Veg Massaman Curry Recipe With Curry Paste Made From Scratch

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, and pork is often less expensive.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories, while evaporated milk is more budget-friendly.

massaman curry paste

💰Cheaper: homemade curry paste

Homemade versions can be cheaper and tailored to personal taste.

peanuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds provide healthy fats, while sunflower seeds are often less expensive.

Take all the ingredients listed under curry paste and grind it along with a little water. Grind to a paste. Set aside.

Heat coconut oil in a pan and add in the whole spices. Sauté for a few seconds. Add in the curry paste. Sauté the curry paste till the oil is separated and the mixture is dry.

Add in the diced onions and sauté for a minute. Add little water. Add in the salt, palm sugar, red chilli powder, lemon grass and kaffir lime leaves. Add in the veggies – potatoes, carrots and beans. Cover and cook for 10-12 minutes on medium flame. Add in green peas and cook for a few minutes more. Add a little water if the mixture looks dry.

In the mean time, soak the tamarind in hot water. Soak for 10-15 minutes. Squeeze to extract the tamarind pulp. Discard the seeds and the pith. Add in the tamarind extract to the pan. Cook for a few minutes. Add in the peanut butter and coconut milk. Add in the bell peppers. Simmer for a few minutes.

Finally, finish with a generous sprinkling of coriander leaves and spring onions. Top the massaman curry with roasted peanuts and spring onions. Serve the curry with rice.

Cooking Techniques

Spice Level:

Dietary

Allergens