This recipe is yet another Thai classic. To remind folks, one of our earlier offerings was Green Thai curry. Massaman curry is a mild Thai curry which is influenced by spices used regularly in Indian cuisine. The uniqueness of Massaman is that the curry ingredients are dry roasted to enhance the flavor and the paste is hand-pounded. Maybe because of this, the paste is coarse and not a smooth paste.
Here I am sharing a simple Massaman paste recipe that can be made at home with regularly used spices and herbs. This paste is also vegan. By making our own curry paste, we avoid unnecessary additives and any preservatives. A fair warning; this paste is so good, you won’t buy it from a store again!
The paste can be made in advance and stored in glass jars in the fridge for up to a month. I also freeze extra jars for several months and pull it out when needed.
Once the paste is made, putting this dish together is a breeze. Just cook your veggies in a mixture of coconut milk diluted with almond milk along with the curry paste. By bringing in almond milk we make this curry richer without adding many calories. Then finish off the dish by adding thick coconut milk and simmering it gently.
Vegetables used for Massaman are usually potatoes, carrots, and some protein. I used broccolini and green romanesco cauliflower in the place of protein. I lightly roasted the broccolini and cauliflower in the oven with a sprinkle of rice flour. This gives it a light crunch and the vegetables stay crisp.
The resulting curry was unique, delicious, heart-warming and thoroughly satisfying. We soaked up this flavorful curry in plain brown rice and licked our plates clean. YUMMY!!
Vegan massaman curry (homemade paste recipe included)
- 2 cups Almond milk
- 2 cups Coconut milk
- 2 tbsps Massaman curry paste
- 1 cup Potatoes diced
- 1 cup Carrots diced
- 1 cup Broccolini floret
- 2 cups Cauliflower florets
- 2 tbsps Rice flour
- 2 tbsps Oil
- Oven roast the broccolini and cauliflower coated with rice flour and oil in a hot oven at 425 degrees for 10 minutes until lightly browned
- Pan fry the potatoes and carrots
- Add the almond milk, 1/2 cup of coconut milk and 1 tbsp of curry paste, simmer until potatoes and carrots are cooked
- Add the broccolini and cauliflower, along with 1 tbsp of curry paste, season with salt and mix well
- Add the remaining coconut milk and bring to a very low boil and turn off the heat
- Serve with rice