Description
Soy meat and potatoes simmered in a spiced peanut and coconut sauce. Packed with incredible Thai inspired flavours thanks to the homemade Vegan Massaman Curry Paste.
Ingredients
Units
Scale
Massaman Curry Paste:
- 2 lemon grass stalks (20g usable)
- 4 garlic cloves (15g)
- 3 shallots (90g)
- 4–5 red chilies
- 1.5 tbsp galangal
- 1/2 bunch cilanto stems (35g)
- 1.5 tsp cumin
- 1/2 tsp cloves
- 1/2 tsp cardamom
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1 tsp pepper
Massaman Curry:
- 1/4 cup of Massaman Curry paste
- 1 can coconut milk
- 1 cup veg broth
- 1/2 cup soy curls, rehydrated (100g dry weight)
- 2 medium potatoes, cubed (500g)
- 2.5 tbsp peanut butter
- 1 tbsp tamarind paste
- 1.5 tbsp soy sauce
- 1.5 tbsp coconut sugar
Instructions
- Massaman Curry Paste: First prepare the lemongrass by trimming the tough exterior layers. Alternatively, you can also use lemongrass paste. Bring a skillet over high heat and fry the shallots, garlic and chilies until charred. Remove from heat and carefully de-seed the chilies. Place the spices into the same pan and toast for just a few seconds, working quickly so they don’t burn. Remove from the heat and transfer to a bowl. Into a food processor, add in the charred shallots, garlic, chilies and the rest of the Massman paste ingredients and process until a paste forms. Scrape down the sides and add water if needed.
- The Curry: Into a wide pot over medium high heat, add in 4 tbsp of the Massaman Curry paste along with 2 tbsp of coconut milk. Fry the paste until slightly charred and fragrant. Add in the rehydrated soy curls and fry for another minute. Add in the coconut milk, vegetable stock and stir. Reduce the heat to a medium and allow it to simmer for around 5 minutes. Stir in the soy sauce, tamarind and sugar and stir. Allow it to simmer until the sauce has reduced and the potatoes are cooked (around 10 minutes) Add more stock if needed. When almost done, add in the peanut btuter, soy sauce, lime juice, tamarind and coconut sugar.
- Once potatoes are cooked through, remove from the heat and serve with rice. Garnish with crushed peanuts, cilantro and red chili flakes. Enjoy!
Notes
- Galangal substitute: 1:1 ginger
- Shallot substitute: 1:1 red onion
- The remaining curry paste will last in the fridge for up to 2 weeks OR it can be frozen. I like to make a batch and freeze them into ice cube trays for easy use.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Entree
- Method: Stove Top
- Cuisine: Thai
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 585.6
- Sugar: 22g
- Sodium: 788mg
- Fat: 30.3
- Saturated Fat: 20
- Unsaturated Fat: 7.6
- Trans Fat: 0
- Carbohydrates: 61
- Fiber: 12.76
- Protein: 26
- Cholesterol: 0