A Family Favorite
I still remember the first time I made Vegan Thai Massaman Curry. I wanted to create a dish that was rich, aromatic, and full of comforting flavors, yet easy to make. The first bite of this creamy curry made me realize that I had found a new family favorite. The combination of tender potatoes, vibrant veggies, and that distinctive Massaman curry paste brought together a symphony of tastes that was both exotic and comforting. I couldn’t wait to share the recipe with my friends and family.
Easy to Make, Packed with Flavor
Creating Vegan Thai Massaman Curry was a breeze, thanks to my trusty Instant Pot. The process of sautéing the curry paste in the Instant Pot, followed by adding coconut milk and a medley of vegetables, was incredibly simple. I was surprised by how quickly the dish came together, making it perfect for busy weeknights. As the curry cooked, the kitchen filled with a fragrant aroma that hinted at the delicious meal that was just minutes away. It was hard to believe such depth of flavor could be achieved in under 35 minutes.
A Dish for Everyone
One of the things I love most about Vegan Thai Massaman Curry is its versatility. While the recipe calls for red and sweet potatoes, broccoli, and bell peppers, I’ve experimented with adding different vegetables like carrots and zucchini. Sometimes, I’ll toss in tofu or chickpeas for added protein, making it even more satisfying. Whether you follow the recipe to the letter or tweak it to suit your taste, the result is always a hearty, soul-warming dish that pleases even the pickiest eaters.
The Joy of Sharing
Every time I serve Vegan Thai Massaman Curry, I see the joy it brings to the table. It’s a dish that sparks conversation, with everyone asking for seconds and discussing the different flavors they taste. The creamy coconut milk, combined with the subtle heat of the Massaman curry paste, creates a dish that is both soothing and exciting. Sharing this recipe on my blog has been a true pleasure, knowing that it will become a cherished dish in many more households, just as it has in mine.
Table of Contents
Chef’s Notes- Vegan Thai Massaman Curry
- Prep All Ingredients Before You Start: Massaman curry comes together quickly, especially with the Instant Pot. Prepping all your ingredients in advance ensures a smooth cooking process.
- Customize the Spice Level: Massaman curry paste varies in spice levels. Start with a smaller amount if you’re sensitive to heat and adjust to taste after pressure cooking.
- Uniform Vegetable Sizes: Cutting the potatoes and other vegetables into uniform sizes ensures even cooking. This is especially important for the potatoes, as they should be tender but not mushy.
- Toasting the Curry Paste: Sautéing the curry paste briefly in oil brings out its flavors. Don’t skip this step; it’s key to achieving a depth of flavor in the curry.
- Pressure Cooking Tips: The 4-minute pressure cooking time is designed to cook the potatoes just right. Be sure to quick-release the pressure immediately to avoid overcooking.
- Vegetable Variety: Feel free to add or substitute other vegetables based on what you have on hand. Carrots, zucchini, or even eggplant work well in this dish.
- Nuts as a Textural Contrast: Adding raw cashews during cooking allows them to soften slightly, providing a textural contrast. Roasted nuts as a garnish add a crunchy finishing touch.
- Adjusting Consistency: If you prefer a thicker curry, let it simmer for a few extra minutes after adding the final vegetables. Conversely, if it’s too thick, add a splash of vegetable broth or water.
- Garnishing Tips: Fresh cilantro or Thai basil not only adds a burst of color but also enhances the overall flavor profile. Chopped roasted nuts provide a satisfying crunch.
- Serving Suggestions: Serve with steamed Jasmine rice or quinoa. For added richness, drizzle a bit of coconut cream over the top before serving.
Vegan Thai Massaman Curry
Dive into the rich, aromatic flavors of Vegan Thai Massaman Curry, made effortlessly in your Instant Pot! This plant-based delight is perfect for a family dinner, combining creamy coconut milk, tender potatoes, and vibrant veggies with a hint of spice. Ready in just 35 minutes, this dish is a must-try for anyone looking to enjoy a healthy, flavorful meal without spending hours in the kitchen. Inspired by the best of Thai cuisine, this curry will have everyone asking for seconds!
4
servings15
minutes20
minutes451
kcal35
minutesKeep the screen of your device on
Ingredients
Vegetable Oil
4 oz Massaman Curry Paste (Maesri brand recommended)
1 can Full-Fat Coconut Milk (13.5 oz)
1 medium Yellow Onion thinly sliced
1 medium Red Potato peeled and cubed (1 to 1.5-inch pieces)
1 medium Sweet Potato peeled and cubed (1 to 1.5-inch pieces)
20 Raw Cashews (optional)
1 tsp Kosher Salt
1 tsp Soy Sauce
1 tsp Brown Sugar (optional)
1/2 cup Small Broccoli Florets
1/2 cup Thinly Sliced Orange Bell Pepper (2-inch pieces)
1/2 cup Snow Peas or Green Beans (cut into 2-inch pieces)
- Garnish
1/4 cup Roasted Cashews or Peanuts (roughly chopped, optional)
1/4 cup Chopped Cilantro or Thai Basil Leaves
- Alternative Ingredients
Coconut Milk Almond milk or cashew milk (for a lighter version)
Soy Sauce Tamari or coconut aminos (for gluten-free)
Brown Sugar Maple syrup or agave nectar
Cashews Almonds or sunflower seeds
- Alternative Ingredients:
Coconut Milk: Almond milk or cashew milk for a lighter version
Soy Sauce: Tamari or coconut aminos for gluten-free
Brown Sugar: Maple syrup or agave nectar
Cashews: Almonds or sunflower seeds
Directions
- Set the Instant Pot to sauté mode and heat the vegetable oil. Add the Massaman curry paste and sauté for about 30 seconds until fragrant.
- Stir in the coconut milk and mix well until combined. Press Cancel to stop the sauté mode.
- Add the sliced onion, cubed potatoes (both red and sweet), raw cashews (if using), and kosher salt. Give everything a quick stir.
- Close the Instant Pot lid and set the pressure valve to sealing. Pressure cook on high for 4 minutes followed by a quick release.
- Open the Instant Pot and stir in the soy sauce, brown sugar (if using), broccoli florets, orange bell pepper slices, and snow peas. Cook on sauté mode for another 2 minutes until the curry comes to a gentle boil.
- Garnish with chopped cilantro or Thai basil leaves and additional roasted nuts if desired.
- Serve hot with steamed Jasmine rice.
Equipment
- instant pot
- chef’s knife
- cutting board
- measuring cups and spoons
Nutrition Facts
- Calories: 451kcal
- Fat: 33g
- Saturated Fat: 23g
- Cholesterol: 0mg
- Sodium: 729mg
- Potassium: 885mg
- Carbohydrates: 37g
- Fiber: 8g
- Sugar: 12g
- Protein: 7g
- Vitamin A: 13268IU
- Vitamin C: 54mg
- Calcium: 98mg
- Iron: 4mg
FAQs- Vegan Thai Massaman Curry
Can I make this curry without an Instant Pot?
Yes! You can make it on the stovetop by following the same steps, but you’ll need to simmer the curry covered on low heat for 15-20 minutes until the potatoes are tender.
Is Massaman curry paste vegan?
Most store-bought Massaman curry pastes are vegan, but it’s always a good idea to check the label for ingredients like fish sauce or shrimp paste.
Can I use light coconut milk instead of full-fat?
You can, but the curry will be less rich and creamy. Full-fat coconut milk is recommended for the best flavor and texture.
How can I add more protein to this dish?
You can add tofu, chickpeas, or tempeh for extra protein. Simply add them during the pressure cooking step or sauté them separately and stir them in at the end.
What can I substitute for Massaman curry paste if I can’t find it?
If you can’t find Massaman curry paste, you can use red or yellow curry paste as a substitute, though the flavor profile will differ slightly.
