It has taken me weeks to get this recipe on the blog, with numerous trials and attempting to make it taste like Massaman Curry without the shallots and garlic was a task. But I feel like I’ve finally gotten close. Or at least close to a delicious thai-inspired curry.
I’m curious to know what you all think! I’ve made this recipe with different vegetables, with fresh coconut milk and canned, garnished it with different nuts, had it with rice, and with noodles. This was one of the reasons I was hesitant to label it as Massaman because it’s such a versatile thai curry recipe.
Most of the ingredients in this recipe were already in my spice cabinet. The rest, I was able to find at my local H-Mart.
If you’d like to make your own coconut milk, you can blend together 1 1/2 cups of shredded unsweetened coconut with 3 cups of water. Then strain through a cheesecloth or nut milk bag. This will give you just about 3 1/2 cups. I prefer this over canned coconut milk.
Hope you try it!
Namaste.
| Prep Time | 30 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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- 5 cloves
- 1 tbsp coriander seeds
- 2 tsp cumin seeds
- 1 anise star
- 2 inch cinnamon stick
- 1 tsp peppercorns
- 1/4 tsp ground nutmeg
- 1/2 tsp mace
- 1 small black cardamom pod
- 5 green cardamom pods
- 1/4 tsp ground turmeric
- 1/2 tsp dry ginger powder
- pinch asafoetida powder (hingu)
- 1 tsp salt or per taste
- 1 tbsp toasted sesame oil
- 2 1/2 tbsp coconut aminos
- 1 tbsp maple syrup
- 6 kaffir lime leaves
- 1/2 cup chopped lemongrass
- 1 tbsp copped cilantro stems
- 2 tbsp chopped galangal
- 3 1/2 cups full fat coconut milk preferably fresh
- 1 tbsp untoasted sesame oil
- 1 cup chopped bok choy
- 1 large sweet potato peeled and diced
- 2 carrots peeled and diced
- 1 cup green beans
- 1/2 cup snap peas
- 1/4 cup roasted unsalted peanuts (or nuts of choice)
- 8 oz rice noodles cooked per package instruction
Ingredients
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- In a small fry pan, dry roast cloves, coriander seeds, cumin seeds, anise, cinnamom stick, peppercorns, black cardamom, and green cardamom on medium low heat until aromatic. About 5-7 minutes. Then remove from heat and allow to cool.
- In the meantime, in a food processor, add nutmeg, mace, turmeric, dry ginger, asafoetida, salt, toasted sesame oil, coconut aminos, maple syrup, lime leaves, lemongrass, cilantro stems, and galangal.
- In a spice grinder, grind the dry roasted spices once they have cooled. Then add to food processor.
- Pulse food processor until a paste forms. Can add more toasted sesame oil if needed.
- In a large saucepan on medium heat, add paste (use only half of paste if making 3 servings), remaining paste can be refrigerated for up to 2 weeks.
- Saute curry paste until it darkens and is aromatic, about 3-4 minutes, then remove from heat and place in a separate bowl. Set aside.
- In the same large saucepan, add 1 tbsp of sesame oil (untoasted). Once hot, add in sweet potatoes and carrots. Allow to cook for 4-5 minutes, then add in green beans and snap peas. Cook for additional 5 minutes, then stir in bok choy.
- Cook everything for an additional 2-3 minutes, then add in curry paste followed by coconut milk. Stir until everything is combined well.
- Bring curry to a simmer, then turn off stove and remove from heat.
- Pour into serving bowls, top with noodles, and garnish with peanuts before serving.