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This vegan Massaman curry recipe is packed the the friggin' brim with juicy seitan, tender potatoes, and a rich peaunutty curry sauce. It's absurdly-flavorful, stupidly-easy to make, AND you're gonna nail it on your first try. One pan, prett-dang-minimal effort, and flavor for miles.
Recipe tips tailored to what matters most to you:
Seitan and canned vegan duck are both wheat gluten, so swap in crispy tofu or tempeh instead. Check your vegan fish sauce label too, if you use it.
Grab canned vegan duck instead of making seitan, just drain it and brown it. Get the potatoes steaming while you prep everything else.
No tamarind? A splash of lime juice or apple cider vinegar cuts the sweetness instead. Skip the optional vegan fish sauce too, it's not a dealbreaker.
Tempeh works in place of the seitan and brings extra fiber. Coat it in a little oil and air fry it instead of sautéeing it in 2 tablespoons.
Can't find vegan massaman paste? The card lets you use red curry paste, like my vegan red curry paste. Most store pastes hide shrimp paste.
Make sure your potatoes are fork-tender before adding the rest of the ingredients. This way, they soak up all the flavors but don't fall apart like a bad breakup.
That last quick simmer keeps the seitan tender, but overdo it and you'll end up with sucky, mushy veggies.
Coat seitan in a little oil, air-fry at 400°F for 8-10 minutes, and enjoy crispy perfection, no deep-fry explosions required.
Oodles more tips, step-by-step recipe photos, info on weird ingredients, and FAQs are all still here. I just tucked 'em out of the way so you can start cooking sooner.
Because Massaman curry is the lovechild born from Muslim traders who traveled to Thailand, it's a rare curry that has warming Middle Eastern spices like cumin, cinnamon, and cloves. Actually, the very name Massaman is supposedly etymologically connected to the word Muslim itself.
It's got that heavenly sweetness from the creamy coconut milk and brown sugar, with a flavorful one-two-punch from the chilies. This vegan version is just as hearty, satisfying, and full of flavor, using seitan or mock duck for that perfect meaty (without harming any animals) texture. Serve it over coconut jasmine rice, Thai green curry fried rice, tom yum fried rice, or khao pad to soak up every. last. drop.
If you're ready to whip up something that tastes like it's been simmering for hours but actually takes under 30 minutes, let's get to it. This recipe's got your back!
Made this last night after finally finding some massaman curry paste. It was amazing. I used a serrano and added some fresh pineapple near the end which added some sweetness to balance the heat. Fantastic recipe. Thank you!
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🥰Why you'll adore this vegan Massaman curry recipe
🌱 Vegan AF: Like all my vegan Thai recipes, this Massaman curry skips the fish sauce, shrimp paste, and chicken stock- animal products, and cholesterol are for buttheads.
⭐️ Super Versatile: Swap out the seitan for mock duck or crispy fried tofu to keep it gluten-free. Same rich, hearty texture, no gluten in sight.
Tested and Approved Worldwide: Like all of the vegan recipes I share, after tweaking and perfecting it, I shared it with a massive team of hundreds of recipe testers who loved it so much!
I'm on my knees staring weirdly into your eyes, asking you in a soothing voice to be my taste-testing partner in crime. Sign up for the recipe testing crew and get early access to new recipes before they're published.
🥘Vegan Massaman curry ingredients
Seitan
Seitan's become my favorite protein for curries like this one-especially when you make it using my vegan chicken recipe. It's got that meaty, strandy, chewy texture without actually being meat, and it soaks up all the juicy, spicy curry. Drained canned vegan duck is fine to use in this recipe too.
Want to make it gluten-free? You can 100% use fried tofu, tempeh, or rehydrated soy curls as a substitute.
The Spices
The spices in this curry are straight-up flavor powerhouses. Burlap & Barrel's wild mountain cumin seeds? An absolute banger-toast 'em in hot oil, and boom, your kitchen smells like a dream. Cinnamon brings that low-key sweetness to balance the heat, and cloves round it all out with a spicy depth.
No cinnamon? Nutmeg, baharat, or allspice can pinch-hit. Outta cloves? Allspice or mace are not unheard of in massaman curry recipes, so go with one of those in place of the cloves.
Get my fave cumin seeds for free!
Using this link, add the wild mountain cumin to your cart, spend at least $15 on some of the other absurdly good spices from Burlap & Barrel (they all seriously slap) and the bottle of this bangin' wild mountain cumin becomes FREE, and you will love it so much.
Massaman Curry Paste
Massaman curry paste is the heart and soul of this dish. In addition to chilies and galangal, it's made with a special mix of spices like cinnamon, cardamom, and cloves, giving the curry that complex, slightly sweet flavor that's so comforting. While you can always buy from your local grocery store, homemade Massaman curry paste will take this to the next level.
Can't find it? You can swap in Thai vegan red curry paste, tom yum paste, vegan green curry paste, or bumbu bali for deep Indonesian flavors. Different? Sure. But still ridiculously good.
Tamarind Concentrate
Tamarind is what gives Massaman curry its signature harness that balances the sweetness of the curry. If you don't have tamarind concentrate, tamarind paste or pulp is a great substitute. As addicted to the sweet-sour punch of tamarind as me? You'll find it in rujak serut, Lao papaya salad, and Vietnamese rice paper salad too.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯Variations
Spicy Vegan Massaman Curry with Tempeh
Make it extra fiery by mixing in some nam jim jaew, nam prik pao, sambal oelek, or chili garlic sauce. Want a protein swap? Use pan-fried tempeh like I do for sambal goreng tempeh instead of seitan for a different (but still darn good) kind of hearty and spicy mix.
Massaman Curry with Pineappple
Throw 1 ½ cups of chopped fresh pineapple into the pot during the last 10 minutes. That juicy, tangy hit cuts through the richness like a dream, just like how some of my recipe testers tweaked my vegan green curry recipe.
Grab my easy-yo-use app that builds your whole week with real, chef-tested vegan dinners in 30 seconds, customized to your budget, time, and taste, with a shopping list sorted by aisle.
📖How to make vegan Massaman curry
Master this curry with these foolproof step-by-step guide and tips. Or just scroll down for the easy-to-print recipe card.
Step One
Mr. Potato Hits the Steam Room:
Place the white sweet potatoes and red potatoes in a steamer or pot, covering them with water. Bring to a boil over high heat, then reduce the heat to medium and cook until fork-tender. If you boiled them, drain and set aside.
Step Two
Pleased to Wheat You:
Heat a large pan or wok over medium-high heat and add the olive oil. Once hot, add the seitan (or vegan duck if you're using it) and sauté until browned and slightly crispy on the edges. Transfer to a plate and set aside.
Step Three
Aromatics Cumin at Ya:
Lower the heat to medium and add the coconut oil. After about 90 seconds, add the cumin seeds, cinnamon, and cloves. Stir for about a minute until the spices are fragrant.
Step Four
Paste And Furious:
Add the curry paste and cook for 30-60 seconds until it darkens slightly and breaks down in the oil.
Step Five
Shallot We Dance:
Stir in the shallots (or red onion), garlic, ginger, and bird's eye chilies. Cook for 2-3 minutes, stirring frequently, until the shallots become fragrant and soft.
Step Six
I'm in Love with the Coco:
Pour in the coconut milk and water, stirring to combine. Add the cooked potatoes, brown sugar, vegan fish sauce (if using), tamarind concentrate, and salt. Bring to a simmer over medium-low heat and cook for 10 minutes, stirring occasionally.
Step Seven
That Peen Tho:
Add the seitan back to the pan and stir to coat 'em in the curry. Let it simmer for another 5 minutes so the flavors penetrate the protein. Stir in the roasted peanuts and remove from heat.
Step Eight
Finish It with Garnish:
Serve hot with jasmine rice and garnish with cilantro, additional peanuts, and bird's eye chilies.
💡Serving Ideas
Kick off a full-on vegan feast with tom kha soup and vegan Thai spring rolls or goi cuon summer rolls. Want to load up on veggies? Thai basil eggplant or pak boong will do the trick verrrrry nicely.
And if you're craving spicy noodles, vegan pad kee mao or pad woon sen are where it's at, but if you want those super-thicc noodles, bami goreng's your move.
👉Top tips
- Simmer to Tenderness: Make sure your potatoes are fork-tender before adding the rest of the ingredients. This way, they soak up all the flavors but don't fall apart into the curry.
- Let It Simmer: Those final minutes of simmering are kinda important to tenderize the seitan, but don't go crazy because you don't want limp, lifeless veggies.
- Air-Fry for Crispiness: Coat the seitan in a little oil and air-fry at 400°F for 8-10 minutes, shaking halfway. Less oil, but the same crispy, chewy goodness.
- Fry Without the Mess: Use a Dutch oven or a pot with high sides instead of a shallow pan to keep the seitan crispy while avoiding splatters all over your kitchen.
🤷♀️ Recipe FAQs
Yes, if you don't have tamarind, you can use a splash of lime juice or a bit of apple cider vinegar to help cut the sweetness of the curry. Just adjust to taste. Personally, I like curries on the brighter side, but you do you, as they say.
For an authentic flavor, look for a vegan-friendly Massaman curry paste. Most store-bought curry pastes contain shrimp paste, so check the label or opt to make your own homemade curry paste.
If you don't have seitan, you can use crispy tofu, tempeh, or even a plant-based protein like vegan chicken or duck for a similar texture and protein content. You can also rock this out using canned soya chaap, available in most Indian grocery stores.
Look, I'm not here to tell you how to live your life, but freezing this curry? Hellsss to the no. The coconut milk will separate, the potatoes will turn to weird, grainy mush, and the whole thing will just turn into something sad. If you've got leftovers, store 'em in the fridge and eat 'em within a few days for a happier life, where your community respects you instead of laughs at you.
❄️ Storing Vegan Massaman Curry
To store, let your vegan Massaman curry cool to room temperature before placing it in an airtight container. Refrigerate for up to 4 days.
🔥 Stovetop Reheating
To reheat, place your curry in a pan over medium-low heat. Stir occasionally, adding a splash of water or coconut milk to reach your desired consistency. Heat for 5-7 minutes until warmed through.
⚡️ Microwave Reheating
Transfer your curry to a microwave-safe bowl and cover loosely. Heat on high for 2-3 minutes, stirring halfway through until hot. If needed, add a little water to keep the curry from drying out.
✌️You'll love these vegan Thai recipes too:
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Vegan Massaman Curry
Equipment
- wok optional
Ingredients
For the Veggies and Mock Meat:
For the Curry:
- 2 teaspoons coconut oil
- 1 teaspoon cumin seeds
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ cup massaman curry paste or red curry paste
- ½ cup shallots or red onions, 1 cm. diced
- 2 teaspoons garlic minced
- 1 teaspoon ginger grated
- 2 sliced bird's eye chilies or to taste
- 400 ml. coconut milk full-fat
- ½ cup water
- 3 tablespoons brown sugar coconut sugar, or palm sugar
- 2 tablespoons vegan fish sauce
optional
- 2 tablespoons tamarind concentrate
- ¾ teaspoons salt or to taste
- ¼ cup dry roasted peanuts
Optional To Serve and Garnish:
- Cooked Jasmine Rice
- Cilantro leaves
- Dry roasted peanuts
- Bird's eye chilies sliced
Instructions
- Place the white sweet potatoes and red potatoes in a steamer, or a pot with water to cover. Bring to a boil over high heat, then reduce to medium heat and cook until fork-tender. Drain and set aside.
- Heat a large pan or wok over medium-high heat and add the olive oil. Once hot, add the seitan (or drained canned vegan duck pieces) and sauté until browned and slightly crisp on the edges. Transfer to a plate and set aside.
- Reduce the heat to medium and add the coconut oil to the pan. After 90 seconds, once the oil is melted and hot, add the cumin seeds, cinnamon, and cloves, stirring for about a minute until fragrant.
- Stir in the curry paste and cook for 30-60 seconds until the curry paste darkens slightly and breaks down in the oil.
- Add the shallots, garlic, ginger, and bird's eye chilies. Stir frequently for 2-3 minutes.
- Pour in the coconut milk and water, stirring to combine. Add the cooked potatoes, brown sugar, vegan fish sauce if using, tamarind concentrate, and salt. Stir well and bring to a simmer over medium-low heat. Let cook for 10 minutes, stirring occasionally.
- Return the seitan to the pan and stir to coat in the curry. Simmer for 5 more minutes, allowing the curry to penetrate into the protein. Stir in the roasted peanuts and remove from heat.
- Serve hot with jasmine rice, garnished with cilantro, additional peanuts, and bird's eye chilies if desired.
Notes
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Paul says
Made this last night after finally finding some massaman curry paste. It was amazing. I used a serrano and added some fresh pineapple near the end which added some sweetness to balance the heat. Fantastic recipe. Thank you!
Meg says
Oh this is sooooo good. So so good. The flavours are amazing. Thank you Chef Adam
Sharon says
Great taste! Good curry,peanut flavor. Easy to follow directions. Just enough spice!
Dosa Princess says
This is a great recipe and thank you Adam for the recommendation on white sweet potatoes definitely worth searching for them to make this recipe. Super easy and tasted great. Definitely will make this again.