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Landscape image showing vegetable Massaman curry in a blue speckled bowl

Vegetable Massaman Curry

  • Author: Jess Saunders
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Diet: Vegan


Vegetable Massaman curry is a Thai-Malay curry, that not as well known as other Thai curries. It has a flavour like no other curry that really makes its mark. We hope you love it as much as we do!



For the paste:

  • 3 Shallots
  • 3 Garlic cloves (large)
  • 1/4 tsp Black Peppercorns
  • 1/2 tsp Cumin Seeds (or powdered version)
  • 1/2 tsp Coriander Seeds (or powdered version)
  • 1/2 tsp Cinnamon Powder
  • 1/2 tsp Cardamom Pods (just the insides)
  • 10 Dried chillies – soaked (or fresh red chillies)
  • 1/2 tsp Galangal
  • 1 tsp Lemongrass
  • 1/2 tsp Cloves
  • 1 tbsp Coriander stalks
  • 1 tbsp Yellow bean paste / white  miso paste
  • 2 tbsp water

For the curry:

  • 1 onion - chopped into chunks
  • 1 potato (~ 300g)
  • 1 block tofu (~ 400g before pressing)
  • 1 Red Pepper - chopped into chunks
  • 1 Green Pepper - chopped into chunks
  • 4 tbsp Peanuts
  • 160ml Coconut cream
  • 400ml Coconut milk
  • 1 tbsp Tamarind (use lime juice as a substitute)
  • 2 tbsp Vegan Fish Sauce (use soy sauce as a substitute)
  • 1 tbsp Sugar


  1. Put all the paste ingredients in a cup blender (or whatever blender you have) and blitz until smooth. You could alternatively use a pestle and mortar, but it's requires more effort!
  2. Optional: if frying the tofu for a golden crispy style tofu, do this in a frying pan first. It should take around 10 minutes and you'll need a splash of oil. If using an air fryer, we recommend setting it to 170°C for 7-8 minutes. Then set aside.
  3. In a wok, fry off the full lot of Massaman paste until fragrant.
  4. Add in the potatoes and onion, and mix well with the paste. If you haven't fried off the tofu, add it in now too.
  5. Pour in the coconut cream and stir well.
  6. Then add the coconut milk and continue to stir.
  7. Add in the peanuts, sugar and vegan fish sauce.
  8. Simmer for 10-15 minutes (until potatoes are just about soft) and then add in the tamarind.
  9. Put the peppers (and the fried off tofu – if using) in and stir well. Simmer for a further two minutes. Serve and enjoy.
  • Category: Dinner
  • Method: Wok
  • Cuisine: Thai

Keywords: Vegetable Massaman Curry, Vegan Massaman Curry, Vegan Massaman Curry Paste

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