Massaman Curry - Massaman Curry Recipe | Kathys Vegan Kitchen

By: kathysvegankitchen kitchen from kathysvegankitchen.com

Massaman Curry - Massaman Curry Recipe Kathys Vegan Kitchen

By: kathysvegankitchen kitchen from kathysvegankitchen.com

"The best Massaman Curry Recipe - Vegan / Vegetarian Style! Mouth watering delicious Massaman Curry Thai that everyone will love. Share & Pin now! Recently, I asked people on my Facebook page, if they could “veganize” anything what would it be? And someone suggested Massaman curry. Since I love Thia food, and I have never tried Massaman curry, I thought I would give it a try, and then make my own vegan version. "

NotesThe best Massaman Curry Recipe - Vegan / Vegetarian Style! Mouth watering delicious Massaman Curry Thai that everyone will love. Share & Pin now!

Click here for the recipe

Serves2

Chilling Time2 min

Cooking Time10 min

Cooking MethodGrilling

Cooking Vessel SizeMassaman Curry

Ingredients

1 (1-ounce) white onion
2 cloves garlic
2 tablespoons ginger
1 (4-ounce) Massaman Curry Paste
2 tablespoons Red Thai Curry Paste
lemongrass
2 large carrots
2 large potatoes
2 ounces white button mushrooms
1 3 tablespoon peanut butter
3 tablespoon prepared brown rice
1 head broccoli
1 coconut milk
1 cup veggie broth
1 cup fresh cilantro, chopped
1 cup cut in 6 wedges

Instructions

Begin by sauteing the shallots, onions, garlic, lemongrass, and ginger.
Add about 1/4 cup of the vegetable broth to prevent sticking.
Add the Massaman Curry Paste, the Thai Chili Paste, peanut butter, and half of the coconut milk.
Reduce heat and stir to prevent coconut milk from burning.
Then, add the potatoes
Pour remaining vegetable broth over the potatoes and bring to a boil
Next, add the carrots and mushrooms
Stir and bring to a boil.
Cover and reduce to simmer for 10 minutes, allowing the potatoes and carrots to cook through.
Test the potatoes to make sure they are almost done before going to the next step (this will depend on how large you cut your potatoes)
Now, uncover the pot and add the remaining coconut milk
Stir, bring to a boil
Add red peppers and broccoli (these vegetables are added last to ensure they are cooked the least amount of time, so they are not overcooked)
Make sure the broccoli and carrots are submerged in the fluid so they cook
Cook for 6-8 minutes, testing the broccoli to make sure it isn't overcooked