Vegan Thai Massaman Curry Instant Pot Or Stovetop

Intro

If you are trying to eat more plant-based foods, then this vegan massaman curry recipe is just perfect. All of the vegetables soak up the aromatic flavors from India and Thailand. The creamy coconut broth completely covers the assortment of vegetables. It’s amazing how filling this is, but after a few bowls, you won’t have room for more. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry Serve this warm and colorful curry over a hot bowl of Jasmine rice. If you want to keep it lower in carbs, you can serve it over a bowl of cauliflower rice.

What is Massaman Curry

Massaman Curry is a combination of Thai and Indian curries. It features Thai ginger or Siamese ginger with the Indian spices of cumin, coriander, and cardamom. People normally add either peanuts or cashews to the curry to give it a nutty flavor. Even though Thai Massaman Curry can be prepared with meats such as chicken, beef, or lamb, this recipe is completely plant-based similar to my Thai basil fried rice recipe.

Origins

When you sit down to enjoy this curry, you’ll discover how perfectly the Indian and Thai flavors complement each other. Where is Massaman curry from? If you say “India” or “Thailand” you are right on both counts. This is a perfect blend of both Indian and Thai cuisines. It has red-style curry paste from Thailand and dry spices from India. Food experts and historians say this originated in Thailand at the court of Ayutthaya.

How to Make Thai Massaman Curry

All of the steps and the ingredients as well as stovetop instructions are in the printable recipe card just a little further down in this post.

Set the Instant Pot to saute mode and heat the 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 mins 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 mins or just until the curry comes to a gentle boil. Garnish with cilantro, Thai basil, and additional nuts. Serve hot with steamed Jasmine rice.

Variations

The best thing about this vegan Massaman curry recipe is that you can use your favorite vegetables. If you don’t like potatoes, use turnips instead. The options are endless. If you choose to replace vegetables with others, just make sure you cut them up into thin or small pieces so that they cook well. You can easily make this curry meat-based if you like. I often make Chicken Massaman curry that is light and flavorful. In that recipe, I have also shared the steps for making rice with the pot-in-pot method. To make Keto Massaman curry use a brown sugar substitute like Lankato and serve over cauliflower rice. Instead of potatoes, use a lower-carb vegetable such as turnips.

Tips

My favorite paste is the Maesri brand Massaman curry paste. It adds authentic Asian curry flavors to this dish. Plus, it contains all my favorite Indian spices: coriander, cumin, cinnamon, and cardamom. It also has Thai flavors from lemongrass and galangal. When you use coconut milk, always use a full-fat kind that is high-quality and unsweetened. My favorite coconut milk comes from Trader Joe’s.