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Vegetable Massaman Curry in a blue seckled bowl. Potatoes, tofu, chillies, peppers and peanuts are visible
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Vegetable Massaman Curry

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!
Course Dinner
Cuisine Thai
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 613kcal
Author Jess & Dan

Ingredients

For the paste:

  • 3 Shallots
  • 3 cloves garlic
  • ¼ teaspoon Black Peppercorns
  • ½ teaspoon Cumin Seeds or powdered version
  • ½ teaspoon Coriander Seeds or powdered version
  • ½ teaspoon Cinnamon Powder
  • ½ teaspoon Cardamom Pods just the insides
  • 10 Dried chillies – soaked (or fresh red chillies)
  • ½ teaspoon Galangal
  • 1 teaspoon Lemongrass
  • ½ teaspoon Cloves
  • 1 tablespoon Coriander stalks
  • 1 tablespoon Yellow bean paste or white miso paste
  • 2 tablespoon water

For the curry:

  • 1 onion - chopped into chunks
  • 300 g potato ~ 1 large potato
  • 400 g tofu – firm tofu
  • 1 Red Pepper - chopped into chunks
  • 1 Green Pepper - chopped into chunks
  • 4 tablespoon Peanuts
  • 160 ml Coconut cream
  • 400 ml Coconut milk
  • 1 tablespoon Tamarind use lime juice as a substitute
  • 2 tablespoon Vegan Fish Sauce use soy sauce as a substitute
  • 1 tablespoon 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.
    400 g tofu
  • 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.
    300 g potato, 1 onion
  • Pour in the coconut cream and stir well.
    160 ml Coconut cream
  • Then add the coconut milk and continue to stir.
    400 ml Coconut milk
  • Add in the peanuts, sugar and vegan fish sauce.
    4 tablespoon Peanuts, 1 tablespoon Sugar, 2 tablespoon Vegan Fish Sauce
  • Simmer for 10-15 minutes (until potatoes are just about soft) and then add in the tamarind.
    1 tablespoon Tamarind
  • Put the peppers (and the fried off tofu – if using) in and stir well. Simmer for a further two minutes. Serve and enjoy.
    1 Red Pepper, 1 Green Pepper

Video

Nutrition

Calories: 613kcal | Carbohydrates: 67g | Protein: 18g | Fat: 32g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 701mg | Potassium: 710mg | Fiber: 8g | Sugar: 38g | Vitamin A: 1393IU | Vitamin C: 82mg | Calcium: 185mg | Iron: 4mg