This post contains affiliate links. Please see our disclosure policy.
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.
my dear richa…cant wait to make this curry..could u plz guide me regarding red curry paste..i like to make everything fresh..do u have a recipe for curry paste as well plz…
much love
yes, from scratch red curry paste recipe is in my second book. https://veganricha.com/vrek
Made this curry today for the first time!!!!
By following ur instructions , and it was delicious ???? even my husband who dosent eat dishes of different cuisines other than indian liked it very much . thank you for ur simple explaination ☺
Awesome!
Massaman Curry is delicious. Added kale and mushrooms. Your recipes are my go to every week. I have your cookbook and I tell others to get it. Thank you Richa
Will this work without the nut butter?
sure, just omit it. you might want to use full fat coconut milk for a creamier curry without the nut butter.
thanks
Yummy!
This was so good! Why have I not learned how to make this until now!? We have a couple vegan-friendly thai places nearby, but they’re pricey. I have a feeling I’ll be making this a lot. Going to double the recipe next time though, because who doesn’t love leftovers?
WOW Great, Have you a video on youtube ? Thanks 🙂
Made this for dinner. It’s so good! Perfect amount of heat and sweet.
Second of your recipes I’ve made and this stuff is wonderful. We ate the leftovers cold and great cold as well.
Awesome!
Really good curry!!! Very flavorful and but a litle too spicy for me!!