Thai Vegan Massaman Curry
Thai cuisine is one of the most popular international cuisines in India. The shared cultural, culinary, and historical heritage shared by Thais and Indians makes Thai food much more familiar and palatable to us. The sheer variety and culinary possibilities in Thai food are staggering. It has something to offer every palate, whether you’re vegetarian, vegan, pescatarian, or non-vegetarian. Thai cuisine is both versatile and inclusive. How, might you ask? Well with a few simple inclusions and substitutions, people of all culinary persuasions can enjoy the same taste, with ingredients of their choice.
Along with the red, green, and yellow curries that most of us are familiar with, massaman is another popular curry originating in Thailand. It is in its truest sense a fusion style of curry. It has influences from local Thai, to Indian spices and hints of Persian cooking as well. It is a relatively mild, albeit flavourful and rich curry. Legend has it that the word Massaman is a corruption of the Farsi word ‘mosalman’ or ‘Muslim’, after Persian or Arab traders who introduced spices like Cinnamon, Pepper, and others from India to the Thai archipelago.
Massaman curry was most likely an adaptation of a local Thai curry, in conjunction with Indian spices. This was probably first concocted by these Muslim traders. In 2018, the popular online streaming platform CNNGo declared Thai Massaman Curry as #1 in its list of the World’s most delicious foods. High praise indeed!
As stated earlier, Thai food is very inclusive, and to prove this, today let’s show you how to cook a vegan variant of Thai Massaman Curry.
1. Parboil 150 gm sweet potato for about 5 mins and keep aside
2. In a pan pour one tbsp of vegetable oil on a medium heat
3. Add 70 gm Blue Elephant Massaman Curry paste and begin cooking the paste
4. To the paste add 200ml of coconut milk and mix well
5. As the curry starts to simmer, add 100 ml of water
6. Add 2 pieces of Star Anise and 1 stick of cinnamon
7. In quick succession add the sweet potatoes, pineapple, okra, chickpeas, snap peas, and a handful of cashews to the pan and allow to combine and cook
8. As the vegetables are cooking add 1 tbsp each of Light Soy Sauce and Rice Vinegar, followed by 1 tbsp of Sugar and ¼ tbsp of Salt
9. Combine well and serve in a serving dish/bowl
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Buy ingredients for this recipe
| Thumbnail | Name | Categories | Price | Buy |
|---|---|---|---|---|
       | D'aucy Chick Peas, 400g | Canned Vegetables, Flat Rs. 99 Only, Gourmet Food, Mushrooms and Canned Food, Offers, Ready to Eat Products, Upto 50% Off | Original price was: ₹225.00.₹99.00Current price is: ₹99.00. | Out of stock |
         | Blue Elephant Rice Vinegar,200ml | Gourmet Food, Offers, Oils & Vinegars, Upto 30% Off, Upto 50% Off, Vinegar | Original price was: ₹275.00.₹248.00Current price is: ₹248.00. | |
           | Blue Elephant Thai Light Soya Sauce | Cooking Sauces, Flat 50% Off, Gourmet Food, Offers, Sauces and Pastes | ₹245.00 – ₹263.00 | Add to cart This product has multiple variants. The options may be chosen on the product page Original price was: ₹255.00.₹245.00Current price is: ₹245.00. Original price was: ₹525.00.₹263.00Current price is: ₹263.00. Out of stock |
          | Blue Elephant Gluten Free Thai Massaman Curry Paste | Curry Paste, Flat 50% Off, Flat Rs. 99 Only, Gourmet Food, Offers, Sauces and Pastes, Upto 50% Off | ₹262.00 – ₹400.00 | Out of stock |
Ingredients
Directions
1. Parboil 150 gm sweet potato for about 5 mins and keep aside
2. In a pan pour one tbsp of vegetable oil on a medium heat
3. Add 70 gm Blue Elephant Massaman Curry paste and begin cooking the paste
4. To the paste add 200ml of coconut milk and mix well
5. As the curry starts to simmer, add 100 ml of water
6. Add 2 pieces of Star Anise and 1 stick of cinnamon
7. In quick succession add the sweet potatoes, pineapple, okra, chickpeas, snap peas, and a handful of cashews to the pan and allow to combine and cook
8. As the vegetables are cooking add 1 tbsp each of Light Soy Sauce and Rice Vinegar, followed by 1 tbsp of Sugar and ¼ tbsp of Salt
9. Combine well and serve in a serving dish/bowl
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