Vegan Thai Massaman Curry
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
20 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
Description
The Vegan Thai Massaman Curry recipe features a rich blend of massaman curry paste and coconut milk cooked together with potatoes, sweet potatoes, onions, and optional cashews. The pressure cooking method tenderizes the root vegetables quickly while infusing the curry with deep flavors. After pressure cooking, fresh vegetables like broccoli, bell pepper, and snow peas are added and briefly simmered to retain their crispness and natural color. Garnished with cilantro, Thai basil, and toasted nuts, the curry delivers a creamy and subtly sweet taste with varied textures from soft potatoes and crunchy nuts. It pairs well with steamed jasmine rice, rounding out a balanced and satisfying vegan meal.
The stovetop variation involves simmering the curry in a wok with a bit of water added, cooking the potatoes until soft before adding the fresh vegetables to finish. This method yields similar flavors with slightly different texture in the curry sauce.
The use of cashews both inside the curry and as garnish adds a mild nuttiness and texture contrast. The soy sauce enhances umami depth while brown sugar balances the spice from the curry paste. This dish can be prepared in an Instant Pot or on the stovetop, making it flexible to kitchen preferences.
Ingredients
- 1 tablespoon neutral cooking oil generic cooking oil
- 4 oz massaman curry paste Maesri brand
- 1 can coconut milk full fat, unsweetened
- 1 medium yellow onion sliced
- 1 medium potato peeled and cut into 1 to 1.5-inch cubes, red or russet variety
- 1 medium sweet potato peeled and cut into 1 to 1.5-inch cubes
- 20 cashews optional, raw, unsalted
- 1 teaspoon kosher salt
- 1 teaspoon soy sauce
- 1 teaspoon brown sugar optional
- ½ cup broccoli small inch florets
- ½ cup orange bell pepper 2-inch pieces, thinly sliced
- ½ cup snow peas or green beans, cut into 2-inch pieces
Garnish
- ¼ cup cashew nut rough chopped, optional, roasted, or peanuts
- ¼ cup cilantro chopped, or Thai basil leaves
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.
Notes
- The stovetop method involves simmering the curry with additional water until potatoes are tender before adding fresh vegetables.
- Fresh herbs like cilantro or Thai basil and nuts make good garnishes to add freshness and crunch.
- Adjust soy sauce and sugar amounts to suit your taste preference for balance between savory and sweet.
- Serve hot with steamed jasmine rice to complete the meal.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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