Basic Massaman Curry, 1 jar without store-bought Massaman Curry Paste! Just use whatever spices you have on hand and Thai red curry paste to make this rich and flavorful massaman curry! Optional protein suggestions for vegans, pescetarians and meat eaters!



  • 1 Charge Baked Crispy Peanut Tofu (vegan option)
  • 1/2 lb. shrimp < span class= "wprm-recipe-ingredients-notes wprm-recipe-ingredients-notes-faded">(seafood option – wild caught if possible)
  • 1 large < span class="wprm-recipe-ingredients-unit". serving-name">Skinless Chicken Breast, Diced (Meat option – free range, local, organic when possible )


  • 2 soup Coconut or avocado oil (if avoiding oil, submerge and add more as needed)< /li>
  • 3 < span class="wprm-recipe-ingredients -unit">medium Shallots, thinly sliced (or under 1 small onion)
  • 1 TL whole cumin (or powdered)
  • 1 TL < span class="wprm-recipe-ingredient-name"> whole coriander seeds (or powdered sub)
  • 5 < span C lass="wprm-recipe-ingredient-unit">tbsp red curry paste (we love the Thai Kitchen brand)
  • 1 ½ cups Baby potato bites
  • 2 large Carrots, peeled and diced 1/4 inch thick< /span>
  • 2 14 oz. light coconut milk cans (Up to 1 can of whole coconut milk for a creamier, richer curry – see photos above for texture)
  • < li class="wprm-recipe-ingredient" style="list -style-type: disc;">1-1 ½ Cups Water

  • 1/4 TL ground cinnamon
  • 1 Hyphen each Cardamom and Nutmeg (omit if you don’t have it)
  • 2-3 Soup < a href=" https: //" class="wprm-recipe-ingredient-link" target="_blank " rel="nofollow" data- amzn-asin="B00CMYMRL2">Coconut Aminos (or under tamari or soy sauce, but start with less as they are saltier)
  • 1-2 Soup Maple syrup or coconut sugar (or sub stevia to taste)
  • 2 EL peanut butter (instead of conventional roasted peanuts – under-roasted peanuts can)
  • 1-2 Soup Lime Juice (or lemon)
  • < /ul>

FOR SERVING optional

< ul class="wprm-recipe-ingredients">

  • Cauliflower Rice , rice or Quinoa
  • Lime wedges
  • < span class="wprm-recipe-ingredient-name">Fresh coriander< /li>
  • Steamed or curried vegetables< /li>
  • Roasted salted peanuts, chopped
  • Instructions


    • < div class ="wprm-recipe-instruction-text" style="margin-bottom:5px";="">You have the option to add protein or you can just stick with veggies.

      To keep it vegan, follow the link above to Crispy Peanut Tofu

      < /div>Or to limit this recipe to 1 pot en, simply add extra firm tofu cubes (pressed) to the curry in the last 10 minutes of cookingor sauté the pressed tofu in some of the oils and season with salt, pepper and curry powder before the curry cooks will. For best results, set aside and add back in the last few minutes of cooking. 

      < span style = "font-family: inherit;font-weight: inherit">You can also add meats such as shrimp or chicken to the curry once it is simmering (in step 4) and simmer until fully cooked.

    < h4 class="wprm-recipe-group-name wprm-recipe-instruction - Group name wprm-block-text-bold">CURRY
    • Heat a large pot or Dutch oven (we like this one) at medium Heat. Once hot, add the oil (or water) and shallot. Fry for 2 minutes, stirring frequently. Lower the heat if it browns too quickly.
    • Whole Add cumin and coriander seeds (or powder) and sauté for another 1-2 minutes, stirring frequently. Then add the red curry paste and stir. Cook 1 minute longer.
    • Add potatoes and carrots and pan coating. Boil 2 minutes. Then add the coconut milk, water (starting with the smallest amount), cinnamon, cardamom, nutmeg, coconut aminos, maple syrup, and peanut butter. (Save the lime juice for later).
    • The liquid should cover all the ingredients. If not, add a little more coconut milk or water to cover. Bring to a boil over medium-high heat. 

      Once it boils gently, reduce to a simmer (add add the meat at this point if cooking with shrimp or chicken) and cook uncovered for 10-15 minutes. You don’t want it to bubble, so make sure to cook it over low heat.

    • Add lime in the last few minutes of cooking and stir. Then taste and adjust flavor as needed, more lime for acidity, salt or coconut aminos for salty flavor, curry paste for spiciness/more intense curry flavor, maple syrup for sweetness, cinnamon or nutmeg for warmth, or peanut butter for creaminess/more intense. Peanut flavor. 

      Stir and cook for a few more minutes. Then turn off the heat and let sit for at least 5 minutes before serving (this allows the flavors to blend).

    • To serve, divide into serving bowls and enjoy alone or with rice, cauliflower rice, quinoa, or steamed vegetables (optional). Fresh lime juice, cilantro, and roasted peanuts (optional) are also delicious additions.
    < h4 class="wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold">STORAGE
      < li id = "wprm-recipe-45915-step-2-0" class="wprm-recipe-instruction" style="list-style-type: decimal;">

      Keep refrigerated leftovers in the refrigerator for up to 4-5 days or in the freezer for up to 1 month. Reheat in the microwave or in a saucepan. Add more water or coconut milk as needed to rehydrate.
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