I remember sitting at this Thai restaurant in Fort Collins, Colorado a week after I found out I was pregnant. I was at a Craft Brewing Conference with a bunch of brewmasters and I couldn’t drink, and couldn’t share why other than my lame excuse of being on some obscure medication at the time that didn’t mix with alcohol. The first time I had ever tried Masaman Curry, the brewmaster that made Mango Cart from Golden Road Brewing said it was delicious and I followed his lead and gave it a try. It was SO good and it unfortunately wasn’t available at any restaurants in Fargo. Fast forward 2.5 years and I’ve finally figured out how to make this restaurant-style vegan Thai masaman curry at home!
Seriously, the first time I tried this, I can remember vividly. Sitting with this group of craft brewers, one of them slyly asking if I was pregnant, to which I lied and said no. This dish seriously made an imprint. I’d never tried anything like it. It’s like a mix of Indian, Italian, and Chinese? That’s kind of a horrible comparison but the best I can do. Anyway, as we’ve been getting to know San Diego, we found a Thai restaurant down the street from us that we’re obsessed with. As I’ve tried more Thai food, I have started getting the urge to learn more about making Thai at home, which let me here.
What you’ll love about this vegan Thai masaman curry?
- It’s packed with plant-based protein and veggies. Don’t worry about missing your protein, this recipe brings it all! Also enjoy all the delicious vegetables.
- It’s like restaurant style curry at home! Skip the expensive take out and make your own at home. It’s easy to make, and simple ingredients (besides the curry paste, which can be purchased on amazon if you can’t find it locally!).
- Clean eating. This recipe is made with whole foods and served with rice so it’s filling and nourishing.
- Quick to make, this recipe is ready in about 30 minutes so it’s perfect for busy nights or just when you want a good meal without a lot of prep time.
How to make this vegan Thai restaurant style masaman curry?
-
Press tofu to remove water. I usually cover top and bottom with several layers of paper towels and soak up as much juice as possible. Then cut the piece into about 1″ pieces.
-
Heat a small pan over medium heat with ½ tbsp of cooking oil. Add the cubed tofu and cook until it’s slightly browned on several sides. You’ll want to flip the cubes every couple minutes.
-
Slice the vegetables and cut up your mixed vegetables. I like broccoli florets and asparagus, but you can use carrots, potatoes, zucchini, yellow squash, or more bell peppers.
-
Heat a large wok with the remaining 1 tbsp oil. Add the onion, garlic, and bell pepper. Cook until the onion starts to get translucent. Then add the remaining veggies and cover.
-
Once the tofu is cooked (you don’t have to brown all sides, just enough to get some sides firm), remove it from a pan.
-
After the veggies start to cook and soften (I check with fresh broccoli when it turns bright green), add the curry paste and stir fry for a couple minutes taking care to coat all the veggies.
-
Add the coconut milk and mix well. At this point add the salt and tofu.
-
Stir the contents of the pot well to ensure the curry paste is evenly mixed. Cover the pot and cook for about 10 minutes or until the veggies are soft. Potato will take a bit longer than broccoli or asparagus.
-
Serve hot with rice. Leftovers can be stored for 5 days in the fridge when stored in an airtight container.
Related Recipes
Thai Noodle Soup
Vegan Spring Rolls with Spicy Thai Sauce
Vegan Thai Restaurant Style Masaman Curry
Ingredients
- 4 oz masaman curry paste Maersi Curry Paste is perfectly portioned to this and vegan
- 7 oz firm tofu I use half a block
- 2 bell peppers halved and sliced
- 1 onion sliced thinly
- 3 cup mixed vegetables carrots, broccoli, asparagus, etc.
- 1.5 tbsp oil
- 1 can coconut milk 15 oz
- 1 tsp salt
- ¼ cup roasted peanuts or cashews, crushed
- 2 cloves garlic crushed and finely minced
Instructions
- Press tofu to remove water. I usually cover top and bottom with several layers of paper towels and soak up as much juice as possible. Then cut the piece into about 1" pieces.
- Heat a small pan over medium heat with ½ tbsp of cooking oil. Add the cubed tofu and cook until it's slightly browned on several sides. You'll want to flip the cubes every couple minutes.
- Slice the vegetables and cut up your mixed vegetables. I like broccoli florets and asparagus, but you can use carrots, potatoes, zucchini, yellow squash, or more bell peppers.
- Heat a large wok with the remaining 1 tbsp oil. Add the onion, garlic, and bell pepper. Cook until the onion starts to get translucent. Then add the remaining veggies and cover.
- Once the tofu is cooked (you don't have to brown all sides, just enough to get some sides firm), remove it from a pan.
- After the veggies start to cook and soften (I check with fresh broccoli when it turns bright green), add the curry paste and stir fry for a couple minutes taking care to coat all the veggies.
- Add the coconut milk and mix well. At this point add the salt and tofu.
- Stir the contents of the pot well to ensure the curry paste is evenly mixed. Cover the pot and cook for about 10 minutes or until the veggies are soft. Potato will take a bit longer than broccoli or asparagus.
- Serve hot with rice. Leftovers can be stored for 5 days in the fridge when stored in an airtight container.
Notes
Nutrition
Did you try this homemade vegan Thai masaman curry? I’d love to know your thoughts in the comments below. Also please leave a rating! All your feedback helps me improve recipes and make sure they are easy to follow. Thanks for reading and enjoy some Thai at home. 🙂
Cassie
Pingback: Vegan Curries Recipes. 29 easy & delicious curry recipes