Name: Massaman Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: Asian
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; 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

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 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 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

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.

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.

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.

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.

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.

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.

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

Begin by sauteing the shallots, onions, garlic, lemongrass, and ginger.
Add about 1/4 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 1/4 to 1/2 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

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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.

Kathy Carmichael

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! 🙂

www.kathysvegankitchen.com/about-me