ThaiDinnerHigh Protein

Vegetarian Thai Massaman Curry Recipe

Name: Vegetarian Thai Massaman Curry Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 4 tablespoons roasted peanuts (moongphali); 1 spring onion greens - finely chopped; 2 cloves garlic; 1 teaspoon tamarind paste; 2 dry red chillies; 1 inch galangal - or ginger; 1 stalk lemon grass - chopped; 1/2 teaspoon coriander (dhania) seeds; 1/2 teaspoon cumin seeds (jeera); 2 cloves (laung); 1 bay leaf (tej patta); 2 cardamom (elaichi) pods/seeds; 1/2 inch cinnamon stick (dalchini); 300 ml coconut milk; 200 grams tofu; 1 broccoli - small head; 1 pieces carrot (gajjar) - cut lengthwise into inch thin; 2 teaspoons palm sugar - or brown sugar; salt - to taste

A high protein Thai recipe with tablespoons roasted peanuts (moongphali), spring onion greens - finely chopped, cloves garlic. Ready in 55 min, serves 3.

Curated byChatchai Siri🇹🇭

Calories

865kcal

Estimated Cost

₹475-625

Carbs102g

Protein63g

Fats23g

Servings Scaler

Instructions

13 steps

1
To begin making the Vegetarian Thai Massaman Curry Recipe, we will first dry roast the ingredients
2
Place all the ingredients for roasting in small roasting pan
broccoli - small head(1)
3
Roast them on medium heat, until you can smell all the aromas coming through - about 3 to 4 minutes
4
Once roasted, turn off the heat and keep it aside
tablespoons roasted peanuts (moongphali)(4)
5
The next step is to make the masaman curry paste
tamarind paste(1 teaspoon)
6
Add all the ingredients for the Curry Paste along with the roasted spices into a mixer grinder and make a smooth paste by adding just a little water
tablespoons roasted peanuts (moongphali)(4)tamarind paste(1 teaspoon)carrot (gajjar) - cut lengthwise into inch thin(1 pieces)
7
Keep the Masaman curry paste aside
tamarind paste(1 teaspoon)
8
The next step is to make the curry, for this heat a teaspoon of oil in a heavy-bottomed saucepan; add the vegetables into it, sprinkle some salt and stir fry until partially cooked
carrot (gajjar) - cut lengthwise into inch thin(1 pieces)salt - to taste
9
Once the vegetables are partially cooked, add the curry paste, the coconut milk, 1 cup of water, tofu, palm sugar, and salt to taste
tamarind paste(1 teaspoon)coconut milk(300 ml)tofu(200 grams)teaspoons palm sugar - or brown sugar(2)salt - to taste
10
Give all the ingredients a stir and bring it to a brisk boil for 3 to 4 minutes
11
Adjust the consistency of the curry by adding more water if requiredOnce the ingredients come to a brisk boil, turn off the heat
12
Check the salt and spice levels and adjust to suit your taste
salt - to taste
13
Transfer to a serving bowl and serve the Vegetarian Thai Massaman Curry along with Jasmine Stick Rice for weeknight dinner or parties
inch cinnamon stick (dalchini)(1/2)

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Recipe Source: archanaskitchen.com

ThaiDinnerHigh Protein

Vegetarian Thai Massaman Curry Recipe

A high protein Thai recipe with tablespoons roasted peanuts (moongphali), spring onion greens - finely chopped, cloves garlic. Ready in 55 min, serves 3.

Curated byChatchai Siri🇹🇭

Cook Time55 min

Calories

865kcal

Est. Cost₹475-₹625

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

102g(47%)

Protein

63g(29%)

Fats

23g(24%)

Interactive Servings Scaler

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Directions

13 steps

1
To begin making the Vegetarian Thai Massaman Curry Recipe, we will first dry roast the ingredients
2
Place all the ingredients for roasting in small roasting pan
broccoli - small head(1)
3
Roast them on medium heat, until you can smell all the aromas coming through - about 3 to 4 minutes
4
Once roasted, turn off the heat and keep it aside
tablespoons roasted peanuts (moongphali)(4)
5
The next step is to make the masaman curry paste
tamarind paste(1 teaspoon)
6
Add all the ingredients for the Curry Paste along with the roasted spices into a mixer grinder and make a smooth paste by adding just a little water
tablespoons roasted peanuts (moongphali)(4)tamarind paste(1 teaspoon)carrot (gajjar) - cut lengthwise into inch thin(1 pieces)
7
Keep the Masaman curry paste aside
tamarind paste(1 teaspoon)
8
The next step is to make the curry, for this heat a teaspoon of oil in a heavy-bottomed saucepan; add the vegetables into it, sprinkle some salt and stir fry until partially cooked
carrot (gajjar) - cut lengthwise into inch thin(1 pieces)salt - to taste
9
Once the vegetables are partially cooked, add the curry paste, the coconut milk, 1 cup of water, tofu, palm sugar, and salt to taste
tamarind paste(1 teaspoon)coconut milk(300 ml)tofu(200 grams)teaspoons palm sugar - or brown sugar(2)salt - to taste
10
Give all the ingredients a stir and bring it to a brisk boil for 3 to 4 minutes
11
Adjust the consistency of the curry by adding more water if requiredOnce the ingredients come to a brisk boil, turn off the heat
12
Check the salt and spice levels and adjust to suit your taste
salt - to taste
13
Transfer to a serving bowl and serve the Vegetarian Thai Massaman Curry along with Jasmine Stick Rice for weeknight dinner or parties
inch cinnamon stick (dalchini)(1/2)