Kathy's Vegan Kitchen

Healthy Plant-Based Vegan Cooking

Massaman Curry

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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 not only use the Massaman curry paste but also 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. 

Then, it was 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 1/2 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 I think 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

In order 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 stages of the cooking process. 
 
First, I saute the shallots, onions, and garlic until the onions are translucent, using a small amount of 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 make sure the coconut milk doesn’t start to burn in the pan. 
massaman curry paste 1
massaman curry paste
Once mixed together and fragrant, I add the potatoes, carrot, mushrooms and enough vegetable broth to just cover the potatoes, carrots, and mushrooms, and cover to simmer for 10 minutes. As a result, the potatoes, carrots, and mushrooms should be cooked almost all the way through 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

At the Thai restaurant, for example, 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 really glad I tried Massaman curry. 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
Yield: 6 servings

Massaman Curry

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

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.

Ingredients

  • 1/2 white onion (yield 1/2 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 1/2 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

  1. Begin by sauteing the shallots, onions, garlic, lemongrass, and ginger.
  2. Add about 1/4 cup of the vegetable broth to prevent sticking.
  3. Add the Massaman Curry Paste, the Thai Chili Paste, peanut butter, and half of the coconut milk.
  4. Reduce heat and stir to prevent coconut milk from burning.
  5. Then, add the potatoes
  6. Pour remaining vegetable broth over the potatoes and bring to a boil
  7. Next, add the carrots and mushrooms
  8. Stir and bring to a boil.
  9. Cover and reduce to simmer for 10 minutes, allowing the potatoes and carrots to cook through.
  10. 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)
  11. Now, uncover the pot and add the remaining coconut milk
  12. Stir, bring to a boil
  13. 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)
  14. Make sure the broccoli and carrots are submerged in the fluid so they cook
  15. Cook for 6-8 minutes, testing the broccoli to make sure it isn't overcooked

Serving

  1. Prepare bowls with 1/4 to 1/2 a cup of rice or noodles
  2. Add the Massaman curry
  3. Garnish with a lime wedge and fresh cilantro

Options:

  1. Add crushed peanuts
  2. Add crushed red pepper flakes (I like it hot, so I did )
  3. Add lemongrass tofu

Recommended Products

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Nutrition Information

Yield

6 servings

Serving Size

1
Amount Per Serving Calories 408Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 6mgSodium 228mgCarbohydrates 123gFiber 10gSugar 7gProtein 16g

Nutrition facts may not be 100% accurate.

Did you make this recipe?

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© Kathy Carmichael
Cuisine: Asian / Category: Entrees

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