Spicy Massaman Vegan Thai Curry

Massaman Thai Curry combines warm, savory flavors with subtle spicy heat. Big chunks of sweet potatoes and yams add hearty, plant-based texture. Green sugar snap peas add bright color. Plus, creamy coconut finishes it with a cooling richness.

History of Massaman Thai Curry

The history of Massaman Thai Curry is unclear. It is thought to have been introduced by Persian merchants as they visited Thailand. However, other theories point to a Muslim influence, which would help explain the name sometimes used: “Mussulman” curry. Still another theory points to strong Indian influence, which would explain the use of spices and coconut milk.

Plant-Based Massaman Thai Curry Paste

The secret to the dish is homemade Massaman Curry paste. This is where the flavor starts. A combination of authentic flavor comes from lemongrass, tamarind, coriander, dried peppers, onion, garlic, and more.

Making this paste takes a little bit of effort. However, it’s worth it! Make a batch on the weekend as part of your weekend meal prep. Then, freeze it for quick-use in weeknight dinners. If you don’t have homemade curry paste on hand, you can use a store-bought version. 

Spicy Massaman Vegan Thai Curry

Massaman Thai Curry combines warm, savory flavors with subtle spicy heat and rich, creamy coconut. Hearty sweet potatoes and yams pair with sugar snap peas for a colorful, comforting plant-based stew. This is a healthy, oil-free weeknight dinner that will transport you to a far-off land.

Total Time: 25 minutes

Servings 4

Ingredients

  • 1 onion cut into halfmoons

  • 1 carrot peeled and cut into halfmoons

  • ½ cup Massaman Thai Curry paste

  • 2 cups water

  • 1 sweet potato cut into ¼-inch-thick halfmoons

  • 1 yam cut into ¼-inch-thick halfmoons

  • 1 (5.5 ounce) can coconut milk

  • 1 cup sugar snap peas

  • ½ cup roasted peanuts roughly chopped

Instructions

  • To make the Spicy Massaman Oil-Free Thai Curry: In a wide pan, saute the onion and carrot over medium heat until starting to brown around the edges, about 7 minutes. Add the Massaman Thai Curry paste. Cook until aromatic, 1 to 2 minutes. Add the water, sweet potato, and yam. Cover, bring to a boil, and reduce to simmer. Cook until the sweet potato and yam are tender, about 5 minutes. Be careful not to overcook, as you don’t want them to get mushy.

  • Remove the lid. Add the coconut milk and sugar snap peas. Simmer until the snap peas are tender, 1-2 minutes. Taste to adjust seasoning.

  • Ladle into serving bowls. Garnish with chopped peanuts. Serve immediately.

Katie Simmons