Our version of Massaman Curry is just as flavourful and aromatic as the traditional dish, with far fewer calories. Using clever swaps, we’ve made a healthy, mild curry the whole family can enjoy!
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
We love the blend of flavours in a Massaman Curry. From Indian-inspired cumin and cinnamon to Thai-inspired aromatics like lemongrass, it’s a fusion dish for the whole family. The Massaman sauce is packed with mild flavours even fussy eaters will enjoy, so it’s perfect for Fakeaway night.
At only 283 calories per serving, it’ll fit really well into your diet plan or if you’re calorie counting. It’s also suitable for vegetarian and vegan diets too! We’ve used slimming friendly swaps like light coconut milk and peanut butter powder to recreate the traditional creamy coconut and peanut flavours you’d find in this dish.
If you love peanuts, why not sprinkle 15g of crushed peanuts over the finished dish to serve? It’ll add around 25 extra calories per portion, but the added crunch is so worth it!
What diets is this Massaman Curry suitable for?
Massaman Curry can be enjoyed on vegetarian, vegan and dairy-free diets.
If you’re cooking for people with allergies, be extra careful when checking ingredients and preparing food!
Do you need any special ingredients to make Massaman Curry?
We’ve used vegetarian fish sauce and peanut butter powder in this recipe. You should be able to find both at your local supermarket, or you can purchase them from Amazon for a little more expense.
A hand blender with a mini food processor attachment, or a standard blender, would come in really handy for this recipe so you can get the right consistency for your curry paste.
You’ll want to use a large saucepan so that all of your ingredients can mingle together nicely.
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Add all the curry paste ingredients to a blender and pulse until smooth. Don’t worry if it smells a bit odd at this point, it hasn’t been cooked yet!
Spray the saucepan with low calorie cooking spray and place over a medium heat. Add the paste and cook it gently for two minutes.
Add 100ml of water, carrots and sliced pepper to the saucepan and stir well. Cook for 5 minutes.
Add the potatoes and stir well again to coat in the paste. Cook for 3 minutes.
Add the coconut milk, chopped tomatoes and peanut butter powder. Stir well and bring to the boil. Then reduce to a simmer and leave with the lid off for 20 minutes. The potatoes and carrots should be tender, and the sauce will be rich.
Season with salt and pepper to taste and serve with a side of your choice.
What could I serve with this Massaman Curry?
This Massaman Curry recipe would be delicious served with a fluffy portion of basmati rice, or any of the below recipes:
How do you know when Massaman Curry is cooked?
You should cook this Massaman Curry until the potatoes and carrots are tender and the sauce is rich. This will take around 20 minutes.
To keep your family safe, the advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes.
How long can you keep Massaman Curry in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Massaman Curry in the fridge for approximately 3 days or so.
Can I freeze Massaman Curry?
Yes you can! Both the curry paste and the finished curry can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat Massaman Curry?
From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.
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Flavourful and aromatic just like the traditional dish, our version of Massaman Curry has far fewer calories. It's perfect for Fakeaway night!
- KCals 283
- Carbs 40G
- Add all the curry paste ingredients to a blender and pulse until smooth. Don't worry if it smells a bit odd at this point, it hasn't been cooked yet!
- Spray the saucepan with low calorie cooking spray and place over a medium heat. Add the paste and cook it gently for two minutes.
- Add 100ml of water, carrots and sliced pepper to the saucepan and stir well. Cook for 5 minutes.
- Add the potatoes and stir well again to coat in the paste. Cook for 3 minutes.
- Add the coconut milk, chopped tomatoes and peanut butter powder. Stir well and bring to the boil. Then reduce to a simmer and leave with the lid off for 20 minutes. The potatoes and carrots should be tender, and the sauce will be rich.
- Season with salt and pepper to taste and serve with a side of your choice.
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