u003cstrongu003eCan I freeze this curry?u003c/strongu003e

Yes, this curry freezes well. Freeze into portions once cooked, and it will keep in the freezer for 2 months.

u003cstrongu003eCan I freeze the curry paste?u003c/strongu003e

Yes! u003cbr/u003eu003cbr/u003eu003cstrongu003ePro Tip:u003c/strongu003e We highly recommend making double the amount of curry paste and freezing the rest in an ice cube tray. Once frozen, empty into ziplock bags to save freezer space. Then you have the hard work done for you the next time you want a delicious Vegetable Massaman Curry!

u003cstrongu003eMassaman Curry vs Panang Curry – what is the difference?u003c/strongu003e

Panang curry tends to be a bit sweeter and thicker than Massaman curry. While both dishes have Malay-Thai heritage, Panang curry tastes more typically Thai. Due to the mix of spices in the paste, I would say that Massaman curry tastes more Indian than a Panang curry. However, Massaman curry is runnier and soup-like, just like a usual red or green Thai curry.

u003cstrongu003eIs Massaman Curry Spicy?u003c/strongu003e

Like all Thai curries, Massaman curry contains a few chillies, so it’s a little bit spicy. However, if compared to other curries like red or green, Massaman would not be as spicy. It’s a very fragrant and aromatic curry. It relies on these flavours rather than intense spiciness.

Easy Vegetable Massaman Curry in 30 minutes

Name: Vegetable Massaman Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 3 Shallots; 3 Garlic cloves (large); 1/4 tsp Black Peppercorns; 1/2 tsp Cumin Seeds (or powdered version); 1/2 tsp Coriander Seeds (or powdered version); 1/2 tsp Cinnamon Powder; 1/2 tsp Cardamom Pods (just the insides); 10 Dried chillies – soaked (or fresh red chillies); 1/2 tsp Galangal; 1 tsp Lemongrass; 1/2 tsp Cloves; 1 tbsp Coriander stalks; 1 tbsp Yellow bean paste / white miso paste; 2 tbsp water; 1 onion - chopped into chunks; 1 potato (~ 300g); 1 block tofu (~ 400g before pressing); 1 Red Pepper - chopped into chunks; 1 Green Pepper - chopped into chunks; 4 tbsp Peanuts; 160ml Coconut cream; 400ml Coconut milk; 1 tbsp Tamarind (use lime juice as a substitute); 2 tbsp Vegan Fish Sauce (use soy sauce as a substitute); 1 tbsp Sugar

Vegetable Massaman Curry

★★★★★

5 from 6 reviews

Author: Jess Saunders
Prep Time: 10
Cook Time: 20
Total Time: 30 minutes
Yield: 4 1x
Diet: Vegan

Description

Vegetable Massaman curry is a Thai-Malay curry, that not as well known as other Thai curries. It has a flavour like no other curry that really makes its mark. We hope you love it as much as we do!

Scale

Ingredients

For the paste:

3 Shallots
3 Garlic cloves (large)
1/4 tsp Black Peppercorns
1/2 tsp Cumin Seeds (or powdered version)
1/2 tsp Coriander Seeds (or powdered version)
1/2 tsp Cinnamon Powder
1/2 tsp Cardamom Pods (just the insides)
10 Dried chillies – soaked (or fresh red chillies)
1/2 tsp Galangal
1 tsp Lemongrass
1/2 tsp Cloves
1 tbsp Coriander stalks
1 tbsp Yellow bean paste / white miso paste
2 tbsp water

For the curry:

1 onion - chopped into chunks
1 potato (~ 300g)
1 block tofu (~ 400g before pressing)
1 Red Pepper - chopped into chunks
1 Green Pepper - chopped into chunks
4 tbsp Peanuts
160ml Coconut cream
400ml Coconut milk
1 tbsp Tamarind (use lime juice as a substitute)
2 tbsp Vegan Fish Sauce (use soy sauce as a substitute)
1 tbsp Sugar

Instructions

Put all the paste ingredients in a cup blender (or whatever blender you have) and blitz until smooth. You could alternatively use a pestle and mortar, but it's requires more effort!
Optional: if frying the tofu for a golden crispy style tofu, do this in a frying pan first. It should take around 10 minutes and you'll need a splash of oil. If using an air fryer, we recommend setting it to 170°C for 7-8 minutes. Then set aside.
In a wok, fry off the full lot of Massaman paste until fragrant.
Add in the potatoes and onion, and mix well with the paste. If you haven't fried off the tofu, add it in now too.
Pour in the coconut cream and stir well.
Then add the coconut milk and continue to stir.
Add in the peanuts, sugar and vegan fish sauce.
Simmer for 10-15 minutes (until potatoes are just about soft) and then add in the tamarind.
Put the peppers (and the fried off tofu – if using) in and stir well. Simmer for a further two minutes. Serve and enjoy.