Vegan Thai Recipes: Vegan Massaman Curry

October 21, 2015
I remember my first massaman curry. It was my first experience in a Thai restaurant. I must have just liked the way it sounded- or perhaps it was something I knew I could pronounce. Either way, it was love at first bite. For the next year or so, it was my go-to Thai dish until I discovered that handsome devil, Pad Thai. Pad Thai was my dish for another year or so, but then I became curious. I experimented with hot basil, green curry, and then that sweet crunchy number, "cashew nut" with pineapple. More recently, I've been experimenting with the noodle dishes. For periods of time, I have engaged in loyal food love affairs with various generic Thai dishes, always looking forward to my next Thai meal. As of late, I have come full circle. My first love, massaman, may be my true love. The savory and sweet spices, the warming broth, and the crunch of the peanuts; what more could a girl want? It must be true love, because I cannot wait for my next meal out. I am now making massaman at home, in a large pot to last me through left-overs the next day. Massaman, you are the real thing.
Vegan Thai Recipes: Vegan Massaman Curry

Vegan Thai Recipes: Vegan Massaman Curry

Recipe Type: Hearty Entrees
utensils YIELDS 4 Servings
herb graphic for recipe card
  • 1 Tablespoon Safflower OIl
  • 1 Onion, chopped
  • 3 cloves Garlic, minced
  • 1 Teaspoon Ginger, off microplane, or chopped
  • 1 Teaspoon Chinese 5-Spice Powder
  • 1 Teaspoon Cumin
  • 1/2 Teaspoon Turmeric
  • 1 Teaspoon Salt
  • 1.5 Cups Broth
  • 1 Can Coconut Milk
  • 1 1/2 to 2 Cups Fingerling potatoes (or any type), chopped to bite size
  • 1/2 Cup Peanuts
  • 1 Can Stewed Tomatoes, drained
  • Handful Cilantro, chopped
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1. In a large pan, heat the oil over medium heat. Add the onion, cooking until it begins to soften. 2. Add garlic, ginger, spices, and salt. Stir constantly for one minute. 3. Add the can of coconut milk, and then the potatoes. Lower the heat, and let the potatoes sit for a few moments. 4. Next, add the broth, tomatoes, and the peanuts. Finally, stir in the cilantro. Cook for another 40 minutes or until potatoes are cooked through. 5. Serve over a grain of your choice, or even cauliflower rice. I like mine with tofu!
More vegan Thai recipes: Peanut Satay over Cauli Rice
Thai Stuffed Red Bell Peppers
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___ Photo: Jessica Riley-Norton

Jessica is a runner, snowboarder, amateur gardener, yoga teacher, mala maker, cook, excellent eater, and is always listening to music. She lives on Cape Cod with her two children and husband.


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