Excuse us while we dive head-first into this creamy, luxurious, 1-pot Massaman-inspired curry.
What makes this recipe easy, you ask?
- It’s made without store-bought Massaman curry paste, which can be difficult to find, utilizing red curry paste instead!
- It uses ingredients you likely have on hand right now.
- We include protein options for vegans, pescatarians, and meat-eaters so you can customize and simplify as needed!
Let’s do this!
What is Massaman Curry?
Massaman curry is a fusion of Thai- and Indian-style curries, utilizing both a red-style curry paste (Thai influence) and dry whole spices like cumin, coriander, cinnamon, and nutmeg (Indian influence). Another essential ingredient is roasted peanuts, which add an extra layer of richness and texture to the curry. Check out an authentic preparation of Massaman curry here from Hot Thai Kitchen!
What Makes Our Recipe Easier?
Initially, we were planning to make this curry using homemade Massaman curry paste, as it can be difficult to find in stores and some brands just flat out don’t taste good.
While we were able to get close to what we were looking for, we realized it’d be way easier to rely on traditional Thai red curry paste and customize the flavor with spices you likely have on hand right now. This helps avoid having to make curry paste from scratch or buy special curry paste from the store. It’s a win-win if you ask us! While not a traditional approach, it does get this flavorful, robust curry on the table fast!
This recipe is also easy to prepare as it’s made entirely in 1 pot depending on the protein you choose to serve it with.
How to Make Vegan Massaman Curry
Massaman curry is typically made with meat, but it’s incredibly easy to keep it vegan-friendly by substituting the meat with tofu or tempeh. We include options in the recipe below for vegans, vegetarians, pescetarians, and meat eaters!
Thankfully, this is a recipe that’s easy to modify for different dietary restrictions without too much fuss (simply prepare your protein of choice — such as our Crispy Baked Peanut Tofu — on the side and add when serving).
How to Make your Curry Lighter
As with most Thai curries, coconut milk is the main component of the sauce, which helps create a rich, creamy, and naturally sweet base.
However, to lighten this curry up, you could always sub up to half of the coconut milk with vegetable broth or water. Just be sure to adjust the flavor as needed as vegetable broth will add more saltiness and water will likely require more salt to taste.
What to Pair with Massaman Curry
Massaman curry is delicious on its own, but would also pair well with:
- Thai-Inspired Spring Rolls with Cashew Dipping Sauce
- Blissed Out Thai Salad with Peanut Tempeh
- Vegan Papaya Salad
- 30-Minute Noodle-Free Pad Thai (a fan favorite!)
- Thai-Inspired Carrot Salad with Curried Cashews
We hope you LOVE this curry! It’s:
Creamy
Rich
Flavorful
Customizable
Quick & easy to make
& Incredibly delicious
This would make the perfect dish to make for hosting, or when you’re craving some weeknight comfort. It’s delicious on its own, but pairs especially well with white rice, brown rice, or quinoa. To keep this recipe grain-free, simply serve with cauliflower rice or steamed or roasted vegetables of choice (our favorite being steamed or roasted broccoli).
Into curries? Be sure to check out our
- 1-Pot Pumpkin Yellow Curry
- Rich Red Curry with Roasted Vegetables
- Thai-Style Yellow Cauliflower Chickpea Curry
- Kale Sweet Potato Curry
Lastly, if you try this recipe let us know! Leave a comment with a rating, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!
Easy 1-Pot Massaman Curry
Ingredients
PROTEIN OPTIONS optional
- 1 batch Crispy Baked Peanut Tofu (vegan-option)
- 1/2 lb. shrimp (seafood option — wild caught when possible)
- 1 large skinless chicken breast, cubed (meat option — free-range, local, organic when possible)
CURRY
- 2 Tbsp coconut or avocado oil (if avoiding oil, sub water and add more as needed)
- 3 medium shallots, thinly sliced (or sub 1 small onion)
- 1 tsp whole cumin seed (or sub powder)
- 1 tsp whole coriander seed (or sub powder)
- 5 Tbsp red curry paste (we love Thai Kitchen brand)
- 1 ½ cups baby potatoes cut into bite-size pieces
- 2 large carrots, peeled and diced 1/4-inch thick
- 2 14-oz. cans light fat coconut milk (sub up to 1 can with full-fat coconut milk for creamier, richer curry — texture shown in photos above)
- 1-1 ½ cups water
- 1/4 tsp ground cinnamon
- 1 dash each cardamom and nutmeg (if you don’t have, omit)
- 2-3 Tbsp coconut aminos (or sub tamari or soy sauce, but start with less as they’re saltier)
- 1-2 Tbsp maple syrup or coconut sugar (or sub stevia to taste)
- 2 Tbsp peanut butter (in place of traditional roasted peanuts — can sub roasted peanuts)
- 1-2 Tbsp lime juice (or lemon)
FOR SERVING optional
- Cauliflower Rice, Rice, or Quinoa
- Lime wedges
- Fresh cilantro
- Steamed or curried greens
- Roasted salted peanuts, chopped
Instructions
PROTEIN OPTIONS
- You have options for added protein or you can just stick with vegetables. To keep it vegan-friendly, follow the link above to make Crispy Peanut Tofu. Or, to keep this a 1-pot recipe, simply add (pressed) cubed extra-firm tofu to the curry in the last 10 minutes of cooking or sauté pressed tofu in a little oil and season with salt, pepper, and curry powder before cooking the curry. Set aside, then add back in in the last few minutes of cooking for best results. Alternatively, add meat such as shrimp or chicken to the curry once it’s simmering (during step 4) and simmer until cooked completely through.
CURRY
- Heat a large pot or dutch oven (we like this one) over medium heat. Once hot, add oil (or water) and shallot. Sauté 2 minutes, stirring frequently. Turn down heat if browning too quickly.
- Add whole cumin and coriander seeds (or powder) and sauté for another 1-2 minutes, stirring frequently. Then add red curry paste and stir to combine. Cook for 1 minute more.
- Add potatoes and carrots and stir to coat. Cook for 2 minutes. Then add coconut milk, water (starting with the lesser amount), cinnamon, cardamom, nutmeg, coconut aminos, maple syrup, and peanut butter. (Reserve lime juice for later).
- The liquid should cover all of the ingredients — if it does not, add a bit more coconut milk or water to cover. Bring to a simmer over medium-high heat. Once it reaches a low boil, reduce heat to a simmer (add meat at this time if cooking with shrimp or chicken) and cook for 10-15 minutes uncovered. You don’t want it boiling, so ensure it’s cooking over low heat at a simmer.
- Add lime in the last few minutes of cooking and stir. Then taste and adjust flavor as needed, adding more lime for acidity, salt or coconut aminos for saltiness, curry paste for heat / more intense curry taste, maple syrup for sweetness, cinnamon or nutmeg for warmth, or peanut butter for creaminess / more intense peanut flavor. Stir and cook a few minutes more. Then turn off heat and let stand for at least 5 minutes before serving (this allows the flavors to meld).
- To serve, divide between serving bowls and enjoy as is or with a side of rice, cauliflower rice, quinoa, or steamed greens (optional). Fresh lime juice, cilantro, and roasted peanuts (optional) make lovely additions as well.
STORAGE
- Store cooled leftovers in the refrigerator up to 4-5 days or in the freezer up to 1 month. Reheat in the microwave or in a saucepan. Add more water or coconut milk as needed to rehydrate.
Natalie says
I’ve tried several massaman curry recipes & this one is pretty spot on to what I’d order from my favorite spot! Sooo delicious. I made some slight modifications, like using brown sugar and honey in place of maple syrup, and it turned out yummy. I also made the peanut sauce tofu recipe with this and it really complimented the dish. Served over rice. Yummmm! Thank you for sharing this!
Whoop! We’re so glad you enjoy this recipe, Natalie. Thank you for the lovely review and for sharing your modifications! xo
Max says
Delicious and Quick! Everyone went back for seconds.
Some things I modified: I didn’t add any water, just the two cans of coconut water and loved the consistency and flavor. I also added mushrooms and used shredded chicken I had leftover instead of a whole chicken breast. Definitely adding to my recipe book.
Yay! We’re so glad everyone enjoyed it. Thank you for the lovely review and for sharing your modifications, Max!
Brad Grant says
Ever did this in an Instant Pot or any idea how you would?
Hi Brad, we haven’t tested it in an Instant Pot, but think it would be too thick, causing a burn warning.
Beth says
Delicious! I did make some changes so that it would resemble what I get from my favorite restaurant: I used butter instead of avocado oil, brown sugar instead of maple syrup, and heavy cream instead of water. It was delicious, about a 98% match to what I get at the restaurant, and a hit with even my picky kids. Maybe it’s because of the cream, but it wasn’t spicy at all. I think I would use maybe one more TBS of the red curry paste (that would probably account for the 2% difference from the restaurant).
We’re so glad it turned out similar to your favorite restaurant! Thank you for sharing, Beth! xo
Julia Matthews says
If making the curry with the suggested tofu idea would the peanut sauce still be required?
We love the tofu with the peanut sauce, but you could skip it!
R says
So tasty and warm! I made this for my grandparents because they hadn’t had it before, and they loved it. I did have a panic about how spicy it was for them when I tasted it after I left it to simmer, but I added more coconut milk and I think the fat content helped tone it down :). This recipe isn’t crazy complicated, and all the directions made it super easy to cook it up however you like with whatever you have. I didn’t have every spice in my cabinet, and it was still delicious. Definitely a dinner staple.
We’re so glad you and your family enjoyed it! Thanks so much for the lovely review. xo
Melissa says
We love this recipe, it’s one of our regulars. I am wondering if it’s possible to make in a slow cooker?
Yay! We’re so glad you enjoy the recipe, Melissa. We haven’t tested it in a slow cooker, but we think it would work well. Sautéing step 1 on the stovetop (before transferring to the slow cooker) would give it best flavor, but you could skip it if in a hurry. We’d say probably 3-4 hours on high or 6-8 hours on low in the slow cooker. Let us know if you try it!
Jessie says
Absolutely delicious. Just try the recipe! I have made this recipe twice. I had to omit some ingredients because I did not have them but this recipe is too delicious for words. I like a bit of heat (not too much) so I added cayenne each time that I made it. I also like the versatility of the protein choices. I’m vegetarian, my husband is not. I can make this recipe for both of us and we both are satisfied!
Thank you so much!
Amazing! We’re so glad you both enjoy the recipe, Jessie. Thank you for the lovely review! xo
N says
What do we do regarding the roasted peanuts instead of using peanut butter? Do we just blend it up until it’s in fine pieces?
Yes, exactly!
Dish Pig's Mrs says
Bloody oath, now we’re talking. Stoked about this Tucker! Deadset Ripper of a recipe! Its a piece of piss to make, even a dole bludging drongo could make his mum proud with this grub. It’ll put hairs on your chest. I have made this over 20 times and every man and his dog wants some.
Tip: No need to add water or it’ll be piss weak and use Ayam brand paste from Woolies, its a cracker of a paste. Onya mate!
Woohoo!
Ben says
Delicious and incredibly easy!! I usually wind up adding extra peanut butter. This has made a lot of nights warm and tasty!
We’re so glad it’s made your nights warmer and tastier, Ben. Thank you for the lovely review!
Alain says
Fantastic recipe! I just love the way you gave options for substitute ingredients. It came in so handy.
The result is just awesome !!!
Just made it tonight and it’s a success with the whole family.
I will definitely cook it again.
Aw, yay! We’re so glad it was a success with the whole family, Alain. Thank you for the lovely review! xo
Emily Feldkamp says
My partner loves massaman curry and I really wanted to find a good recipe for it so we could make it at home – and this one was a hit! He even requested I make it again for his birthday dinner!
Amazing! We’re so glad to hear it, Emily. Thank you for sharing! xo
Ross Desprez says
The results were much the same as other recipes. The introduction states that the recipe does not need store bought red curry paste, but the fifth ingredient in the list is store bought red curry paste?
Hi Ross, sorry for any confusion! Would you mind sharing where the recipe states that it does not need red curry paste? In the first paragraph it says “It’s made without store-bought Massaman curry paste, which can be difficult to find, utilizing red curry paste instead!”
Alyssa L says
I usually don’t comment on recipes, but wow it was fantastic. I only had full fat coconut milk and definitely will use light fat next time. I also used a yellow onion instead of shallots. My only thing is the curry paste I used was not spicy enough for me, which was disappointing (but not anything to do with the recipe itself). I ended up using the whole jar in the curry. I used the Thai kitchen one, and it’s probably just based on the batch but will definitely try another paste next time. Overall amazing recipe!
Thank you for taking the time to leave a review, Alyssa! We’re so glad you enjoyed it so much. An option for a spicier brand would be Thai True, or you could add some red pepper flakes or cayenne for a bit more spice. Hope that helps!
Pam Kampner says
I substituted sweet potatoes and massaman curry paste because that is what I had on hand. I also used chickpeas for the protein. I used the peanut butter and maple syrup and soy sauce. It was absolutely excellent!! As good as my favorite one from an Indian restaurant that I love.
Whoop! We’re honored you enjoyed it as much as your favorite from the Indian restaurant. Thank you for the lovely review, Pam! xo
Nathalie says
I am a massaman curry snob. I blame that on the first Thai restaurant I went to. Their massaman curry quickly became my favorite, and it’s the standard I hold all others to. This recipe for the bill, and it’s nice to know that I can make it myself.
Whoop! We’re honored you enjoy this recipe. Thank you for the lovely review! xo
Kate says
Made this tonight and it was very flavorful and delicious, but the 5 tbs of red curry paste obliterated my tastebuds :) My boyfriend loved it, but when I make it again, I will definitely cut back on the chili paste. Aside from the heat, I loved it and will definitely make it again!
Thank you for sharing your experience, Kate! We’re glad you enjoyed it overall, but sorry it was too spicy! Brands of curry paste do vary, so we wonder if yours is on the spicier side? Using less should help!
Paulette says
Hi! Should I still use all the spices in the recipe if I have massaman curry paste? Thanks!
Hi Paulette, we’d say check the ingredients in the paste you’re using to see if it tells you the spices. If it has them, omit or reduce!
Katie says
I’ve only had massaman curry once before which I loved and inspired me to make my own. This was delicious, tasted nearly identical to what I had in a Thai restaurant. I opted to do 1 can of light coconut milk and 1 of full fat. I also only had soy sauce on hand so I did 1 Tablespoon of that. I did use roasted peanuts instead of peanut butter. I served it with shredded chicken that I had previously cooked. Will definitely make this again!
Amazing! Thanks so much for the lovely review and for sharing your modifications, Katie!
Sarah says
I’ve been missing this dish for months now since our family moved to a small town that only has diner style restaurant options, and trying recipe after recipe (ultimate disappointment each time).
This recipe nailed it!! Thank you so much. I added a handful of baby corn on the cob, some broccoli & galangal. It tastes exactly like a big city Thai restaurant, using items we already had on hand!
We’re so glad you enjoyed this one, Sarah! Thank you for sharing! xo
Joe says
Great recipe did a. 3:2 ratio of red/yellow curry. Turned out with amazing, added a ton of spice. I would recommend eating this the second day as the concentration is better and more flavorful. I would also skip the cardamom seeds and just add a few extra pods.
Thank you for sharing, Joe!
Jamin W says
I loved this recipe! It really lets you get creative in the making process, as you can really make this dish your own. It also demystified the idea of curry for an American guy like myself. I’ve always loved indian and other asian curries but always thought it’d be impossible to learn. The curry paste or in my case a block of curry paste really filled out the gaps in my culinary knowledge. Also I initially intended to make this with chicken but after I cut and started my veggies I had way too many veggies, as usual, so I just made it vegetarian and it was incredible. My wife and I will be enjoying this in many variations again soon! Thanks!
We’re so glad the recipe was helpful and you enjoyed the result. Thank you for sharing your experience, Jamin!
Allison says
Can I make this in an instant pot?
Hi Allison, we haven’t tested it in an Instant Pot, but think it would be too thick, causing a burn warning.
Annie Pilt says
I made this recipe today. It’s delicious, and it got my husband’s seal of approval also. I substituted cauliflower for the potatoes and added sauteed tofu at the end. It’s a little more watery than I like, so I’d probably add less water next time.
Thanks for the great review and for sharing your modifications, Annie!
Antonio says
I made this as the instructions dictated not substituting anything. I could have used the smaller amounts listed when it says 2-3 tablespoons of peanut butter, but even then I don’t think the outcome of this being overbearingly sweet would have changed. I prefer much more savory than sweet when eating massaman curry.
Hi, we’re so sorry you didn’t enjoy it. Are you using a sweetened peanut butter? We used unsweetened!
Alley Preda says
This was by far the most tastiest Massaman Curry I’ve eaten in my entire life. I couldn’t believe it tasted better than what I order in restaurants! Thank you for such a delicious dish, this will always be my go-to for Massaman Curry for now on!
We’re so glad you enjoyed it, Alley. Thanks so much for the lovely review! xo
Ashley says
This is so delicious and incredibly easy to make! love that it’s one pot too. Will for sure have this one on repeat!
We love to hear this! Thanks for the great review, Ashley!
K says
This was actually really easy, I found all the ingredients at my grocery store or had them I my pantry (the step that often holds me back on recipes), and it looks and tastes just like my favorite take out curries! I made small changes just in the veggies added (onion instead of shallot cause I had one in the fridge, and added sliced red pepper since restaurants I’ve had it at sometimes have pepper). I might have added more tofu than called before because I didn’t measure it, but it was excellent. I made half (2 servings per the recipe) and it still lasted 4 meals for me, it makes a lot and is filling. Will be making this again for sure!
Amazing! Thanks so much for the lovely review and for sharing your modifications!
Tashi says
Made this tonight with my hubby for the family. It is so delicious OMG! I swear every recipe of yours is always a gosh darn banger 🧡 ILYSM 🧡
Yay! We’re so glad you and your family enjoyed it, Tashi. Thanks so much for the lovely review! xo
Catherine Marston says
I’m hoping to make this for a second time tonight! Do you think it will taste weird without the peanut butter? I have someone coming over with a peanut allergy. Thank you!
Hi Catherine, it won’t be weird! It may be a bit less rich and you may want to add more a touch more salt, but it will still be delicious.
Kim Armstead says
What kind of beans do you think would work best with these flavors? Would you recommend chickpeas or lentils for this recipe?
Hi Kim, we’d recommend chickpeas. Hope you love it!
Kaz says
I really like this approach, using whatever curry paste is to hand and tweaking aromatics. I had some yellow curry paste in the fridge which is a little less chili-spicy and easier to make kid-friendly than red. I added fresh garlic, ginger, galangal and lemongrass and cooked the paste until very fragrant and sticking. Then I added my veggies (big petals of red onion, green pepper, mushrooms, potatoes) and one tin of coconut milk. I also pureed an overripe pear and added it to the water, hashtag #wastefree cooking, it gave a nice sweetness and body to the sauce. I steamed a head of broccoli and added the florets right before serving. Thanks for the inspiration!
Thanks so much for the great review and for sharing your modifications, Kaz!
Ashley says
This was my first attempt at making curry and it turned out BOMB. I cut the recipe in half, added cauliflower and mushrooms, and left out any meat (as I am temporarily practicing vegetarianism) and it was truly wonderful!
Amazing! Thanks so much for the lovely review and for sharing your modifications, Ashley!
Tasha says
This curry was FANTASTIC! I made it today using entirely whole fat coconut milk because that’s all I had in the pantry as well as the powder version of cumin and coriander (Same amount) and it turned out amazing! Served it to my partner who is gluten-free with coconut rice and we couldn’t have been more pleased with the results! I cant wait to make this for the rest of my family, although next time I will cut my carrot slices a bit thinner (I made mine far too thick so they were really crunchy LOL) and try your peanut tofu as the reviews look amazing! Thank you for sharing
Amazing! Thanks so much for the lovely review and for sharing your modifications, Tasha!
Doris says
I am planning on adding chicken. I was wondering should the chicken already be cooked before it’s added? In addition, when substituting ground, cumin or coriander for whole, would it be the same amount?
Hi Doris, you can add the chicken to the curry once it’s simmering (during step 4) and simmer until cooked completely through. We haven’t tried this recipe with ground spices but other reader have had success with the same amounts. If you are sensitive to spices though you could always start with a little less than suggested! Hope this helps. xo
Rome says
A perfect fall meal! Served to a group of friends today for lunch & it was a big hit! Doubled the recipe, used 1/2 regular curry paste & 1/2 roasted red chili paste. Served w/ shrimp and swapped the potatoes for kabocha squash. Also served w/ black rice. It was delicious & was beautiful! Thank you MB!
Yum! Thanks for the great review and for sharing your modifications, Rome!
Sarah says
This sounds amazing! I wonder if anyone has tried adding pineapple?
Hania says
Great recipe! I added in red bell pepper and peas. Turned out delicious!
We’re so glad you enjoyed it, Hania! Thank you for sharing! xo
Kristin says
This is amazing! I added both the peanut tofu recommended and a few pieces of shrimp. It’s a bit salty despite not adding salt (flavor is great though), so you might check out the label when buying curry paste.
Thank you for sharing, Kristin! We’re glad you enjoyed it!
Dolly says
This was so good! So good. In place of 2 cans of light coconut milk, I used only 1 full fat, and replaced the water with vegetable broth (your recipe – I just love it), using the greater amount. I also served the crispy peanut tofu (maybe my new favorite tofu method) with it, and served it all over jasmine rice. Again, so good, Compliments from my husband as well – he went on and on about how good the meal was. We’re looking forward to leftovers!
Alicia says
Absolutely delicious!
I used a 4 oz jar of Thai Kitchen curry paste.
Accidentally added a teaspoon of cardamom instead of a dash and it still is delicious. We added broccoli and snap peas along with some peanuts and white short grain rice.
Amazing!
Yum! Thanks for the great review, Alicia!
Matthew says
WOW!
10/10 not disappointed.
I used Tamari instead of coconut aminos
I used only 1/2 cup of water
I doubled the simmer time
I cut the potatoes very small
I used 1 can (4oz) of Maesri Red Curry Paste
I made it with baked Tofu (Lightly coat in Tamari, 400 for 30 min)
Absolutely amazing.
MB says
I’ve been looking for a massaman curry recipe and this is it! I tried your green curry paste and that was outstanding, totally authentic flavor.
Thank you so much, the flavor.s in both are terrific. I’m really thrilled to have these recipes. Will you do panang?
My only adjustment was using a veg bullion cube with the water and only one can of coconut milk.
We’re so glad you enjoyed it. Thanks so much for the lovely review! xo
Susan says
I am going to try this recipe. I have a suggestion, though: to use less coconut milk to cut calories/fat, I love to substitute half of the coconut milk called for in a recipe with some kind of plant milk (almond, oat, or whatnot), plus a teaspoon or so of coconut extract. I think this would make a creamier, better tasting dish than using veggie broth or water instead.
Thanks for sharing, Susan!
Jamie says
Thanks for the easy to follow recipe! I used Mae Ploy Massaman curry paste (love love this brand) and this came out nicely flavored with beef, potatoes, carrots, onion, and bell pepper as my mains. I appreciate all the options you mention for alterations. I did skip on the 1.5 cups of water, as I am always trying to get a thicker more restaurant like curry result. Tasty!
We’re so glad you enjoyed the recipe as a guide, Jamie! Thank you for sharing! xo