4.8 from 66 votes
Vegan Thai Massaman Curry
This Vegan Thai Massaman Curry combines coconut milk, massaman curry paste, potatoes, sweet potatoes, and a mix of fresh vegetables like broccoli, bell pepper, and snow peas. The curry cooks under pressure to tender perfection, with a balance of savory, sweet, and mildly spicy flavors enhanced by cashews and soy sauce. It's a hearty plant-based curry with a creamy texture and a hint of warmth from the curry paste, ideal for serving alongside jasmine rice for a filling meal.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Calories:
451 kcal
Course:
Main Course, Dinner
Cuisine:
Thai
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 1 Serving
Amount Per Serving
Calories 451
% 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.