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Vegan massaman curry from the South of Thailand

Updated: Sep 17, 2020


Massaman curry comes from the south of Thailand and is a thick sauce with a mild, slightly sweet flavor. Massaman curry dishes distinguish themselves by the inclusion of several spices and peanuts (or cashewnuts), which is uncommon in other Thai curries.

This vegan massaman curry is made with tofu, cashewnuts and pumpkin and of course we used our home made vegan massaman curry paste.



 

VEGAN THAI PINEAPPLE CURRY

Prep time: 10 minutes Cook time: 20 minutes Total time: 30 minutes Serves: 2-6 people (in Thailand curry is just one side dish, if you have more side dishes, you can serve more people)


INGREDIENTS

  • 2 cups of homemade coconut milk

  • 1/4 cup homemade massaman curry paste

  • 1 piece of pumpkin or sweet potato

  • 2 cups fresh green beans

  • 1 red sweet pepper or red banana pepper

  • 500 grams extra firm tofu

  • 1 tablespoon of vegetable oil

  • 4 spring onions sliced

  • 1/4 cup roasted peanuts or cashewnuts, chopped


EQUIPMENT

  • A heavy bottom saucepan

  • A second saucepan for the tofo

  • A big spoon

  • A bowl for serving


PREPARATION

  • Make your own coconut milk

  • Make your own massaman curry paste

  • Cut the pumpkin or sweet potato in cubes of 1-2 cm

  • Chop the beans in pieces of 2,5 to 5 centimetre

  • Dice the red pepper in bite sized cubes

  • Drain and press the tofu and dice the tofu in bite sized cubes

  • Chop the peanuts/cashewnuts

  • Slice the spring onions

METHOD

  • Mix coconut milk and curry paste in large saucepan. Heat to a simmer, stir on a regular base

  • Add sweet potato or pumpkin, let it simmer for 10 minutes

  • Add green beans and simmer about another 4 minute

  • Add the pepper, simmer for another 2minutes.

  • Your curry should be thick and creamy by now and your veggies tender.

  • While your curry is simmering, you can fry the tofu

  • Heat oil and pan fry tofu pieces on each side until slightly browned.

  • Add the fried tofu to the curry.

  • Ladle into a serving bowl

Serve the Massaman Curry along with steamed brown rice and sprinkled with spring onions, peanuts/cashewnuts on top for decoration.


 

This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND.


Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley!


A MEAL WITH A VIEW.


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