Back
0 from 66 votes

Vegan Thai Massaman Curry

Make this authentic Massaman curry recipe in the Instant Pot. It's a simple and plant-based, vegan recipe that feeds an entire family.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Calories: 451 kcal
Course: Main Course , Dinner
Cuisine: Thai

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Garnish with cilantro, Thai basil, and additional nuts. Serve hot with steamed Jasmine rice.

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

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

% 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.