Craving Thai Curry in the Summer

I have always been a huge fan of Asian food. It’s pretty much the only cuisine I continually will go out and spend money on. I really don’t like going out to eat other for than the convenience of it. Half the time I feel that I could have made it better at home, BUT I can never come close with Asian dishes. Thai food is probably my favorite because the flavors are so complex and you can never go wrong with a steaming bowl of pad see ew!

Thai curries have always been a pleasure for my palate to explore and I’ve grown to love Panang and Massaman curries the best. It has been my mission over the last couple of years to make a legitimate Thai curry. I’m happy with this version, but there’s always room for growth. Any Thai friends want to help me out? 🙂

Massaman curry uses spices not “native” to the Thai culture. Massaman actually translates to “Muslim” curry, where the spices might have been brought over by Middle Eastern or East Indian traders. I thought that was a cool fact! It’s traditionally cooked with beef, but I made a vegan version with chick peas today! Massaman curry is generally always accompanied with potatoes, onions and peanuts. The base of how I prepare the curry recipe can be used with any type of curry paste. This is a one pot meal and the longer it simmers, the better it tastes. Enjoy!

Vegan Massaman Curry with Chick Peas and Peanuts


First, let’s get to chopping! Cube up yukon and sweet potatoes to medium chunks and set aside. You can choose to peel or not to peel. I was lazy and didn’t want to, but also the skin has a lot of nutritional value so I left it on. Just make sure you clean them well first!

Rough chop some garlic and ginger. This will just help to release some extra aromatics into the broth. Also, slice an onion length wise. I forgot to take a picture of that!

Drain and rinse your chick peas. If you don’t want to use chick peas, use tofu, chicken, beef, pork, etc! I would just sear it ahead of time before adding it to the broth for texture’s sake!

Now, this is the all star of the night! Massaman curry paste! I was able to find this at Whole Foods!

Ok, ALSO another key ingredient. FULL FAT coconut cream. If you can’t find it, then coconut milk. DO NOT use reduced fat. It will water down the taste of the curry and you’ll try it and be like, “This needs flavor…I’ll add salt!” and you’ll add more and more and it won’t be what it needs and you’ll be sad. Don’t skimp on this!!!

Now we get to cooking! Grab a large pot- I’m using a dutch oven- and get some oil really hot. We’re going to fry the paste first.

Once the paste starts releasing lots of fragrance, it’s time for the next step!

Add in the coconut cream and whisk, still keeping it on high heat until combined.

Once the curry/ coconut milk is boiling, add in a carton of vegetable broth and whisk to combine. Bring to a simmer and taste test. At this point, I tend to add in a little more salt and a little bit of sugar to balance the flavor. Curry is all about a balance of savory, sweet and salty!

I also wanted it a little more spicy, so I added in some chili garlic paste. Yum!

Once the broth is simmering, add in the potatoes, garlic, ginger, chick peas and onions.


You can also add in as many peanuts as you’d like. I put a lot! Stir it all together and let simmer on medium heat.

Once the curry is boiling, reduce heat to low and cover until the potatoes are cooked through- about 20-30 minutes. The longer you leave the curry simmering, the better the flavor gets!

Serve over rice and you’re ready to eat! This makes 6-8 hearty portions.

Chick Pea Massaman Curry

  • 2 cans chick peas, drained
  • 1 can massaman curry paste
  • 1 can coconut cream
  • 1 carton vegetable broth
  • 4 yellow potatoes
  • 4 medium sweet potatoes
  • 1 large onion
  • 1 nub ginger
  • 3 cloves garlic
  • 1/2 cup of peanuts
  • 1 tbsp canola/ peanut oil
  • salt and sugar to taste

Chop potatoes into medium sized pieces, cut onion length-wise and rough chop ginger and garlic. Drain chick peas.

In a large pot or dutch oven, heat 1 tbsp oil on high heat and fry the curry paste for about a minute until it becomes very fragrant. Immediately add in the coconut cream and whisk until combined. Bring to a boil and add in vegetable broth. Turn down the heat to medium high and let it come to a simmer. Taste the broth and add salt and/or sugar accordingly. Add in all of the vegetables, peanuts and chick peas and bring to a boil. Once it’s at a steady boil, bring down the heat and cover until the potatoes are cooked through- about 20-30 minutes. Serve with rice. Enjoy!

As always- like, comment and share!



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