Happy May! Welcome to the COOK WITH ME section of my site. I like to tell people that I like cooking ALMOST as much as I like eating. This delicious, Vegetarian Massaman Curry is an easy dish to prepare and, is always a huge hit. It is also one of the tastiest curries I have ever had, and I eat a lot of curries. If you are anything like me, you will continually crave it.
Location of the month: Nevada, USA
Recipe of the month: Massaman Curry
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Grab your spices, spoons, a delicious beverage to enjoy while you cook (mine was coffee today,) and come hungry as you COOK WITH ME. ♥
Wait, What does Curry have to do with Nevada?
This might seem like an interesting choice of recipe for the featured location of the month. [I am still not quite sure what a typical ‘Nevada dish’ would be ..tell me in the comments below if you know some classic foods to Nevada.]
However, I do know that I had some of the most amazing Thai food since Thailand at Lotus of Siam. Have you ever had food that is nearly spiritual to eat? That is here. It was even made it on my 10 BEST Experiences in Las Vegas.
What is Massaman Curry?
The spices and flavors found in Massaman curry are not typical for Thai curries. That is what makes this curry unlike anything else you have had. This Muslim influenced curry often contains Cinnamon, cloves, nutmeg, and cardamom combined with typical Thai flavors of lemongrass and coconut for a truly unique flavor roller coaster that is both comforting and exciting at the same time.
After reading through several different recipes for Massaman curry, Thai Food Master had prepared an AMAZING history lesson behind the dish along with providing the first recorded recipe for the dish, translated from Thai.
“Considered by some to be the most famous, and the most delicious dish in Thai cooking, the story of Massaman curry is interwoven with trade, politics, and religion in 17th-century Siam. The story is filled with mighty kings, legendary explorers, and unsolved mysteries, adding an air of magic and power to this already-heavenly perfumed dish, and thickening the plot of this full-bodied, coconut-based curry’s birth.” – Thai Food Master
Pictured with Upcycled, Reusable Napkins from the shop ♥
How to Cook with Me
There are two options when it comes to making curry; to use a premade curry paste or to make your own. A note here to those who are vegetarian and vegan; animal products are often used in pastes so be sure to read the ingredients if that is the route you choose. However, this paste is NO DOUBT the best Massaman Curry I have ever had.
For this massaman paste recipe creation, I took inspiration from two different recipes. The first ever recorded recipe of Massaman Curry found via Thai Food Master. Along with a veganized Massaman Curry from Connoisseurus Veg. I created my own ratios and ingredients based on my flavor profile and what was in my kitchen.
I like to keep my recipes as authentic as possible, but life is life and we like what we like when it comes to eating. There is no shame in my kitchen. Feel free to switch out ingredients to things you have on hand, taking out what you don’t like, meeting your diet restrictions, or even completely playing with your own ideas. Cooking is both a science and an art- feel empowered to make it your own, and a mess.
Notes on Ingredients:
- Because this is an anarchy version of cooking that I encourage; all ingredients are optional. Add more or less as desired
- When measuring spices, don’t get too caught up on exact. I continually season to taste.
- Feel free to use any citrus- lime or orange, I had lemons.
- Feel free to use any sweetner- I love raw sugar so I opt for it any time I can.
- Add Veggies as you please; sweet potatoes, green beans, mushrooms, broccoli, and bell peppers are common but experiment with what you have in your kitchen.
- While it is certainly common to eat it with a variety of meats, this recipe I provide is for a base vegetarian recipe. I do not eat animals so I modify all recipes on this site accordingly. I prefer not to use tofu OR meat in this recipe.
Troubleshooting Your Curry
My curry isn’t as savory as I would like; try adding grounding spices like white pepper and/or black pepper, garlic, or a dash of cumin.
My curry isn’t as bright as I would like; My go-to is ginger, coriander, or salt
Uh-oh… It is too spicy; Add more coconut milk or other creamy dairy products if needed like sour cream, sweetened coffee creamer, milks or yogurts.
Let’s Get Cooking
- 3 tbsp Olive Oil to coat
- 5 Dried Thai Red Peppers deseeded and minced
- 4 Garlic Cloves minced
- 1 tbsp Ginger Root minced
- 1/4 cup Raw Sugar
- 1 tsp Cumin
- 1 tbsp Corriander
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/4 tsp Cardamom
- 1/4 tsp Cloves
- 1/4 tsp White Pepper
- 1 Lemon juiced
- 1 tbsp Lemon Peel minced
- 1/2 cup Shallots sliced in chunks
- 1/4 cup Lemongrass thinly sliced
- 1 tbsp Peanut Butter
- 1/2 cup Peanuts
- 1/2 cup Golden Raisins
Sauce it Up
- 14 oz Coconut Milk
- 19 oz Coconut Cream
- Pull all of the ingredients and prepare them to add together. Once you start, it is very quick.
- Start by coating a deep skillet with a layer of oil on low-medium heat. Once the oil begins to warm, add the rest of the ingredients in the first group. Stir until the sugar begins to break down.
- Add the ground spices and combine. Then, the second group of ingredients. If more oil is necessary to combine ingredients, add as needed. You are aiming for a strongly fragrant paste. Turn down heat to low/simmer.
- Sauce it up with the coconut cream and milk. Stir and let it simmer. This is where the flavors combine and can be adjusted to taste. Utilize salt and pepper as desired.
Have you tried Massaman Curry before? What are your favorite Thai dishes?
Let me know in the comments below.
Don’t forget to Pin or SHARE this recipe, please and thank you!
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