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This Massaman Curry is bursting with warm spices, tender veggies, and hearty tofu, all simmered in a velvety coconut milk sauce. Serve over fluffy white rice with crushed peanuts and cilantro for the ultimate cozy dinner.

bowl of massaman curry with tofu topped with cilantro and peanuts

A good bowl of curry is one of our favorite comfort vegan dinners because no matter the origin, many of them are easy to make vegan! Curry is enjoyed in several countries around the world, each with its own unique variations and flavor profiles. 

On the blog, we have Vegan Japanese Curry, Thai Green Curry, Indian-inspired Chickpea and Cauliflower Curry, and fusion variations like this Thai Red Curry Noodle Soup. 

Today we’re introducing another fusion Thai curry –  Massaman Curry! It combines Thai and Indian influences to create a unique curry paste made with warm, aromatic spices like cinnamon, cardamom, cloves, and nutmeg. 

Now, many massaman curry recipes are not vegan. They’re often made with chicken or other non-vegan ingredients like fish sauce and shrimp paste. This recipe swaps the more common chicken with hearty tofu and is made with a completely vegan massaman curry paste. We promise you won’t miss the animal products!

Table of Contents

onions, coconut milk, carrots, peanuts, cilantro, massaman curry paste, tamarind paste, soy sauce, peanut butter, brown sugar, kaffir lime leaves, cinnamon, cumin, coriander, salt, lime, potatoes, tofu

Ingredients You’ll Need 

  • Onion: Sautéed white onion creates an aromatic base to build the curry flavor on. White onion has a milder flavor compared to yellow onions, but feel free to opt for a yellow onion if that’s what you have on hand. 
  • Massaman curry paste: A key ingredient in any massaman curry! It’s more mild in heat compared to more traditional curries like Thai red curry or yellow curry and has a slightly sweet flavor thanks to spices like cinnamon, cardamom, cloves, and nutmeg. Double check that the version you buy is vegan and does not contain shrimp paste.
  • Coconut milk: Adds a rich, creaminess to the base of the curry and balances the subtle heat in the curry paste. 
  • Vegetables: You’ll need Yukon gold potatoes and carrots for a traditional curry. 
  • Tofu: Extra-firm tofu is best because it’s firm enough to hold its shape and texture while simmered in the curry. To help the tofu absorb the flavor in the curry, press it before adding to the curry.
  • Soy sauce: Adds an umami boost and enhances the more savory notes in the curry. 
  • Brown sugar: Balances the savory and spicy flavors with a touch of sweetness. If needed, opt for coconut sugar. 
  • Peanut butter: Adds richness, creaminess, and a subtle nutty flavor. For the best flavor, we recommend using natural peanut butter without added sugars.
  • Spices: In addition to the well-spiced massaman curry paste, you’ll need ground coriander, cumin, and cinnamon to enhance the flavor. 
  • Tamarind Paste: Make sure that you purchase Thai tamarind paste vs. Indian!
  • Kaffir Lime Leaves: Optional but highly recommended!
  • Lime juice: A squeeze of fresh lime juice brightens the curry and lightens up the richness in the coconut milk. Make sure to use fresh lime juice! 

Equipment Needed

Cooking tofu in a large skillet
Fried Tofu in a large skillet
cooking onions in a large skillet
cooking onions and massaman curry paste
adding tamarind paste to onions and curry paste
adding coconut milk to the skillet
adding carrots, brown sugar, potatoes, and peanut butter to the large skillet
adding tofu to the curry
adding the kaffir lime leaves to the curry
adding peanuts to the curry
the finished massaman curry being scooped in a ladle

How to Make Massaman Curry

  1. Fry the tofu. Press the tofu for 30 minutes to 1 hour. Once pressed, cut into 1-inch cubes. In a large skillet, heat 3 tablespoons of high-heat oil and fry the tofu on all sides until golden brown and crispy. You may need to flip the tofu every 3-4 minutes until golden. Set aside.
  2. Sauté the onions. Heat 2 tbsp oil in a Dutch oven over medium heat. Add the onion and salt and sauté for 4-5 minutes, stirring frequently, until the onions begin to soften.
  3. Sauté the curry paste and spices. Add the curry paste and sauté for another 2-3 minutes until very fragrant. Add the spices and cook for 1 minute more.
  4. Add remaining ingredients (except lime juice). Add the coconut milk, water (if using), potatoes, carrots, tamarind paste, brown sugar, soy sauce, peanut butter, kaffir lime leaves, and cooked tofu. Stir until everything is combined. If the potatoes and carrots aren’t completely submerged in liquid, add additional water.
  5. Simmer until potatoes are tender. Bring the curry to a boil, then lower to a simmer. Simmer, stirring occasionally, for about 15 minutes, or until the potatoes are tender.
  6. Add lime juice. Once the potatoes are tender, mix in the lime juice. Taste and add additional soy sauce or sugar to taste. If the curry is too thick for your liking, mix in additional water as needed.
  7. Serve. Serve massaman curry over rice and top with chopped peanuts and cilantro. Enjoy!
bowl of massaman curry with tofu topped with cilantro and peanuts

​Frequently Asked Questions

Is this curry spicy?

This curry is mild in spice. Massaman curry is much more subtle compared to red curry paste, or other common curry pastes. Many consider massaman curry to be mild enough that kids can enjoy, but as always, feel free to adjust the amount of curry paste to your personal heat preference. 

I can’t find Massaman curry paste. Can I use red curry paste?

If you can’t find Massaman curry paste in stores near you, we’d recommend ordering it online. It’s a really unique flavor that makes a big difference in the recipe. However, as a last resort, red curry paste will work (but will be quite a bit spicier!).

Can I prepare this curry for meal prep?

Massaman curry would be fantastic for a weekly meal prep. It’s easy to reheat on the stovetop or in the microwave and will keep for up to 5 days when stored in an airtight container in the fridge.

If you are going to make this recipe for meal prep, we’d recommend storing the rice separately and combining right before eating. This will prevent the rice from absorbing all of the curry.

Can I freeze leftover curry?

Although this curry works well for meal prep, Massaman curry does not do well when frozen. It changes the texture of the tofu and causes the potatoes to be grainy and overly soft.

If you won’t be able to finish the curry within 5 days, we’d recommend halving the recipe and making a smaller serving!

bowl of massaman curry with tofu topped with cilantro and peanuts

More Vegan Thai Recipes YOu May Enjoy:

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!

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bowl of massaman curry with tofu topped with cilantro and peanuts

Massaman Curry Recipe

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  • Author: Sweet Simple Vegan
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Description

This Massaman Curry is bursting with warm spices, tender veggies, and hearty tofu, all simmered in a velvety coconut milk sauce. Serve over fluffy white rice with crushed peanuts and cilantro for the ultimate cozy dinner.

Ingredients

Tofu

  • 1 block (16 oz) extra-firm tofu, pressed
  • 3 tablespoons oil, for frying

Curry

  • 2 tablespoons oil
  • 1 white onion, chopped
  • ½ teaspoon salt
  • 3–4 tablespoons massaman curry paste
  • ½ teaspoon ground coriander
  • ½ teaspoon cumin
  • ¼ teaspoon cinnamon
  • 2 cans full-fat coconut milk
  • Optional: ½ cup water
  • 1 lb yukon gold potatoes, cut into 1” pieces
  • 2 large carrots, sliced
  • 3 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons peanut butter
  • 1 tablespoon Thai tamarind paste
  • Optional; 2 kaffir lime leaves
  • Juice of 1 lime

For serving

  • ¼ cup roasted peanuts, roughly chopped
  • Chopped cilantro
  • White rice

Equipment

Instructions

  1. Fry the tofu. Press the tofu for 30 minutes to 1 hour. Once pressed, cut into 1-inch cubes. In a large skillet, heat 3 tablespoons of a high heat oil and fry the tofu on all sides until golden brown and crispy. You may need to flip the tofu every 3-4 minutes until golden. Set aside.
  2. Sauté the onions. Heat 2 tbsp oil in a Dutch oven over medium heat. Add the onion and salt and sauté for 4-5 minutes, stirring frequently, until the onions begin to soften.
  3. Sauté the curry paste and spices. Add the curry paste and sauté for another 2-3 minutes until very fragrant. Add the spices and cook for 1 minute more.
  4. Add remaining ingredients (except lime juice). Add the coconut milk, water (if using), potatoes, carrots, brown sugar, soy sauce, peanut butter, tamarind paste, optional kaffir lime leaves, and cooked tofu. Stir until everything is combined. If the potatoes and carrots aren’t completely submerged in liquid, add additional water.
  5. Simmer until potatoes are tender. Bring the curry to a boil, then lower to a simmer. Simmer, stirring occasionally, for about 15 minutes, or until the potatoes are tender.
  6. Add lime juice. Once the potatoes are tender, mix in the lime juice. Taste and add additional soy sauce or sugar to taste. If the curry is too thick for your liking, mix in additional water as needed.
  7. Serve. Serve massaman curry over rice and top with chopped peanuts and cilantro. Enjoy!

Notes

  • Tofu: If you prefer soft tofu over fried, you can skip frying of the tofu, and just add in 1-inch cubed pieces of extra-firm tofu in step 4.
  • Water: We prefer to add in ½ cup of water to thin out the curry a bit. If this is your first time preparingthis recipe, we suggest skipping the water and adding it at the end as desired, to be sure that the curry is your desired consistency.
  • Massaman curry paste: Be sure to check the ingredients of the massaman curry paste to be sure that it is vegan. If you cannot find massaman curry paste, red curry paste will work in its place, but keep in mind that it will be quite a bit spicier.
  • Tamarind Paste: Make sure that you purchase Thai tamarind paste vs. Indian!
  • Freezing: We do not recommend freezing the massaman curry as freezing will change the texture of the tofu and cause the potatoes to be grainy and overly soft.
  • Storage: The curry will keep for up to 5 days in an airtight container in the fridge. We recommend storing the rice separately and combining right before eating. 

Meet The Bloggers

hey there! we’re jasmine & chris.

Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie

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