Vegan massaman-style curry

Based on 14 ratings

Carolin Roitzheim

Editorial Assistant at Kitchen Stories

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
400 g waxy potatoes
150 g green beans
4 tbsp massaman curry paste
red onion
1 clove garlic
10 g ginger
3 tbsp vegetable oil
50 g peanuts
400 ml water
400 ml coconut milk
2 tbsp creamy peanut butter
2 tsp brown sugar
2 tbsp soy sauce
jasmine rice (cooked, for serving)
lime (for garnish)
cilantro (for garnish)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • peeler
  • pot (large)
  • spatula

Nutrition per serving

Cal
1056
Protein
23 g
Fat
84 g
Carb
68 g
  • Step 1/3

    Peel the onion and cut into strips. Peel and finely chop garlic and ginger. Peel potatoes and cut into bite-sized cubes. Wash green beans, remove ends, and cut in half.
    • red onion
    • 1 clove garlic
    • 10 g ginger
    • 400 g waxy potatoes
    • 150 g green beans
    • cutting board
    • knife
    • peeler

    Peel the onion and cut into strips. Peel and finely chop garlic and ginger. Peel potatoes and cut into bite-sized cubes. Wash green beans, remove ends, and cut in half.

  • Step 2/3

    Heat oil in a large pot. Add potatoes and onions and fry on high heat, for approx. 5 min., tossing regularly. Add garlic, ginger and peanuts and fry, approx. 2 min. Add curry paste, fry briefly, approx. 2 min., until fragrant. Finally, add water, coconut milk, peanut butter, and beans to the pot. Bring to a boil, then reduce the heat to medium-low and let cook with the lid on, approx. 20 min. Until the beans are cooked and the curry has a rich gravy.
    • 3 tbsp vegetable oil
    • 50 g peanuts
    • 4 tbsp massaman curry paste
    • 400 ml water
    • 400 ml coconut milk
    • 2 tbsp creamy peanut butter
    • pot (large)
    • spatula

    Heat oil in a large pot. Add potatoes and onions and fry on high heat, for approx. 5 min., tossing regularly. Add garlic, ginger and peanuts and fry, approx. 2 min. Add curry paste, fry briefly, approx. 2 min., until fragrant. Finally, add water, coconut milk, peanut butter, and beans to the pot. Bring to a boil, then reduce the heat to medium-low and let cook with the lid on, approx. 20 min. Until the beans are cooked and the curry has a rich gravy.

  • Step 3/3

    Season the curry with brown sugar and soy sauce and add further seasoning to taste, if desired. Garnish with lime slices and cilantro and serve with rice, if desired. Enjoy!
    • 2 tsp brown sugar
    • 2 tbsp soy sauce
    • jasmine rice (cooked, for serving)
    • lime (for garnish)
    • cilantro (for garnish)

    Season the curry with brown sugar and soy sauce and add further seasoning to taste, if desired. Garnish with lime slices and cilantro and serve with rice, if desired. Enjoy!

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