Thai Massaman Curry with Vegetables

June 03, 2021

Thai Massaman Curry with Vegetables

Thai Massaman Curry has its roots in India but is a fusion of Thai- and Indian-style curries. So with the addition to the usual Thai curry ingredients like coconut milk, lemongrass, and galangal, it is fragrant and combines dry whole spices like cumin, coriander and cinnamon which comes from the Indian side.

Serves 3

Ingredients

For the Massaman Curry Paste

5 to 6 tablespoons Roasted Peanuts

1 Spring Onion Green/ Small onion finely chopped

3 cloves Garlic

2 to 3 Dry Red Chillies(deseeded)

1 inch Galangal/ginger

1 Stalk Lemon Grass , chopped

Aromatics for roasting

1/2 teaspoon Coriander Seeds

1/2 teaspoon Cumin seeds

2 Cloves

1 Bay leaf

2 Cardamom Pods

1/2 inch Cinnamon Stick

For the Massaman Curry

Olive oil

300 ml Coconut milk

200 grams Paneer

2 - 3 Tablespoon of Massaman Curry paste

1 Bell pepper rough chop *

1 Carrot rough chop*

1 Zuchinni rough chop*

2 teaspoons sweetener

Water( around 1 cup)

Salt to taste

Garnish with roasted crushed peanuts

***Veggies that can be added are zuchinni, brinjal, potatoes and brocoli( based on your taste and preference)

*I have additionally added 1 onion diced and separated but that is just for the crunch and is completely optional

Thai Massaman Curry (Video)

Preperation-

1.Put the dry red Chillies in hot water for around 30 minutes. Drain and keep aside

2.Dry roast the ingredients.

Place all the ingredients for roasting in small roasting pan. Roast them on medium heat for about 2 to 4 minutes. Once roasted, turn off the heat and keep it aside.

Method

~Massaman curry paste

Add all the ingredients for the Curry Paste along with the roasted spices into a mixer grinder and make a smooth paste by adding just a little water. Keep aside

~The vegetables

Heat a teaspoon of oil in a heavy-bottomed saucepan; add the vegetables into it, sprinkle some salt and stir fry until partially cooked. Keep aside.

~The massaman curry

In a pan add 2 tablespoon oil and add 2 tablespoon of the curry paste( and additional one spoon can be added for a stronger curry flavour). After cooking the paste for 3 to 5 minutes add the partially cooked veggies and saute for another 2 minutes.

Add water( 1/2 cup) just enough for the paste to combine with the veggies and deglaze the pot.

Add the coconut milk, sweetener, paneer more water(1/2cup) and salt*. Give all the ingredients a stir and bring it to a brisk boil for 3 to 4 minutes. Adjust the consistency of the curry by adding more water if required. Check the salt and spice levels and adjust to suit your taste.

*After adding the coconut milk you can additionally add largely chopped lemongrass leaves but remember to take it out before serving.