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January 18, 2017 Curry

Vegan Thai Peanut Curry {Massaman}

Vegan Thai Peanut Curry {Massaman}Vegan Thai Peanut Curry {Massaman}2 weeks eating my way through Southern Thailand made quite an impression on me (and my digestive tract but that’s for another blog)

I may be back in fleece weather but my mind (and circadian rhythm) is definitely still spooning firey curry into my mouth on the beach. Can ya blame me?

Amidst the blur of Singha beer at sunset and morning coconut shakes, the dish that stuck out the most was the Massaman curry I enjoyed on the island of Koh Phi Phi.

While the island was overrun with tipsy backpackers searching for ‘The Beach’, and my ‘bungalow’ was neon orange and roach-laden, this curry made the stop-over worth it. 

It’s peanutty without being overbearing, creamy with coconut while still being incredibly punchy, and its THICK with chunky potatoes. Extra crunch from bell peppers or green beans are just a bonus at this point…

Here me out when I say this is one of those curries that a jar of Thai Kitchen just won’t do it for.

But don’t run away yet! I paired the ingredients down to JUST necessities so you can throw it together without carving out a Sunday. Plus the the satisfaction you’ll get from throwing everything into the food processor and whizzing up your very own homemade curry paste will be so worth it. Right???? Right!??????

What’s your most memorable vacation dish?

Vegan Thai Peanut Curry {Massaman}Vegan Thai Peanut Curry {Massaman}

The peanut curry paste recipe is adapted from the beautiful Connoisseurss Veg’s Massaman Curry

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Vegan Thai Peanut Curry {Massaman}

Ingredients

    For the peanut massaman curry paste:
  • 1/2 cup roasted salted peanuts
  • 2 shallots
  • 5 cloves of garlic
  • 6 dried red chili peppers, soaked in hot water and then deseeded (use gloves)*
  • 3 tbsp fresh ginger, roughly chopped
  • 1.5 tsp ground turmeric
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp cinnamon
  • 1 stalk of lemongrass, chopped roughly**
  • 1 1/2 tsp lime rind
  • 1/4 cup soy sauce
  • 1/4 cup maple syrup
  • juice of 2 limes
  • For the massman curry:
  • 1/3 cup + more peanut massaman curry paste
  • 2 cans full fat coconut milk (540 ml)
  • 1 large sweet potato, cut into 2 inch chunks (roughly 1 1/2 cup)
  • 1 large yukon gold potato, cut into 2 inch chunks (roughly 1 1/2 cup)
  • 1 cup green beans or snap peas, trimmed and cut into 1 inch pieces.
  • 1 cup vegetable broth
  • Toppings: Green onion, pickled shallots, roasted peanuts, cilantro.

Method

  1. To make the curry paste, add all of the ingredients in a food processor and blend until a paste forms (about 60 seconds)
  2. In a large pot, add the coconut milk, vegetable broth and 1/3 cup of massman curry paste over medium high heat. Bring to a simmer for 1 minute, stirring to combine.
  3. Add in the russet and sweet potatoes. Cook for 10 minutes on medium heat until almost fork-tender.
  4. Add in the green beans. Taste. At this point I added a couple tablespoon more curry paste for punch. Season with salt.
  5. Simmer for 5 to 10 minutes more, until the potatoes are soft and the green beans tender crisp. If you want to crush the potatoes with a spoon or potato masher this will add to the creamy texture a bit. Curry should be thick and creamy by this time.
  6. Spoon into bowls and serve with basmati rice and toppings!
  7. Store in an air tight container for up to 5 days, or freeze.

Notes

*For a medium-spiced curry. Add more if you like it really spicy. **Could probably sub with prepared lemongrass in a jar, around 3 tbsp. ***A note on colour. I happened to use purple potatoes during this photoshoot which leeched a blue-green colour into the soup (not reccomended). If you're curry looks different, that is totally normal!

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https://earthandoven.com/2017/01/18/vegan-thai-peanut-curry-massaman/

Categories: Curry

About Meredith | Earth & Oven

Trained as a nutritionist and recipe developer, I'm on a mission to make healthy eating tastier, simpler, and more fun...more about E & O

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HEY! I'm Meredith

One part nutritionist, one part butter-worshipping recipe developer, my mission is to create insanely delicious, simple, and nourishing recipes that will become tried & true staples in your kitchen - in 30 minutes & 12 ingredients or less!

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