Vegetarian Massaman Curry
This rich and savory coconut curry is flavored with a mild Thai Massaman curry paste, and coconut milk. Extra star anise helps bring this curry to life, along with peanuts and tamarind sauce. Thai chilies are optional.
Servings: 4 with rice
Calories: 557kcal
Equipment
Ingredients
- 1 tablespoon cooking oil
- 1 large onion chopped
- 3 Thai chilies chopped
- ¼ cup Thai Massaman curry paste
- 1 400 ml can coconut milk
- 1 cup water
- 2 lb. potatoes 900 grams, peeled and cubed
- 2 large carrots peeled and sliced
- ¼ cup peanuts
- 3 whole star anise
- 1-2 teaspoons tamarind paste
- 2 teaspoon brown sugar packed
- rice to serve, optional
Instructions
- Heat a large skillet over medium high heat.
- Add cooking oil and then add onions. Cook for 2-3 minutes, or until softening.
- Add Thai chilies and cook, stirring, for about a minute. Be aware of the spicy fumes from the chilies. Turn your stove exhaust fan on.
- Add the curry paste and 1/2 cup of coconut milk (just the creamy part at the top of the can). Fry the curry paste and coconut milk together until they are combined and the curry paste has been cooked through, about 2-3 minutes.
- Add the rest of the coconut milk and the water. Stir.
- Add the potatoes, carrots, peanuts, and anise stars. Bring to a boil. Turn down to a simmer and let cook until potatoes are fork tender, about 15-20 minutes, depending on the size of your potato cubes.
- Once potatoes are cooked through, add the tamarind paste and brown sugar. Stir to combine and serve the curry on top of rice.
Video
Notes
- What it more filling? Serve this curry with rice.
- Not vegetarian? Add cubed chicken with the onions.
- Want to spice it up? Add more Thai red chilies. I use 6-8.
Nutrition
Calories: 557kcal | Carbohydrates: 59g | Protein: 11g | Fat: 34g | Fiber: 11g | Sugar: 12g | Calcium: 106mg | Iron: 5mg
https://www.pipercooks.com/easy-vegetarian-massaman-curry/
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