Vegan Thai Massaman Curry
User Reviews
4.8
66 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
35 mins
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Calories
451 kcal
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Course
Main Course, Dinner
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Cuisine
Thai
Vegan Thai Massaman Curry
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Make this authentic Massaman curry recipe in the Instant Pot. It's a simple and plant-based, vegan recipe that feeds an entire family.
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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
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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.
Equipments used:
Notes
- Stovetop recipe:
- Heat oil in a medium-sized wok. Add the curry paste and saute for 30 seconds. Stir in the coconut milk and mix well.
- 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.
- 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.
- Garnish with cilantro, Thai basil, and additional nuts. Serve hot with steamed Jasmine rice.
- Heat oil in a medium-sized wok. Add the curry paste and saute for 30 seconds. Stir in the coconut milk and mix well.
- 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.
- 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.
- Garnish with cilantro, Thai basil, and additional nuts. Serve hot with steamed Jasmine rice.
Nutrition Information
Show Details
Calories
451kcal
(23%)
Carbohydrates
37g
(12%)
Protein
7g
(14%)
Fat
33g
(51%)
Saturated Fat
23g
(115%)
Sodium
729mg
(30%)
Potassium
885mg
(25%)
Fiber
8g
(32%)
Sugar
12g
(24%)
Vitamin A
13268IU
(265%)
Vitamin C
54mg
(60%)
Calcium
98mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 451 kcal
% Daily Value*
| Calories | 451kcal | 23% |
| Carbohydrates | 37g | 12% |
| Protein | 7g | 14% |
| Fat | 33g | 51% |
| Saturated Fat | 23g | 115% |
| Sodium | 729mg | 30% |
| Potassium | 885mg | 19% |
| Fiber | 8g | 32% |
| Sugar | 12g | 24% |
| Vitamin A | 13268IU | 265% |
| Vitamin C | 54mg | 60% |
| Calcium | 98mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
66 reviews
Excellent
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