Instant Pot Massaman Curry Vegan Recipe (2024)

FAQs

What is the difference between Massaman curry and Thai curry? ›

Different from the usual style of Thai curry, Massaman curry is thick and mild, with a sweeter flavour. Unlike many Thai dishes, it uses whole spices, such as cinnamon, cloves and star anise, which gives it a distinctive flavour.

Massaman Curry is a mild, slightly sweet, and lightly tangy Thai curry made by simmering meat, potatoes, vegetables, in a mixture of coconut milk and fragrant curry paste. It tastes thick and creamy, richly aromatic, and oh-so-wonderful!

Spices such as: cumin, coriander, cloves, nutmeg, cinnamon and cardamom. Basically, if you take Indian curry spices and do a mash up with aromatics used in Thai curries (garlic, lemongrass, galangal), add coconut and peanuts, you end up with Massaman Curry.

Traditional Massaman curry is a Thai curry that's rich but relatively mild heat-wise. It contains lots of spices -which can vary from curry to curry, plus meat, potatoes and coconut cream or milk.

Worst: Massaman Curry

Like its red and green counterparts, massaman curry gets its creaminess from coconut milk. But this version is made with peanuts and potatoes, so it's often higher in calories. One cup can have more calories than a cheeseburger and fries -- and twice as much fat.

Then it's Thai green curry with a spice rating of 2/5, this is the same rating for Thai Panang curry too! However, Thai green curry is slightly hotter than a panang but milder than a red or yellow. Massaman is our mildest Thai curry with a spice rating of 1/5.

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The substance of the dish is usually based on chicken or other meat, potatoes, onions, and peanuts. The richness comes from the coconut milk and cream used as a base, as for many Thai curries.

What is Massaman Curry? Massaman curry is a fusion of Thai- and Indian-style curries, utilizing both a red-style curry paste (Thai influence) and dry whole spices like cumin, coriander, cinnamon, and nutmeg (Indian influence).

It is already quite a filling curry as a standalone dish, however it is also often served with steamed rice. You can also serve Massaman curry with roti to help soak up all those saucy flavours, or steamed Asian greens if you wanted to get some extra veg in there.

How do you thicken massaman curry? ›

Green curry is a healthier version of Thailand's yellow curry. The green sauce is lower in calories and a great option for those looking to make diet-friendly substitutions to their favorite dishes. For additional benefits, order extra vegetables and a lean protein like chicken to complete the meal.

While both curries can be customized to your taste buds, panang curry is quite a bit spicier, while massaman curry is milder with a gentle warmth from spices like cinnamon, cardamom, and nutmeg.

In the context of Thai cuisine, massaman curry is unique in that it is thicker and richer than others like green curry or red curry. It also uses a lot of warm spices, making its flavour more reminiscent of Indian curries.

Green curry is considered the most popular curry. With coconut milk as one of the main ingredients, there is a hint of sweet flavoring as well. Because the green curry paste is made with green chilis, it is far hotter than other curries.

Massaman and Panang are confused sometimes because both use peanuts, writes Let's Foodie. Peanuts and occasionally coconut milk make Massaman thick and rich, just like Panang, but with the added flavors of the spices, more fragrant and a little tangy, according to Chefd.

Massaman curry is mellow and fragrant and has a creamy texture. It's generally less spicy compared to other Thai curries such as green, panang, or red curry. The taste of Massaman curry is a combination of spicy, salty, sour, and sweet. Shrimp paste and fish sauce in the curry give it saltiness.

Massaman curry paste, or Prik Gaeng Massaman, uses similar ingredients like Yellow curry paste, but has more aromatics, such as, cardamom seeds, cloves, cumin seeds and cinnamon. They are usually roasted before being grounded and mixed with other ingredients which give Massaman an extra fragrance.

Green Curry uses fresh green chilis and is bright and herby from fresh cilantro root and makrut lime leaves. Massaman Curry is mild in heat and loaded with spices found in Indian cuisine like cinnamon and cardamom. Yellow Curry draws on turmeric and dried curry for a rich, savory flavor and yellow color.