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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 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
- 1/2 red bell pepper, chopped
- 1/2 -3/4 cup chopped green beans
- 1/2 cup sliced carrots
- 2 Tbsp red curry paste, I use thai kitchen
- 1/4 tsp cumin powder
- 1/4 tsp cinnamon powder
- 1/4 tsp cardamom powder
- 1/8 tsp cloves powder
- 1/4 tsp cayenne
- 1/4 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 salt, divided
- 1/2 tsp tamarind Concentrate
- 1 cup coconut milk
- 3/4 cup 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Wow, this looks and sounds so flavourful and delicious! I love massaman curry, it’s one of my favourite Thai curries. Yum!
I now feel ready to devour my computer screen you’ve made me so hungry! Thanks, thanks a lot Richa 😉
i hope you have another back up computer 😉
i love massaman curry very much but have never tried it at home – beautiful clicks.
Interesting and yummy recipe…thanks you for the post !
Thanks so much for sharing 🙂 will definitely try this soon! Yum! I love Malaysian curries.
me too!
This is probably my favorite kind of curry! If I see it at a restaurant, I almost always order it. I’m so happy you posted this recipe! I’m going to try making it this weekend. It looks amazing… Just like all your other recipes 🙂
hope you love it!!
Ahh I’m in love with this recipe! I finally made this about 2 months ago and shared it with a friend. It was one of the most yummy
Was wondering what to make for lunch and saw the recipe last night..had all the ingredients, easy and fast to make!..Turned out great!..Love your posts!..You rock Richa!!
Awesome!!
Yum! Masaman is one of my favorite kinds of curry. I definitely will be adding cauliflower next time I make some!
massaman curry is my all time favorite meal! i didn’t realize how easy it is to make. i can’t wait to try this. thank you, lady!
I first want to say I love your blog. I have made several of your recipes and they were all fantastic! I made these massaman curry for dinner tonight and had to tell you how amazing they were. The directions were simple to follow and the results were outstanding. Thank you for making look like the burger queen to my husband. 🙂
Thai Kitchen red curry paste has fish sauce, so it is not vegan. It also has soy sauce rather than tamari so not gluten free for those who are looking for that.
thanks deborah. they must have changed their formulation. they didnt have fish sauce before. thanks for the info.
Please forgive me, I just bought a new Thai Kitchen red curry paste and there is NO fish sauce or soy sauce. I must have been looking at another product. My apologies!!!
Please delete the whole post about fish sauce in the red curry paste. It’s misleading. We accept your apologies. 😀