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    Slow Cooker Vegetable Massaman Curry (Easy Thai Style Curry!) Recipe Index

    Slow Cooker Vegetable Massaman Curry (Easy Thai Style Curry!)

    Published: Oct 16, 2019 · Modified: May 24, 2021 by Nicki Sizemore · This post may contain affiliate links

    Jump to Recipe Print Recipe

    If my husband had to pick a favorite weeknight dinner, this slow cooker vegetable massaman curry make just take first place. Every time we go out for Thai food, and I mean every single time, he orders chicken massaman. If you’ve never had it before, it’s a rich coconut and peanut curry, usually made with potatoes and peanuts. It’s luscious and creamy with a spicy peanut sauce that’s to die for.  I don’t fault him at all for being so predictable, because if he didn’t order it I would. [New Video below!]

    Overhead shot of the massaman curry in a slow cooker.

    Thai vegetable massaman curry

    When I was writing my new book, Fresh Flavors for the Slow Cooker, I set out to recreate the flavors of James’s favorite Thai dish but in a lighter, fresher and easier fashion. I swapped out the chicken for cauliflower and green beans, but kept the potatoes, which soak up the sauce and give the curry substance. I also lightened up the curry base, using store-bought curry paste for ease and cutting back on the coconut milk. I’m happy to report that the recipe made it into the book (page 31: Thai Vegetable and Peanut Curry ?) and is now firmly part of our dinner rotation! The succulent vegetables soak up the silky sauce for a dynamic, healthy meal that we all adore.

    How to make a vegetarian slow cooker Thai curry

    The base for this curry is made with red curry paste, onion, garlic and ginger. The aromatics need a quick stint on the stovetop or in the microwave to soften before going into the slow cooker, but you can knock out this step a day ahead. The cooked aromatics go into the slow cooker with canned tomatoes, broth, flavorings (fish sauce, tamari and a touch of brown sugar), cauliflower and potatoes. Once the vegetables have simmered for several hours and are tender, a mix of coconut milk and peanut butter is added, lending the sauce creaminess and flavor. Frozen green beans are also added for color and brightness (see substitution ideas below), along with roasted peanuts, which are traditional and provide texture. 

    Process shot divided into 4 quadrants, showing how to assemble the ingredients for the massaman curry in the slow cooker.
    Process shot divided into 4 quadrants showing how to finish the curry in the slow cooker.

    How do you serve massaman curry?

    We serve this massaman curry over rice with both forks and spoons (you’re going to want to slurp up that sauce!). Serve the curry with chopped cilantro and peanuts for sprinkling, along with extra sriracha for those who like it spicy. It’s a flavor- and texture-packed one-bowl meal that’s comfort food at its best. 

    Overhead shot of two bowls of massaman curry on a countertop, with peanuts and cilantro alongside for sprinkling.

    Substitutions you can make in this recipe:

    • Swap out potatoes for diced butternut squash.
    • Swap out the frozen green beans for a few handfuls of spinach or frozen peas.
    Overhead shot of bowl of curry with the book, Fresh Flavors for the Slow Cooker, alongside.

    Tips for this easy massaman curry recipe:

    • You’ll need a 4- to 7-quart slow cooker (I use this 6-quart model, which I recommend) for this recipe. Different slow cookers cook at different rates, so use the times as an approximation. 
    • It won’t look like much liquid in the slow cooker at first with the vegetables, but the vegetables will release liquid as they cook (if you add too much liquid at the beginning the dish will be watered down).
    • Feel free to swap out the potatoes for cubed butternut squash and/or the green beans for a few handfuls of spinach. I use frozen green beans, which are pre-blanched, meaning they just need a few minutes to warm through in the curry. If you use fresh green beans, blanch them first in boiling water.
    • Be sure to use unsalted roasted peanuts in the curry (salted peanuts will be too salty).
    • The coconut milk and peanut butter are added at the end, giving the curry a creamy consistency (if added earlier they tend to separate).
    • Find a ton of other slow cooker recipes in my book, Fresh Flavors for the Slow Cooker!
    Book cover of Fresh Flavors for the Slow Cooker.

    More slow cooker recipes to try:

    • Mexican-Inspired White Bean & Chicken Soup
    • Curried Red Lentil & Kale Soup
    • Slow Cooker Salmon with Creamy Cilantro Sauce
    • Easy Vegan Red Lentil Dal
    • Slow Cooker Carnitas
    • Slow Cooker Beef Chili
    • Crockpot Sweet Potatoes
    • Foolproof Pulled Pork
    • All Slow Cooker Recipes

    Don't forget dessert!:

    • Healthy Coconut Almond Cake
    • Double Chocolate Zucchini Brownies
    • Easy Blender Carrot Cake with Cream Cheese Frosting
    • Gluten Free Crepes

    Watch the video!

    Get the recipe!

    Close-up side view of vegetable massaman curry over rice in a serving bowl.
    Print Recipe Pin Recipe

    Slow Cooker Vegetable Massaman Curry

    Adapted from Fresh Flavors for the Slow Cooker: Reinvent the Slow Cooked Meal (Storey Publishing, 2019), by Nicki Sizemore. Whenever we go out for Thai food my husband orders chicken massaman, a rich coconut-based curry with meat, potatoes and peanuts. This lighter vegetable-packed curry takes inspiration from that dish, using peanut butter and coconut milk to thicken the sauce. It’s now one of James’s favorite weeknight meals—and mine too. Cauliflower and red potatoes give the curry heft, while frozen green beans, which are added at the end, impart brightness and color (you can use 3 cups of baby spinach in place of the green beans, if you prefer). Roasted peanuts also go right into the curry, providing texture (be sure to buy unsalted nuts). The aromatics need a quick stint on the stovetop before going into the slow cooker, but you can microwave them instead (instructions included!).
    Prep Time30 minutes mins
    Cook Time3 hours hrs
    Total Time3 hours hrs 30 minutes mins
    Course: Main Course
    Cuisine: American
    Keyword: easy thai vegetable curry, slow cooker vegetable curry recipe, vegetable massaman curry recipe
    Servings: 6 people
    Author: Nicki Sizemore

    Ingredients

    Aromatics

    • 1 tablespoon virgin coconut oil
    • 1 medium onion, finely chopped
    • 3 garlic cloves, minced
    • 1 tablespoon minced ginger
    • 2 tablespoons red curry paste

    Slow cooker

    • 2 cups low-sodium vegetable or chicken broth
    • 1 (14.5 ounce) can diced tomatoes
    • 2 tablespoons fish sauce (preferably Red Boat brand)
    • 1 tablespoon tamari or soy sauce
    • 1 tablespoon packed brown sugar
    • 1 large head cauliflower (2 ½ pounds), cut into 2-inch florets
    • 1 pound red potatoes (about 3 medium potatoes), cut into 1-inch pieces
    • ½ cup canned coconut milk, well stirred
    • ½ cup creamy peanut butter
    • 2 cups frozen cut green beans
    • ⅓ cup roasted, unsalted peanuts
    • 1 tablespoon sriracha
    • Salt and freshly ground black pepper

    For serving

    • Cooked rice or quinoa
    • Coarsely chopped peanuts
    • Chopped cilantro
    • Sriracha

    Instructions

    Start the aromatics

    • Heat the coconut oil in a medium skillet over medium-high heat. Add the onion, and season with salt and pepper. Cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic, ginger and curry paste, and cook, stirring, until fragrant, 30-60 seconds. Scrape the mixture into a 4- to 7-quart slow cooker. (Alternatively, toss all of the ingredients together in a heatproof bowl and microwave on high, stirring occasionally, until softened, about 4 to 5 minutes.)

    Assemble the slow cooker

    • Stir in the broth, tomatoes, fish sauce, tamari and brown sugar. Add the cauliflower and potatoes, and toss to coat. Cover and cook until the vegetables are tender, 5 to 6 hours on low or 3 to 4 hours on high.
    • Combine the coconut milk and peanut butter in a heatproof bowl and microwave until warm, about 1 minute (alternatively, you can warm them in a small pot on the stove); stir until smooth. Increase the slow cooker heat to high (if it’s not already). Pour the coconut milk mixture into the slow cooker, and add the green beans and peanuts. Cover and cook until warmed through, about 10 minutes. Add the sriracha, and season with salt and pepper.

    Serve

    • Serve the curry over rice or quinoa, and sprinkle with chopped peanuts and cilantro. Serve with sriracha for drizzling.

    Notes

    Slow Cooker Jumpstarts:
    Up to 2 days ahead:
    • Cook the aromatics and refrigerate.
    • Chop the cauliflower and potatoes and refrigerate separately (store the potato in water to prevent browning—drain before using).
    Storage: The cooked curry can be refrigerated for up to 5 days or frozen for up to 3 months.
    Tips:
    • You’ll need a 4- to 7-quart slow cooker (I use this 6-quart model, which I recommend) for this recipe. Different slow cookers cook at different rates, so use the times as an approximation. 
    • It won’t look like much liquid in the slow cooker at first with the vegetables, but the vegetables will release liquid as they cook (if you add too much liquid at the beginning the dish will be watered down).
    • Feel free to swap out the potatoes for cubed butternut squash and/or the green beans for a few handfuls of spinach. I use frozen green beans, which are pre-blanched, meaning they just need a few minutes to warm through in the curry. If you use fresh green beans, blanch them first in boiling water.
    • Be sure to use unsalted roasted peanuts in the curry (salted peanuts will be too salty).
    • The coconut milk and peanut butter are added at the end, giving the curry a creamy consistency (if added earlier they tend to separate).
    • Find a ton of other slow cooker recipes in my book, Fresh Flavors for the Slow Cooker!

    *This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you or supporting From Scratch Fast!

    I'd love to answer any of your questions and see what you're cooking!! Don't forget to rate this recipe and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @fromscratchfast so that I can share your creations!

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    Reader Interactions

    Comments

    1. Conni B says

      October 13, 2022 at 10:56 pm

      4 stars
      Yummy, spicy curry dish! My only issue - potatoes react to tomato sauce, and don't cook well, even after hours in the crock pot, and then a separate cooking in water! It was too late to save them, so I cooked a new batch of diced potatoes in water, and added to the pot later. Perhaps adding to your recipe "parboil the potatoes before adding to the crockpot."

      Reply
      • Nicki Sizemore says

        October 14, 2022 at 12:50 pm

        Hi Conni, thanks for your comment! While I haven't had any trouble with the potatoes cooking through in this recipe, that's a great tip. I hope you'll keep in touch!

        Reply
    2. Claudia D says

      July 06, 2022 at 10:20 am

      What happens if we leave out the fish sauce? Do you have any recommendations for substitutions?

      Reply
      • Nicki Sizemore says

        July 06, 2022 at 11:46 am

        Hi Claudia! The fish sauce lends umami richness to the curry, but you can omit it for a vegetarian version. I hope you enjoy!

        Reply
    3. Katie says

      November 01, 2021 at 10:21 am

      Can I add chicken or beef to this recipe? Thanks

      Reply
      • Nicki Sizemore says

        November 01, 2021 at 2:30 pm

        Hi Katie! Chicken works great in this recipe. Stir in shredded rotisserie chicken (or leftover chopped chicken) when you add the coconut milk and peanut butter. I hope you enjoy!

        Reply
    4. Melissa says

      July 23, 2021 at 9:28 am

      5 stars
      This recipe was delicious! Do you have the timings for doing it in an Instant Pot?

      Reply
      • Nicki Sizemore says

        July 23, 2021 at 3:10 pm

        Hi Melissa, I'm so glad you enjoyed it!! Unfortunately I don't have Instant Pot timings for this recipe.

        Reply
    5. Luisa says

      June 08, 2021 at 5:04 pm

      5 stars
      Just came across this recipe while googling and it was amaaaaazing!!! Thank you! I added some Chickpeas and some other vege and it was so good! Love the peanut butter/coconut milk combo. Really made this dish 10/10

      Reply
      • Nicki Sizemore says

        June 08, 2021 at 7:50 pm

        Hi Luisa, welcome to my site, and I'm so happy to hear you like the curry!!

        Reply
    6. Avery says

      January 31, 2021 at 11:46 am

      Hi there, do you use sweetened or unsweetened coconut milk?

      Reply
      • Nicki Sizemore says

        January 31, 2021 at 2:17 pm

        Hi Avery, you should use unsweetened coconut milk in this recipe. I hope you enjoy!

        Reply
    7. E Cassidy says

      January 12, 2021 at 1:36 pm

      Hi, just making this for the first time. You didn’t say; should the tomatoes be drained or no? It smells so good, can’t wait for it to be done. Thanks!

      Reply
      • Nicki Sizemore says

        January 12, 2021 at 3:26 pm

        Hi there! You should add the whole can of tomatoes (not drained). 🙂 I hope you enjoy!!

        Reply
    8. Dee says

      December 08, 2020 at 1:58 pm

      Hello—any suggestions for substitutions for the peanut butter? Sunflower seed butter, almond butter, tahini? Peanut allergies at this end. Thank you.

      Reply
      • Nicki Sizemore says

        December 08, 2020 at 3:51 pm

        Hi Dee, I would go for almond butter or cashew butter. They have a mild flavor that would work better than sunflower seed butter or tahini, and they would provide the same richness. I hope you enjoy!

        Reply
    9. Lisa says

      November 14, 2020 at 11:48 am

      Can I substitute something else for the cauliflower, like broccoli? Cooking for a picky vegetarian here.

      Reply
      • Nicki Sizemore says

        November 14, 2020 at 3:52 pm

        Hi there! While I haven't tested this curry with broccoli, I do think it would work. However, I would add it later in the cooking process, otherwise it will turn mushy. I suggest adding it about 1 hour before the curry is done. Let me know if you give it a try!

        Reply
    10. Erin says

      June 12, 2020 at 10:00 pm

      5 stars
      This was so delicious and easy to make. I will definitely be adding it to my meal rotation.

      Reply
      • Nicki Sizemore says

        June 13, 2020 at 10:02 am

        I'm so happy to hear you liked it!

        Reply
    11. MJ says

      October 30, 2019 at 12:15 am

      5 stars
      This is the fourth recipe I'm making from this lovely blog and yet again, it's a hit at our house! My 4 year old, who usually doesn't like green beans, could not stop eating them because they were covered in super-creamy curry sauce. Everyone wants to add this to our rotation! Excellent recipe that's easy to make.

      Reply
      • Nicki Sizemore says

        October 30, 2019 at 9:31 am

        HOORAY! That's so funny about the green beans, because this is one of the only dishes where my 4 year old will devour them too!

        Reply
    12. Ginger LaBella says

      October 17, 2019 at 11:06 am

      Hi Nikki! Yum! I just bought some cauliflower "rice" to experiment, and I believe I have all the ingredients for this dish on hand, so I think I'll make this for tonight!

      Reply
      • Nicki Sizemore says

        October 17, 2019 at 11:12 am

        Hi Ginger! It's so great hearing from you, and I hope you like the curry!!

        Reply

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    Meet Nicki

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    Welcome! I’m Nicki Sizemore, a trained chef, recipe developer and cookbook author. My mission is to help you make wholesome & delicious food from scratch without spending hours in the kitchen. All of my recipes are naturally gluten-free.

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