Massaman Curry with Mushroom “Chicken”

If you have never tried a Thai massaman curry, you are missing out! I still remember the moment when I tasted massaman curry for the first time in Koh Lanta, Thailand. It has been my favorite Thai curry ever since. Of course… a curry with two of my favorite foods – potatoes and peanuts – can’t go wrong.

At the time I tried that massaman curry I wasn’t vegan yet, so I had to create a vegan massaman curry recipe. I made it many times with just leaving the meat and fish sauce out, but I still wanted to find a good replacement for the chicken.

And I finally found it! At first I tried it with tofu, but I wasn’t entirely happy with that. So then I tried king oyster mushrooms, since they are commonly used for vegan pulled chicken or vegan pulled pork.

Now that was the gamechanger! When baked in the oven for a while, the king oyster mushrooms get a really nice meaty texture, similar to chicken. You could also grill the mushrooms for a smokier flavor.


Ingredients for vegan massaman curry

how to make vegan massaman curry

  1. Preheat the oven at 400°F (200°C). Place the king oyster mushrooms on a baking tray with baking paper. Cook them in the oven for 30 minutes, flipping them over halfway.

  2. Blend the shallots (or red onion), garlic and ginger into a paste with one tablespoon of coconut oil. Cube the potatoes and chop the green beans into bite-sized pieces.

  3. Heat two tablespoons of coconut oil in a frying pan, and fry the ginger/garlic/onion paste together with two bay leafs for about 3 minutes. Side note: I also added three chili peppers because I like my food spicy.

  4. Add one tablespoon of the massaman curry paste with the cinnamon powder, coriander powder, salt and pepper. Fry for a bit longer, until it becomes fragrant.

  5. Next, add the coconut cream and mix everything together. Let this simmer for a few minutes before adding the water, lemongrass, lemon juice, peanut butter, soy sauce and sugar.

  6. When everything is nicely stirred, add the potatoes to the pan and cook them for 5 minutes with the lid on. Throw in the green beans after and cook on medium heat (still with the lid on) for 10 minutes, or until tender.

  7. Check if the mushrooms are ready, cut them into pieces and add them to the pan. I shredded them first with a fork, and then cut them in half (and I cut of the harder bottom part). To finish it off, add the roasted peanuts. Serve the vegan massaman curry with rice.
vegan massaman curry with mushroom chicken
vegan massaman curry with mushroom chicken

Massaman Curry with Mushroom "Chicken"

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Thai
Servings 4


  • 10 king oyster mushrooms
  • 3 potatoes
  • 1 handful green beans
  • 10 shallots (or 1 red onion)
  • 4 garlic cloves
  • ½ inch ginger
  • 2 handful roasted peanuts
  • 2 tbsp peanut butter
  • 1 tbsp massaman curry paste
  • 7 oz coconut cream (200 ml)
  • 1 cup water (240 ml)
  • 3 tbsp coconut oil
  • 2 tbsp coconut sugar (or any other sugar)
  • 1 tbsp soy sauce
  • 2 bay leafs
  • ½ stalk lemongrass
  • ½ lemon
  • 1 tsp cinnamon powder
  • 1 tsp coriander powder
  • 1 tsp salt
  • ¼ tsp pepper
Keyword Curry, Easy, Massaman, Thai, Vegan


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josca my green passion

Hi there!

My name is Josca.

I am a Dutchie who is obsessed with plant-based food, sustainable living and exploring our planet.