionally. Taste and add more tamarind, soy sauce, sugar, or salt if needed.
- Serve with rice and top with extra chopped peanuts, fresh lime, and chopped cilantro. Enjoy!
