I took a risk last time I went out for Thai food and strayed away from my beloved Pad Thai to try some Massaman Curry my friends recommended. It was definitely a good decision, this stuff was gooood. Sadly, my wallet keeps me from indulging in this delicacy as frequently as I’d like, what with it costing $12 for the entree and all, so of course I had to find a way to recreate this at home.

After some Googling, I came upon this recipe from the blog Mac & Cheese. Another non-vegan blog, but luckily the recipe is pretty naturally vegan (at least at the restaurant I go to). Though, if you order it at a restaurant you probably want to make sure there’s no fish or oyster sauce in it. I altered the recipe a bit to make more sauce, as most of mine evaporated.

Thai-licious Massaman Curry

A favorite recipe of mine, a delicious almost naturally vegan Thai curry using coconut milk, thai curry paste, veggies and spices. Super easy to make!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 3 -4 servings


  • 2 tablespoons oil
  • 1 garlic clove finely chopped
  • 1 can 4 ounces Massaman curry paste (available at your local asian food store, make sure it's vegan)
  • 1 can 14 ounces coconut milk
  • ? cup peanuts I used cashew instead as I didn't have peanuts
  • 1-2 potatoes chopped into 1 inch cubes
  • 1 ? cups ready-fried tofu available at your local asian food store or make your own
  • 3 shallots sliced (I used canned minced shallots as that's all I had)
  • 1 tablespoon tamarind juice or lemon juice (I used lemon)
  • 1 teaspoon salt
  • 1 1/2 tablespoons white or brown sugar
  • 1 cup green beans or sugar snap peas


  • If frying your own tofu, heat up some oil and fry a block of tofu chopped into cubes until golden brown.
  • Meanwhile, heat the oil in a pan, add the garlic and fry until golden.
  • Add the curry paste, stir briefly, and then add the coconut milk. Mix well.
  • Add the remaining ingredients and simmer for 15-20 minutes until the potatoes are cooked al dente.

Serve over rice or rice noodles!

You don’t have to buy the ready-fried tofu, but it saves a lot of time and unless you have a deep fryer or want to spare lots of oil, it’ll taste closer to the real thing.

Here’s a picture of the curry paste courtesy of Google so you don’t end up wandering around ther store forever trying to find it:

I found that too much of my sauce had evaporated by the time the potatoes were cooked enough, so next time I will make this in a saucepan instead of a frying pan and make sure to cover it while it’s simmering. I upped the sauce ingredients for this reason as well, and also because I cannot get enough of the sauce. Serve with rice or by itself. Become as obsessed with this as I am. NOM.

The curry before it was cooked:
The final product