Kathy's Vegan Kitchen
menu icon
subscribe
search icon
×

Massaman Curry

Published: · Modified: by · This post may contain affiliate links.

Jump to Recipe Print Recipe

Massaman Curry Recipe

Recently, I asked people on my Facebook page if they could "veganize" anything, what would it be?  And someone suggested Massaman curry. Since I love Thia food, and I have never tried Massaman curry, I thought I would give it a try and then make my own vegan version. 

So, Paul and I went to our favorite Thai restaurant in Scottsdale, Malee's Thai Bistro.  Usually, I order the Arizona Heat Wave, or I like the Green Basil Curry. Luckily, Malee's caters to vegans, and they make each dish to order.

Our favorite bartender, who tells me all the ins and outs of cooking Thai, was eager for me to try the Massaman curry Recipe.

WHAT EXACTLY IS MASSAMAN CURRY AND HOW IS IT DIFFERENT FROM OTHER CURRIES? 

Unlike red or green curry, Massaman curry also has an Indian influence in terms of spices. Spices such as cardamom, cloves, and nutmeg are used to give it a more sweet component.

Basically, Thai curry, garlic, lemongrass, galangal, coconut, and peanuts, are combined with Indian spices to create Massaman Curry. In fact, that was the description we were given while we sipped our drinks, waiting for my Massaman curry. 

When I asked our favorite bartender where to get massaman curry paste, she laughed and said Amazon, which made me laugh. Why drive to the Asian market if I can get it at my door the same day? She had a point! 

As we ate our fabulous dinner, and I fell in love with yet another Thai dish, she offered advice. First, make sure I use the Massaman curry paste and use red curry paste for added flavor. Since the guys in the back do that, I added it to my list. Also, she suggested using lemongrass and galangal root. 

It was then off to my kitchen to create what I hoped would be something close to the fabulous meal we had a Malee's.

WHAT VEGETABLES TO ADD TO THE MASSAMAN CURRY RECIPE FOR THE BEST FLAVOR

Massaman Curry Thai

For my Massaman curry recipe, I chose to use a shallot and ½ a white onion. Shallots have a sweet and mild yet bold flavor, with a hint of garlic. White onions, on the other hand, enhance the flavors in the shallots. 

During a shopping trip, I found beautiful red and yellow striped bell peppers. When I asked the grocer, he claimed they were sweeter and perfect for stir-fries or curries. Why not try a pretty new vegetable? 

Also, I chose broccoli because I love how it absorbs flavors. And mushrooms, simply because they are meaty and I love them as well. Then, I chose to include two baking potatoes cut into cubes for a thicker and heartier curry. 

Although my Lemongrass Tofu Recipe would be perfect for the Massaman curry, I chose to keep it all veggies for this recipe. But, there is always an option to add tofu later. 

COOKING THE VEGETABLES TO MAKE SURE THEY ARE AL DENTE AND NOT OVERDONE

To make sure the vegetables are cooked perfectly for the Massaman curry recipe, you need to cook them in stages or layers. Because the vegetables cook at different rates, they needed to be added at different cooking processes stages. 
 
First, I saute the shallots, onions, and garlic until the onions are translucent, using a small vegetable broth to prevent sticking. Also, add the ginger or galangal root and lemongrass.
saute onions, shallots, garlic
Then, I add the Massaman curry paste and a small amount of lite coconut milk and stir, reducing the heat to ensure the coconut milk doesn't start to burn in the pan. 
massaman curry paste 1
massaman curry paste
Once mixed and fragrant, I add the potatoes, carrot, mushrooms, and enough vegetable broth to cover the potatoes, carrots, mushrooms, and cover to simmer for 10 minutes. As a result, the potatoes, carrots, and mushrooms should be cooked almost all the way before continuing the next step. 
cover massaman curryjpg
Next, add the remaining coconut milk, vegetable broth, and peanut butter and bring to a boil, uncovered. With 8 minutes of cooking remaining, add the broccoli and red bell peppers.
 
Both of these vegetables cook quickly, so you need to be careful not to overcook them at this point. 
Massaman Curry Vegan
Stir the broccoli and red peppers into the broth and other vegetables, somewhat burying the broccoli and red bell peppers: boil or the remaining 8 minutes. 

HOW TO SERVE THE MASSAMAN CURRY VEGAN

For example, at the Thai restaurant, I had a choice between brown, white, or Jasmine rice. And I also had an option for rice noodles. So, the choice is yours. I decided to make brown rice in my rice cooker, for instance, but quinoa would work as well. 

And, if you want, serving the massaman curry in a bowl works just as well. Another idea is to serve with Oil-Free Vegan Garlic Cilantro Naan if you prefer that over rice or noodles. 

To use less rice, for example, I put a small amount of rice in half the bowl, leaving the rest of the bowl to fill with the Massaman curry. 

Massaman Curry Vegan

Next, I garnished with fresh cilantro and a wedge of lime to squeeze on top. Since I love Thia food so much, I am delighted I tried the Massaman curry recipe. Although I prefer hot over sweet, if you enjoy a mild-tasting curry that isn't spicy, this is the curry for you. 

Of course, I love all Thai food, so here are some other recipes you may enjoy if you also love a healthy version of Thai Cusine: 

If you want to share your recipes and get more recipes from others, join our Facebook group Vegan & Plant-based Recipe Sharing with Kathy's Vegan Kitchen. 

massaman curry close upjpg

Massaman Curry

Kathy Carmichael
Massaman curry has a sweet and slightly nutty flavor full of vegetables ina rich thick sauce. Served on brown rice, or rice noodles, it is the perfect weeknight dinner or easy lunch to reheat.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Entrees
Cuisine Asian
Servings 6 servings
Calories 408 kcal

Ingredients
  

  • ½ white onion yield ½ cup slivered
  • 1 shallot cut into thin slivers
  • 2 cloves garlic minced
  • 2 teaspoons ginger minced (or galangal root)
  • 1 4 ounce can Massaman Curry Paste
  • 2 Tablespoons Red Thai Curry Paste
  • 1 stalk lemongrass thick layers removed, and minced
  • 2 large carrots sliced
  • 2 large baking potatoes cut into equal bite sized cubes
  • 8 ounces white button mushrooms sliced thin
  • 1 red bell pepper sliced thin
  • 1 head broccoli cut into florets
  • 1 can lite coconut milk
  • 1 ½ cups veggie broth
  • 3 Tablespoons peanut butter

Starch

  • 3 cups prepared brown rice white rice, jasmine rice, quinoa, or 6 servings of rice noodles prepared

Garnish

  • 1 cup fresh cilantro chopped
  • 1 lime cut in 6 wedges

Instructions
 

  • Begin by sauteing the shallots, onions, garlic, lemongrass, and ginger.
  • Add about ¼ cup of the vegetable broth to prevent sticking.
  • Add the Massaman Curry Paste, the Thai Chili Paste, peanut butter, and half of the coconut milk.
  • Reduce heat and stir to prevent coconut milk from burning.
  • Then, add the potatoes
  • Pour remaining vegetable broth over the potatoes and bring to a boil
  • Next, add the carrots and mushrooms
  • Stir and bring to a boil.
  • Cover and reduce to simmer for 10 minutes, allowing the potatoes and carrots to cook through.
  • Test the potatoes to make sure they are almost done before going to the next step (this will depend on how large you cut your potatoes)
  • Now, uncover the pot and add the remaining coconut milk
  • Stir, bring to a boil
  • Add red peppers and broccoli (these vegetables are added last to ensure they are cooked the least amount of time, so they are not overcooked)
  • Make sure the broccoli and carrots are submerged in the fluid so they cook
  • Cook for 6-8 minutes, testing the broccoli to make sure it isn't overcooked
  • Serving
  • Prepare bowls with ¼ to ½ a cup of rice or noodles
  • Add the Massaman curry
  • Garnish with a lime wedge and fresh cilantro

Options:

  • Add crushed peanuts
  • Add crushed red pepper flakes (I like it hot, so I did )
  • Add lemongrass tofu

Nutrition

Serving: 1gCalories: 408kcalCarbohydrates: 123gProtein: 16gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 2gCholesterol: 6mgSodium: 228mgFiber: 10gSugar: 7g
Tried our recipe?Let us know how it was!
«
»

Reader Interactions

Comments

  1. carolyn keating-brabant

    how much peanut butter?

    Reply

    • Kathy Carmichael

      Carolyn, so sorry about that, and thank you for letting me know I left it off the recipe. 3 Tablespoons. Please let me know if you like it 🙂

      Reply

Leave a Reply