Vegan massaman-style curry

Name: Vegan massaman-style curry
Prep time: 30 min
Total time: 30 min
Yield: 2
Cuisine: thai
Ingredients: 14 oz waxy potatoes; 5.25 oz green beans; 4 tbsp massaman curry paste; 1 red onion; 1 clove garlic; 0.333 oz ginger; 3 tbsp vegetable oil; 1.75 oz peanuts; 13.5 fl oz water; 13.5 fl oz coconut milk; 2 tbsp creamy peanut butter; 2 tsp brown sugar; 2 tbsp soy sauce; jasmine rice (cooked, for serving); lime (for garnish); cilantro (for garnish)

Based on 25 ratings

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Carolin Roitzheim

Food Editor at Kitchen Stories

"This simple version of the traditional Thai curry is perfect for beginners, as it is quite mild and has a more nutty than spicy taste. It's quick and easy to prepare and at the same time full of flavour and aroma. Thanks to the potatoes and rich coconut sauce, it can even be served without rice, which means this dish requires only one pot. We decided on a vegan version here, but you can add meat, such as chicken drumsticks or beef, if you wish, and season with a little fish sauce, too. If fennel or coriander seeds are part of your spice repertoire, you can also add them in for even more flavor. To do so, simply toast them in the pot before adding the oil and curry paste. You can add other fresh or frozen vegetables into the mix as well!"

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

MetricImperial

400 g

waxy potatoes

150 g

green beans

4 tbsp

massaman curry paste

red onion

1 clove

garlic

10 g

ginger

3 tbsp

vegetable oil

50 g

peanuts

400 ml

water

400 ml

coconut milk

2 tbsp

creamy peanut butter

2 tsp

brown sugar

2 tbsp

soy sauce

jasmine rice (cooked, for serving)

lime (for garnish)

cilantro (for garnish)

Utensils

cutting board, knife, peeler, pot (large), spatula

Nutrition per serving

Cal1056

Fat84 g

Protein23 g

Carb68 g

Step 1/3
- 1 red onion
- 1 clove garlic
- 10 g ginger
- 400 g waxy potatoes
- 150 g green beans
- cutting board
- knife
- peeler
Peel the onion and cut into strips. Peel and finely chop garlic and ginger. Peel potatoes and cut into bite-sized cubes. Wash green beans, remove ends, and cut in half.
Step 2/3
- 3 tbsp vegetable oil
- 50 g peanuts
- 4 tbsp massaman curry paste
- 400 ml water
- 400 ml coconut milk
- 2 tbsp creamy peanut butter
- pot (large)
- spatula
Heat oil in a large pot. Add potatoes and onions and fry on high heat, for approx. 5 min., tossing regularly. Add garlic, ginger and peanuts and fry, approx. 2 min. Add curry paste, fry briefly, approx. 2 min., until fragrant. Finally, add water, coconut milk, peanut butter, and beans to the pot. Bring to a boil, then reduce the heat to medium-low and let cook with the lid on, approx. 20 min. Until the beans are cooked and the curry has a rich gravy.
Step 3/3
- 2 tsp brown sugar
- 2 tbsp soy sauce
- jasmine rice (cooked, for serving)
- lime (for garnish)
- cilantro (for garnish)
Season the curry with brown sugar and soy sauce and add further seasoning to taste, if desired. Garnish with lime slices and cilantro and serve with rice, if desired. Enjoy!
Enjoy your meal!