Sometimes I never get around to making certain dishes at home because of the ease of availability from restaurants. Thai curries are one of those. The coconut milk based curries are easily made vegan and the sweet, spice, fresh lemon grass ginger notes are always a hit with everyone. Some of the Thai or Malay restaurants might add fish sauce into the curry sauces, so definitely check with each of them. Because of constant demand, things have been changing. From the time when we had to list what to not add, to the server asking if egg was ok, or fish sauce was ok.. things have been changing.
Massaman curry is a favorite in the house right after green and red curries. Massaman has a Malay influence on the curry and hence has a lot more spices that we are accustomed to.
I added a good lot of vegetables to my curry and served it over rice. The curry gets even more delicious the next day when the spices have had time to sit and infuse a deeper flavor. Add tofu or seitan or chickpeas to this curry for variations. Super easy for days when you don’t have fresh lemongrass, galangal etc to make a curry paste. Make it!
More asian dishes from the blog.
Sweet and Sour Lentils & Mango Lettuce Wraps. GF
Banh Xeo – Vietnamese Crepes.
Tempeh and celery potstickers – Glutenfree and regular wrappers.
Spicy Orange Tofu. GF
Cook the veggies till onion is golden.
Add the red curry paste, spices and cook for a minute.
Add the coconut milk and simmer until veggies are tender. Serve hot with rice or quinoa or noodles.
Massaman curry Vegetables
Allergen Information: Free of Dairy, egg, corn, soy, yeast, gluten.
Serves 3 to 4
Note: If you do not have Tamarind concentrate or pulp, use prune paste+ vinegar or vegan Worcestershire sauce (it has tamarind in it) to help add the sour. There is enough deliciousness going on in the curry, so you can just add 1/2 tsp vinegar as well.
- 2 tsp coconut oil or organic canola oil
- ½ loaded cup sliced onion, red or white
- 2 tsp minced ginger
- 3 cloves of garlic minced
- 2 cups cauliflower florets, chopped small, about 1.5 inch
- ½ red bell pepper, chopped
- ½ -3/4 cup chopped green beans
- ½ cup sliced carrots
- 2 Tbsp red curry paste (I use thai kitchen)
- ¼ tsp cumin powder
- ¼ tsp cinnamon powder
- ¼ tsp cardamom powder
- ⅛ tsp cloves powder
- ¼ tsp cayenne
- ¼ tsp crushed fennel seeds (or use ground star anise )
- 3 Tbsp peanut butter or almond butter (or use a ¼ cup roasted peanuts and blend to a paste with a little water or oil)
- 1 Tbsp raw sugar
- ½ tsp salt, divided
- ½ tsp tamarind Concentrate
- 1 cup coconut milk
- ¾ cup water
- In a large pan, add oil and heat at medium heat. Add onion and cook for 4 minutes.
- Add ginger, garlic, bell pepper, cauliflower, green beans, ¼ tsp salt and mix. Cover and cook for 4 minutes.
- Add the carrots, curry paste, spices and mix and cook for 2 minutes to roast the spices and paste.
- Add peanut/almond butter, sugar, ¼ tsp salt, tamarind, coconut milk and water and mix well.
- Cover and cook for 6 to 8 minutes until the curry thickens a bit and the veggies are tender crisp or tender to preference. Taste and adjust salt and spice. Garnish with basil. Serve hot over rice.