Vegan massaman-style curry

Vegan massaman-style curry

Based on 18 ratings
Carolin Roitzheim

Carolin Roitzheim

Food Editor at Kitchen Stories

"This simple version of the traditional Thai curry is perfect for beginners, as it is quite mild and has a more nutty than spicy taste. It's quick and easy to prepare and at the same time full of flavour and aroma. Thanks to the potatoes and rich coconut sauce, it can even be served without rice, which means this dish requires only one pot. We decided on a vegan version here, but you can add meat, such as chicken drumsticks or beef, if you wish, and season with a little fish sauce, too. If fennel or coriander seeds are part of your spice repertoire, you can also add them in for even more flavor. To do so, simply toast them in the pot before adding the oil and curry paste. You can add other fresh or frozen vegetables into the mix as well!"

Difficulty

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

Ingredients

Servings2
400 g
waxy potatoes
150 g
green beans
4 tbsp
massaman curry paste
1
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)
MetricImperial

Utensils

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

How-To Videos

how-to-cook-basmati-rice

How to cook basmati rice

how-to-prepare-garlic

How to prepare garlic

how-to-cut-an-onion

How to cut an onion

how-to-peel-ginger

How to peel ginger

Nutrition per serving

Cal1056
Protein23 g
Fat84 g
Carb68 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.
    • 1 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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