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
Steps:
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
Ingredients
- 2 tsp coconut oil or organic canola oil
- 1/2 (0.5 ) loaded cup sliced onion red or white
- 2 tsp minced ginger
- 3 cloves of garlic minced
- 2 cups (200 g) cauliflower florets chopped small, about 1.5 inch
- 1/2 (0.5 ) red bell pepper chopped
- 1/2 -3/4 cup (75 to 115 g) chopped green beans
- 1/2 cup (64 g) sliced carrots
- 2 Tbsp red curry paste I use thai kitchen
- 1/4 tsp (0.25 tsp) cumin powder
- 1/4 tsp (0.25 tsp) cinnamon powder
- 1/4 tsp (0.25 tsp) cardamom powder
- 1/8 tsp (0.13 tsp) cloves powder
- 1/4 tsp (0.25 tsp) cayenne
- 1/4 tsp (0.25 tsp) crushed fennel seeds or use ground star anise
- 3 Tbsp peanut butter or almond butter or use a 1/4 cup roasted peanuts and blend to a paste with a little water or oil
- 1 Tbsp raw sugar
- 1/2 tsp (0.5 tsp) salt divided
- 1/2 tsp (0.5 tsp) tamarind Concentrate
- 1 cup (226 ml) coconut milk
- 3/4 cup (187.5 ml) water
Instructions
- 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, 1/4 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, 1/4 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.
Video
Notes
Nutrition
Maneesha says
March 21, 2018 at 6:53 amHi Richa! I love eating Massaman curry in restaurants, and your recipe surpasses restaurant quality! I loved it, and my husband did too! He loved the blend of flavors!
Richa says
March 21, 2018 at 9:31 amAwesome!!
Khushboo chamaria says
January 10, 2019 at 9:11 amHi Richa how can I make red paste at home
Richa says
January 10, 2019 at 11:02 amits there in my second book. or look up red curry paste recipe online.
Lauri says
January 14, 2019 at 5:08 pmIf you are waiting to approve my comment, you don’t need to bother. I looked up the ingredients again, and there is no soy. I could SWEAR in one of the ingredient listings I read for Thai Kitchen Red Curry, it said soy. I remember because I was SO disappointed! :(.
Thank you for this amazing recipe!
gladys says
February 17, 2019 at 11:55 amwonderful. easy. better than restaurants. thank you.
Richa says
February 17, 2019 at 1:33 pmthanks
Jacqueline says
February 20, 2019 at 10:51 amHello Richa.
Delish! I have never had Massaman curry before, but this is all I need to know about it :-). Thank you!
Douglas says
February 22, 2019 at 4:28 amI love Massaman curry and really wanted to learn how to make a vegan option. I tried another recipe I didn’t like and found this. I love veggies in mine, and the veggie and spice combo in this is spot on, and it wasn’t hard to follow along. I substituted light coconut milk to make it lighter but it tasted great. Thanks for this!
debbie says
May 24, 2019 at 6:42 amDelicious !
Norma says
July 6, 2019 at 10:35 pmDo I have to add nuts ???
Richa says
July 7, 2019 at 10:40 amyou can use sunflwoer seed butter instead of peanut butter
Julie Galbraith says
January 4, 2020 at 11:17 amWhat are the spice/hotness levels in this curry? Would it be suitable for children?
Richa says
January 4, 2020 at 12:12 pmyou an just omit the heat ingredients. Red curry paste is generally pretty mild. so adjust cayenne etc
Stephanie Moran says
January 5, 2020 at 11:53 amWow! I just made this and the flavours are incredible. Thank you so much for sharing this receipe 🙂
Christy Querceto says
January 27, 2020 at 9:48 amDo you think this curry would freeze well?
Richa says
January 27, 2020 at 10:39 amyes
Keren says
February 23, 2020 at 4:44 amExcellent recipe! Delicious and satisfying. I made a bigger batch by including more vegetables, greens and beans, and so upped the seasoning. Perfect! I had it with your cauliflower flatbread, these two go well together. Thanks.
Archana Vaidyanathan says
April 5, 2020 at 1:36 pmRicha, I don’t know how to thank you for these lovely vegan recipes. I don’t like cooking but I love eating immensely and relishing all cuisines. I particularly love Thai food and simple Indian home-cooked food. Anyway, I just made your Masamman curry and I was amazed at the result. This smells and tastes like the real deal. I think it’s the flavors and aroma of the right spices that go into this curry. I had no idea that I could get restaurant quality outcomes right here from my kitchen without even being remotely interested in cooking.
Last week I made your vegan vanilla chocolate chip cake/muffins and my 7 year old son, who hates oat milk just ate up all the muffins in 2 days! I loved what I made, and it’s not always that I succeed in my culinary experiments. So I’ll be making the next batch soon 🙂
Since our family turned vegan 6 months ago, I’ve been looking around for inspiration and ideas, but I can safely stop here and follow your recipes because I know it will all turn out well.
Btw I loved your story, your personal journey and quite honestly you are so inspirational to us. I enjoy seeing your cooking videos, food photography, and am following you on Insta 🙂 now!
Richa says
April 5, 2020 at 5:18 pmAWesome! Thank you for this wondereful note!
Kim says
July 12, 2020 at 7:25 amExcited to try this today but do not have the tamarind. Is this a deal breaker ingredient?
Richa says
July 12, 2020 at 10:25 amNo, add more lime or lemon
Kim says
July 12, 2020 at 10:30 amThanks! This saves me a trip to the store. Looking forward to making your recipe soon and stop getting take out a few times a week!