Thai Coconut Massaman Curry
Easy one-pot Thai coconut Massaman vegetable curry for a speedy midweek supper when you need food on the table fast but don’t want to compromise on flavour.
Although we are using a shop-bought curry paste for quickness, we are definitely not compromising on flavour here, I have added toasted spices, fresh lemongrass, ginger and limes to up the “oomph”.
What is a Massaman curry?
Massaman curry is a rich, flavourful, and mildly spicy Thai curry. Although the curry has Thai roots, its sweet coconut flavour is a fusion between Malay, Indian and Persia cuisines.
The richness comes from the coconut milk and mild paste which is used as a base, as for many Thai curries it’s the creaminess that makes it very family friendly.
Shop-bought curry paste
I will always advocate making your own curry paste from scratch but yes there are times when a good shop-bought  comes in handy.
I found a very good curry paste (Woolworths) with zero nasties in and decided that tonight this will have to do.
Why make your own curry paste
Making your own curry paste is 100% packed with more fresh flavours than shop-bought, and because it’s homemade, you get to add your favourite spices while leaving out spices you don’t like. Why not try my homemade Massaman Curry PasteÂ
Seasonal swaps
You can use any veggies here, just stick to the same quantities. I love Abby potatoes but you can use sweet potatoes, butternut or pumpkin too.
Thai Coconut Massaman Curry
Equipment
- mortar and pestle
Ingredients
- 2 tbsp extra virgin coconut oil or olive oil
- 2 red onions very finely sliced (mandolin if you have one)
- 70 g store bought Massaman paste 90g if homemade
- 6 cm fresh ginger grated
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon whole cardamon bashed, seeds removed
- 2 lemongrass sticks bashed, hard green layers removed, white inner part finely chopped
- 1 x 400g tin organic coconut milk
- 350 g sweet potatoes or potatoes peeled, chopped in small chunks
- 2 cups mixed cauliflower & broccoli florets cut into bitesized
- 2 handful fresh coriander leaves only, finely chopped
- 1/4 cup cashew nuts opt
- zest of 1 lime juice to taste
- soy or salt to taste
Instructions
- Heat the coconut oil in your saucepan over a medium heat, add the onions and cook, covered, stirring occasionally until golden and completely soft.
- Meanwhile, toast your spices in a dry pan (no oil) until fragrant, grind fine in a mortar and pestle and set aside.
- Once the onions are soft, add the paste, stir until fragrant about 3 min.
- Add the ginger and toasted spices and stir until fragrant, another 3 min.
- Add a pinch of salt and the coconut milk and stir to combine, add a tin full of water & swirl until the last bit of the milk & cream is out, heat the milk until steamy but take care not to boil.
- Add your sweet potato/potato and bashed lemongrass, cook for 10/12min, covered or until the potato is beginning to soften (sweet potato cooks quicker than you think), add the broccoli and cauliflower florets and cook for 5 minutes until al dente (soft but with a bite).
- Add the toasted cashew nuts.
- Season with some lime zest and juice and add more salt if needed. The seasoning is really important, adjust with limes, salt or soy. Add the chopped coriander.
- Serve with some steamed rice on the side.
