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
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
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.
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:
- Vegan Thai Tahini Veggie Noodle Bowls
- Skinny Thai Tempeh Lettuce Wraps
- Skinny Thai Green Curry
- Skinny Thai Curry Noodle Bowl
- Thai Red Curry Vegetables
- Vegan Thai Curried Cauliflower Lentil Soup
- Vegan Zoodle Pad Thai
- Vegan Spicy Thai Drunken Noodles with Seared Tofu
- Vietnamese Noodles
- Lemongrass Tofu Recipe
- Vegan Tom Kha Gai Coconut Soup
- Red Coconut Curry Stir Fry
- Crockpot Curry Crushed Lentil Stew
- Vegan Curry Pizza
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.
- 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
- 3 cups prepared brown rice white rice, jasmine rice, quinoa, or 6 servings of rice noodles prepared
- 1 cup fresh cilantro chopped
- 1 lime cut in 6 wedges
- 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
- Prepare bowls with ¼ to ½ a cup of rice or noodles
- Add the Massaman curry
- Garnish with a lime wedge and fresh cilantro
- Add crushed peanuts
- Add crushed red pepper flakes (I like it hot, so I did )
- Add lemongrass tofu
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂