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Close-up of massaman vegetable curry with brown rice and basil

Massaman Vegetable Curry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 6 reviews
  • Author:
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 4-6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Vegan


This rich and fragrant massaman vegetable curry features a creamy coconut-peanut broth, crunchy vegetables, and tender potatoes.


  • 1 tablespoon coconut oil, or any other oil
  • 1 medium red onion, cut into 3/4-inch chunks
  • 1 bell pepper, cut into 3/4-inch chunks
  • 3 tablespoons red curry paste
  • 2 tablespoons natural unsweetened peanut butter
  • One 13-ounce can full-fat unsweetened coconut milk
  • 1 tablespoon raw or light brown sugar (in a pinch, you can use maple syrup or white sugar)
  • 1 tablespoon soy sauce
  • 1/4 teaspoon ground cinnamon
  • 1 large Yukon gold potato, cut into 3/4-inch chunks
  • 3 cups bite-size broccoli florets
  • 1 to 2 tablespoons lime juice, to taste
  • Cooked brown rice, for serving
  • Cilantro or basil, for serving


  1. Heat 1 tablespoon coconut oil in a large high-sided pan over medium-high heat and add the onions and peppers. Cook until they’re browned in places, stirring once or twice, about 5 minutes.
  2. Stir in 3 tablespoons curry paste and cook for 1 minute. Then add 2 tablespoons peanut butter and stir to incorporate. Add 1 can coconut milk, 1 tablespoon sugar, 1 tablespoon soy sauce, 1/4 teaspoon cinnamon, and the chopped potato. Cover tightly with a lid and bring to a boil. Simmer gently until the potatoes are cooked through, stirring occasionally, about 15 minutes.
  3. Add the broccoli and cook for another 3 minutes or so, just until it’s bright green.
  4. Turn the heat off and season with 1 to 2 tablespoons lime juice.


  • Serving Size: 1/6 of the recipe
  • Calories: 250
  • Fat: 19.8 g
  • Carbohydrates: 15.6 g
  • Fiber: 4.5 g
  • Protein: 5.3 g