Ingredients
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2-3 For the Curry Paste - whole cloves
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1 Small piece cinnamon stick
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3 Whole cardamom pods
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1 Small piece nutmeg
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2 tsp Whole coriander seeds
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1.5 tsp Cumin (jeera)
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10 Black peppercorns
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1 Stick lemongrass, finely chopped
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4-5 Cloves garlic
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5-6 Small onions (shallots)
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1 Small piece galangal, finely chopped (or ginger)
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1 Lemon or lime (zest only)
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5-6 Dry red chillies, soaked
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A handful of coriander stems
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2 tbsp For the Curry - cooking oil
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1 Star anise
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1.5 cups Mixed vegetables (sweet potatoes, carrots, pumpkin, eggplant/baingan, French beans, shallots - all cut into big chunks)
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150gm Tofu or Paneer, cut into big cubes
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1/4 cup Green peas
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1/2 cup water
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Salt to taste
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1.5 cups Coconut milk
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2 tsp Jaggery
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2 tsp Tamarind pulp
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1 tbsp Peanut butter (optional, but highly recommended)
About
With this recipe video, you will be able to master the ultimate creamy, aromatic Thai Massaman Curry right in your kitchen, and you won’t believe how easy it is to make this takeout classic at home! The secret is entirely in the freshly ground spice paste.
Nutrition Profile
This curry offers a fantastic balance of macronutrients. It is rich in highly satiating, plant-based fats from the coconut milk and peanut butter. The diverse mix of vegetables provides an excellent dose of dietary fiber, vitamins A and C, and potassium. The freshly ground spices also offer a potent array of natural anti-inflammatory compounds.
Estimated Nutritional Values (per serving, assuming 4 servings):
* Calories: 380 kcal
* Protein: 11g
* Carbohydrates: 28g
* Fat: 26g
Steps
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1
Done
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Toast the Spices Keep the flame low to prevent burning Dry roast the cloves, cinnamon stick, cardamom, nutmeg, coriander seeds, cumin, and black peppercorns in a pan. Once you get a nice toasty aroma, turn off the heat and let the whole spices cool down completely. |
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2
Done
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Grind the Dry Spices Pound or grind the cooled roasted spices into a fine powder. |
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3
Done
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Blend the Curry Paste To the powdered spices, add the chopped lemongrass, garlic, shallots, galangal (or ginger), lemon/lime zest, soaked dry red chillies, and coriander stems. Grind everything together with a splash of water if needed to make a smooth, vibrant paste. |
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4
Done
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Fry the Paste In a large pan, heat 2 tbsp of oil. Add the star anise and your freshly prepared curry paste. Fry this paste on a slow flame for about 7-8 minutes until it becomes dry and fragrant. |
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5
Done
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Prep the Protein If using tofu If you are using tofu, lightly fry or roast the cubes in a separate pan before adding them to the curry so they hold their shape. |
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6
Done
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6. Combine Vegetables and Protein Add your 1.5 cups of big vegetable chunks (sweet potatoes, carrots, pumpkin, eggplant, beans, shallots) and the tofu/paneer to the cooked paste. Mix thoroughly to coat everything in the spices. |
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7
Done
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Simmer Add the green peas, 1/2 cup of water, and salt to taste. Let the vegetables cook gently until they are almost done—be careful not to overcook them so they maintain some bite. |
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8
Done
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Add Coconut Milk Pour in the 1.5 cups of coconut milk. Stir gently and cook just until the curry reaches one gentle boil. |
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9
Done
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Final Flavor Balancing Turn off the heat. Stir in the jaggery, tamarind pulp, and peanut butter. Mix everything well so the sweet, sour, and nutty flavors melt into the sauce. Serve hot alongside steamed rice. |
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10
Done
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Zero-Waste & Substitutes * Zero-Waste Tip: The recipe perfectly utilises coriander stems, which are often thrown away but pack immense flavour. You can also save the vegetable peels (from the carrots and sweet potatoes) in a freezer bag to boil down later for homemade vegetable broth. |
