Jackfruit Thai Massaman Curry

A Hearty, Plant-Based Thai Jackfruit Curry

There’s something deeply comforting about a warm, fragrant bowl of Massaman curry. It’s rich, slightly sweet, tangy and mildly spiced, and it’s usually made with beef or chicken. This vegan jackfruit curry keeps all of that flavour, with tender jackfruit, sweet potato, cauliflower and aubergine simmered in a creamy coconut and peanut sauce. Whether you’re plant-based or just cooking more meat-free meals, it’s an easy one-pot dinner you’ll come back to.

Quick answer: To make jackfruit Massaman curry, fry Massaman curry paste in the thick cream from a tin of coconut milk for about 5 minutes. Add the rest of the coconut milk, water or stock, sweet potato and onions, and simmer for 10 minutes. Add drained jackfruit, aubergine, cauliflower and peanuts, simmer for another 10–15 minutes, then season with soy sauce, tamarind and a little palm sugar.

At a glance

• Cooking time: about 30 minutes

• Heat: mild (1/5)

• Vegan: yes (use tamari for gluten free)

• Key ingredient: young green jackfruit, tinned in brine or water

Why Jackfruit Works So Well in Curry

Young green jackfruit has a fibrous texture that pulls apart like shredded meat, and a neutral flavour that soaks up everything around it. In a Massaman sauce, it takes on the warm spices, coconut and peanuts, giving the curry a satisfying, meaty bite. Sweet potato and cauliflower add heartiness, and aubergine brings a gentle bitterness that balances the sweetness of the sauce.

Tips for using tinned jackfruit

• Buy young (green) jackfruit in brine or water, not ripe jackfruit in syrup, which is sweet and soft.

• Drain and rinse it well to remove the briny taste.

• Trim off any hard core pieces, and break the chunks into bite-sized pieces.

New to jackfruit? Read our guide to jackfruit.

What is Massaman Curry?

Massaman is one of the mildest and most aromatic Thai curries. It’s often linked to the Indian and Persian traders who brought dried spices to Thailand, and it uses warm spices that are rare in other Thai curries.

Our Thai Massaman Curry Paste, a UK Great Taste Award winner, is stone-ground from lemongrass, galangal, shallots, garlic and coriander root, with cinnamon, cardamom, cloves, cumin, nutmeg and star anise. It’s vegan, with no added sugar.

How to Make Vegan Jackfruit Massaman Curry

The full recipe is in the recipe card below. Here’s how it comes together:

1. Fry the paste in the thick coconut cream for about 5 minutes, until fragrant and the oil rises.

2. Simmer the base: add the rest of the coconut milk, water or stock, sweet potato and onions for about 10 minutes.

3. Add the jackfruit, aubergine, cauliflower and peanuts, and simmer for 10–15 minutes until tender.

4. Season with soy sauce, tamarind and a little palm sugar, then garnish with coriander and crushed peanuts.

Ways to Customise It

• Swap the vegetables: carrots, courgettes or butternut squash all work well.

• Add more protein: tofu, tempeh or chickpeas.

• More heat: add fresh red chilli while cooking or as a garnish.

• Sweeter: add a little more palm sugar, brown sugar or maple syrup.

More Vegan Thai Curries

• Vegan Thai Massaman Curry with Tofu

• Jackfruit Thai Green Curry

• Tofu Panang Curry

• Vegan Thai Jungle Curry

FAQs

What jackfruit should I use for curry?

Young green jackfruit, tinned in brine or water. Ripe jackfruit in syrup is too sweet and soft for savoury cooking.

Is Massaman curry vegan?

It can be. Massaman is usually made with meat and fish sauce, but using jackfruit and soy sauce makes it fully plant-based. Mae Jum Massaman Curry Paste is vegan.

Is Massaman curry spicy?

No, it’s one of the mildest Thai curries. Our paste is rated 1 out of 5 for heat, with warmth coming from spices like cinnamon and cardamom rather than chilli.

Can I make this curry gluten free?

Yes. Our Massaman paste is gluten free. Just swap the light soy sauce for tamari.

Jackfruit Thai Massaman Curry

Course

Thai Massaman Curry

Cuisine

Thai

Season / Occasion

Meal Prep

Quick Weeknight

Calories

412.5

A recipe by Jatuporn (Jum) ★★★★★ 5.0· 1vegangluten-free

Serves − 4 +

Metric Imperial

Prep

15 min

Cook

40 min

Total

55 min

Difficulty

Easy

Cooking times shown are for the base recipe — allow extra time when making larger quantities

Jackfruit brings meaty texture to this warming Massaman curry—fragrant with warm spices, creamy coconut, and roasted peanuts. A one-pot vegan feast that tastes like home cooking.

Ingredients

• 200 g Jackfruit
• 300 g Sweet Potatoes
• 200 g Cauliflower
• 150 g Aubergine
• 400 ml Coconut Milk (Do not shake)
• 35 g Mae Jum Thai Massaman Curry Paste
• 4 small white onions
• 100 g Roasted Peanuts
• 3 tbsp light soya sauce
• 2 tbsp tamarind paste
• 1 tsp Palm Sugar
• — Salt (to taste)
• — Sliced Red chilli (optional)

Method

1

Peel and chop sweet potatoes in half and then into chunks (6-8 pieces per half). Keeping pieces uniform ensures they cook evenly and absorb the Massaman sauce at the same rate during the simmer.

2

Cut cauliflower into florets. Aim for medium-sized florets so they hold their shape during cooking, too small and they'll break down, too large and they won't cook through in time.

3

Pan roast peanuts if desired. Roasting them in a dry pan over medium heat for 2-3 minutes until golden deepens their flavour considerably and adds a wonderfully satisfying crunch to the finished Massaman curry.

4

Add the thick layer of coconut milk to the wok, bring to medium heat and gently fry the curry paste for about 5 minutes until broken down and the natural oil has risen to the surface. This step is essential, frying the paste properly builds the depth of flavour that makes Massaman so distinctive.

5

Add the remaining coconut milk with the sweet potato chunks and whole onions. Bring to a light boil and then cover and simmer for 10 minutes. Covering traps the steam and helps the sweet potato cook through more quickly and evenly.

6

Check to see if the sweet potato and onions are almost cooked before adding in the jackfruit and aubergines. Simmer for a further few minutes and then add the cauliflower and peanuts. Adding the more delicate vegetables at this stage prevents them from overcooking and losing their texture.

7

Season to taste. Add light soya sauce, tamarind and salt. Add palm sugar if desired. Allow the curry to simmer until all the vegetables are cooked fully. Taste as you go, the balance of salty, sour, and sweet is the hallmark of Massaman.

8

Once the sauce has reduced to a thicker consistency, serve with freshly made Thai jasmine rice. Enjoy!

Nutrition per serving

412.5kcal

Calories

26.3g

Fat

36.8g

Carbs

11.9g

Protein

7.3g

Fibre

533.8mg

Sodium

Used in this recipe

Thai Massaman Curry PasteAdd to basket