Massaman Jay

Massaman Jay is vegan massaman curry — the rich, mildly spiced curry made without meat, substituting tofu and potato as the main proteins, with the coconut milk-based sauce remaining fully flavourful.

Cultural Origin

Massaman Jay is the jay (strict Buddhist vegetarian) reinterpretation of the Thai-Muslim-origin massaman curry, prepared during the Phuket Vegetarian Festival and other observance periods. The animal protein is replaced with tofu, mock meat, or potato and peanut, and the paste is reformulated to exclude shrimp paste and pungent alliums.

Allergens & Sensitivities

Key Ingredients

• tofu
• potato
• massaman paste
• coconut milk
• roasted peanuts

How Massaman Jay Is Made

1. 1

   Paste

   A massaman curry paste made without shrimp paste is fried in coconut cream until fragrant and the oil separates.

2. 2

   Liquid

   More coconut milk is added along with tamarind, palm sugar and soy sauce to build the sweet, rich sauce.

3. 3

   Main ingredients

   Potato chunks and firm tofu, or a plant-based mock meat, are added and simmered until the potato is tender.

4. 4

   Finishing

   Roasted peanuts and sometimes a few pieces of cinnamon bark or star anise are stirred through near the end for aroma.

5. 5

   Resting

   The curry is often left to sit briefly off the heat, which lets the flavours settle before serving.

When It’s Eaten

Served as a main curry with rice, usually at a proper sit-down meal rather than as a quick snack, and commonly found at Jay festival stalls or on request at curry houses.

How to Order It

มัสมั่นเจเต้าหู้

massaman jay tao hu

vegan massaman with tofu

ไม่ใส่ถั่วลิสง

mai sai thua lisong

no peanuts

Where to Try It

Vegan Thai restaurants and Jay festival stalls; also available at most curry houses on request.

Tips

• Request tofu and vegetables if ordering at a standard Thai restaurant — massaman sauce's mild spice profile works wonderfully without meat.

Frequently Asked Questions