Vegan Massaman Curry

My favourite Thai curry I can finally eat again!

Massaman is by far my favourite Thai curry and I’ve missed it so much!

I was always going to make the dish without the meat, but when I had off cuts of king oyster mushrooms, I thought I’d throw them in. I’ve also used shiitake mushrooms which are really meaty too!

I’ve used store bought massaman paste I got from the supermarket in the Asian aisle, but you could make your own if you’re game.

Super easy and full of flavour!

My toddlers loved this, I’ve only used 1 chilli for the flavour, however you can use more depending on your spice threshold.

Who’s game to try it? Tag me in your posts! @themotherofvegans

Ingredients

1 tablespoon of vegetable oil

1 large onion, diced

3 tablespoon of Massaman paste

250g shiitake mushrooms (whole)

4 large potatoes, peels cut into large chunks

2 medium carrots, peeled and cut into chunks

400mls coconut milk

2 tablespoons tamarind paste

1 cup chicken stock (massel stock is vegan)

1 chilli, diced

2 bay leaves

1 clove garlic

2 tablespoons lime juice

1 tablespoon of vegan fish sauce

1/2 cup peanuts

2 tablespoons brown sugar

1 teaspoon cinnamon

3 star anise pods

Method

  1. Heat oil in a large pot (with a lid) and add onion, stir for a few minutes.
  2. Add Massaman curry paste and stir until aromatic, about 2-3 minutes
  3. Add Shiitake mushrooms and cook
  4. Add all of the other ingredients, stir well, bring to the boil
  5. Reduce heat and simmer for 30-45 minutes until potatoes are soft
  6. Serve with steamed rice and greens

Masaman 3

Masaman 4

Masaman 2

 

Follow @themotherofvegans for more photos of my food x

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