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Spicy Massaman Oil-Free Vegan Thai Curry

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Spicy Massaman Oil-Free Thai Curry - Healthy, Plant-Based, Gluten-Free, Vegan Recipe from Plants-Rule
Spicy Massaman Oil-Free Thai Curry – Healthy, Plant-Based, Gluten-Free, Vegan Recipe from Plants-Rule
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Spicy Massaman Oil-Free 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 Oil-Free Thai Curry Paste - Healthy, Plant-Based, Gluten-Free, Vegan Recipe from Plants-Rule
Cardamom, cinnamon, shallot, and lemongrass are some of the ingredients used for Spicy Massaman Oil-Free Thai Curry Paste – Healthy, Plant-Based, Gluten-Free, Vegan Recipe from Plants-Rule

Why You’ll Love this Curry Recipe!

This is a healthy, oil-free dinner that will transport you to a far-off land.

You’ll love this Massaman Oil-Free Thai Curry recipe! It is:

  • Spicy
  • Full of authentic Thai flavor
  • Hearty and Satisfying
  • Ready in Under 30 Minutes
  • Healthier than take-out
Spicy Massaman Oil-Free Thai Curry - Healthy, Plant-Based, Gluten-Free, Vegan Recipe from Plants-Rule
Spicy Massaman Oil-Free Thai Curry – Healthy, Plant-Based, Gluten-Free, Vegan Recipe from Plants-Rule

Chef Katie’s Plant-Based Cooking Tips for Spicy Oil-Free Massaman Vegan Thai Curry:

Store-Bought Curry Paste:  If you don’t have homemade curry paste on hand, you can use a store-bought version.  Double-check the ingredient list to ensure that it’s vegan.  Many store-bought curry pastes will contain fish sauce or oyster sauce.  Also, try to find something with little or no refined oil and sugar.

Nut-Free:  For a nut-free version, substitute toasted sesame seeds or sunflower seeds for the peanuts.

Lower-Fat:  For a lower-fat version, reduce the coconut milk or eliminate completely.  Coconut milk is authentic to this Thai Curry, but adapt this recipe to fit your dietary needs.

Spicy Massaman Oil-Free Thai Curry - Healthy, Plant-Based, Gluten-Free, Vegan Recipe from Plants-Rule
Spicy Massaman Oil-Free Thai Curry – Healthy, Plant-Based, Gluten-Free, Vegan Recipe from Plants-Rule

Tamarind paste: Fresh tamarind is usually found in the produce section of many grocery stores.  You can also find jars and blocks of tamarind paste in the Indian or Asian aisles of some specialty stores.  If you can’t find fresh tamarind paste, don’t worry.  It adds a tart flavor to the curry paste.  You can omit or add the zest from ½ a lemon.

  • Spicy Massaman Oil-Free Thai Curry - Healthy, Plant-Based, Gluten-Free, Vegan Recipe from Plants-Rule
    Thai curry paste, onions, and carrot create the base for this whole foods, plant-based Massaman Curry recipe
  • Spicy Massaman Oil-Free Thai Curry - Healthy, Plant-Based, Gluten-Free, Vegan Recipe from Plants-Rule
    Toasting the curry paste with the onion and carrot helps develop more flavor for this oil-free Massaman Curry recipe
  • Spicy Massaman Oil-Free Thai Curry - Healthy, Plant-Based, Gluten-Free, Vegan Recipe from Plants-Rule
    Sweet potatoes and yams add hearty texture and sweetness to this spicy oil-free Massaman Thai Curry recipe
  • Spicy Massaman Oil-Free Thai Curry - Healthy, Plant-Based, Gluten-Free, Vegan Recipe from Plants-Rule
    Simmer the curry until the potatoes and yams are knife-glide tender
  • Spicy Massaman Oil-Free Thai Curry - Healthy, Plant-Based, Gluten-Free, Vegan Recipe from Plants-Rule
    Snap peas add bright color and beautiful green color to the finished curry
  • Spicy Massaman Oil-Free Thai Curry - Healthy, Plant-Based, Gluten-Free, Vegan Recipe from Plants-Rule
    Spicy Massaman Oil-Free Thai Curry – Healthy, Plant-Based, Gluten-Free, Vegan Recipe from Plants-Rule

Watch this Video to Learn More:

Spicy Massaman Oil-Free Vegan Thai Curry

Spicy Massaman Oil-Free Thai Curry - Healthy, Plant-Based, Gluten-Free, Vegan Recipe from Plants-Rule
Spicy Massaman Oil-Free Thai Curry – Healthy, Plant-Based, Gluten-Free, Vegan Recipe from Plants-Rule
  • Medium
  • Yield: about 12 cups
  • Servings: 4
  • Ready in: 25 minutes

If you love this, you’ll also love: Oil-Free Almond Butter Green Bean Pad Thai, Oil-Free Vietnamese Orange Ginger Tofu Stir-fry, 5 Minute Asian Soba Noodle Bowl, and Asian Adzuki Bean Salad.

Spicy Massaman Oil-Free Thai Curry - Healthy, Plant-Based, Gluten-Free, Vegan Recipe from Plants-Rule
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5 from 1 vote

Spicy Massaman Oil-Free 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.
Course Entree, Stew
Cuisine Asian, Gluten-Free, Plant-Based, Thai, Vegan, Vegetarian
Keyword asian, authentic, coconut, curry, healthy, oil-free, plant-based, spicy, stir-fry, sweet potato, Thai, veggies, wfpb, yam
Total Time 25 minutes
Servings 4
Calories 226kcal

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.

Nutrition Facts

Nutrition Facts
Servings 4.0
Amount Per Serving
calories 240
% Daily Value *
Total Fat 11 g 17 %
Saturated Fat 7 g 34 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 1245 mg 52 %
Potassium 548 mg 16 %
Total Carbohydrate 30 g 10 %
Dietary Fiber 6 g 23 %
Sugars 8 g  
Protein 7 g 14 %
Vitamin A 287 %
Vitamin C 36 %
Calcium 25 %
Iron 5 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Shopping and Gear List

  • Massaman Curry Paste ORGANIC
  • Pure Organic Tamarind Paste Concentrate 
  • Coriander Seeds Whole by Food to Live (Kosher, Bulk) — 8 Ounces
  • SAN-J -TAMARI-REDUCED SODIUM [Gluten Free] (Organic) 10OZ[1PACK] 
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  • Looks delicious ! But I can’t figure out why the sodium content is so high. You say it is 1245 mg of sodium in one serving, which is a LOT of salt, and normally I’d skip a recipe or dish with this much sodium. But none of the ingredients are salty except for the curry paste and the curry paste recipe lists it as having just 331 mg sodium per serving. So, how did you figure 1245 mg for a serving of the curry??

    Reply

    • Thanks for catching that, Neil! I had entered the wrong quantity of tamari for my nutrition analysis. I fixed it, though, and only about 119g sodium. This is when you make the curry paste from scratch, the recipe on my site. Store-bought pastes will likely be higher in sodium.

      Reply