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A closeup of vegan Thai massaman curry in a black bowl
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5 from 2 votes

Vegan Massaman Curry with Jackfruit "Chicken"

This one-pot vegan Thai Vegan Massaman Curry has so many vibrant flavors--sweet, tangy, spicy and salty. Thai red curry paste is sauteed with coconut cream for the base, jackfruit chunks add chewy meatiness, and all of it is drowned in a flavorful peanut-coconut sauce. A gluten-free recipe.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course/Curry
Cuisine: Thai
Diet: Vegan, Vegetarian
Keyword: Massaman Curry, Vegan Massaman Curry
Servings: 8
Calories: 331kcal

Ingredients

  • 2 tablespoon coconut cream (alternatively use coconut oil)
  • ¼ cup Thai red curry paste
  • 2-inch stick cinnamon
  • 1 star anise
  • 6 green cardamom pods (crushed)
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon turmeric (optional)
  • 20 oz jackfruit (from a can. Drained and rinsed. Cut into bite-sized pieces)
  • 2 medium potatoes (cut in a chunky dice)
  • 14 oz coconut milk
  • 1 tablespoon peanut butter (or better still, blitz 1 tablespoon peanuts with ¼ cup water)
  • ¼ cup roasted peanuts
  • 2 shallots (sliced thinly. Alternatively use a small red onion)
  • 2 tablespoon dark brown sugar or coconut sugar or coconut syrup
  • 1 teaspoon sriracha sauce (or use cayenne)
  • 1 tablespoon tamari (or soy sauce. Skip if soy-free)
  • 2 tablespoon (level) tamarind paste (add 1 tablespoon and then add more if you want the curry tangier)
  • Salt to taste

For serving and garnish

  • Cilantro or basil, chopped
  • White rice or brown rice, cooked
  • Roasted, chopped peanuts

Instructions

  • In a pot, heat the coconut cream with the red curry paste. Cook, stirring frequently, until the paste darkens and oozes the fat from the coconut milk.
  • Add the spices--cinnamon, star anise, green cardamom pods, cloves, nutmeg and turmeric--to the pot and mix them in. Saute them with the curry paste for a couple of minutes.
  • Add the jackfruit and potatoes to the pot with the peanut butter or peanut paste, half the coconut milk , roasted peanuts, shallots, sugar, sriracha, tamarind paste and 1 cup water. Mix well, cover, and cook until the potatoes and jackfruit are tender, around 20 minutes. The jackfruit will still have a slghtly chewy texture, which you want.
  • Add the remaining coconut milk and thin out with more water, if you want. Mix well and let the curry cook another five to 10 minutes. You should see flecks of red oil dotting the curry, which indicates all the ingredients are cooked exactly. Check salt and add more if needed.
  • Garnish with basil or cilantro.
  • Serve hot with rice. Sprinkle on some roasted peanuts, if you wish.

Nutrition

Calories: 331kcal | Carbohydrates: 39g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Sodium: 182mg | Potassium: 813mg | Fiber: 4g | Sugar: 20g | Vitamin A: 84IU | Vitamin C: 23mg | Calcium: 67mg | Iron: 3mg