Massaman Vegetable Curry Recipe - Serves 4-6

Massaman Vegetable Curry Recipe

From 292 to 437 calories each serving (490 to 635 calories if eating with rice)

Taste Rating = 7.5     Heat Rating = Mild


2 medium potatoes, peeled and cut into 19mm (3/4 inch) cubes
2 tablespoons (30ml) vegetable oil
2 tablespoons (30ml) Massaman curry paste
1 medium onion, peeled and finely chopped
115g (4 oz) green beans (string beans or French beans), topped and tailed and cut into 2.5cm (1 inch) pieces
1 red bell pepper (capsicum), cored then cut into thin slices and chopped into pieces about 5cm (2 inches) long
1 medium courgette (zucchini) , topped and tailed and cut into 6mm (1/4 inch) slices
1 tin/can coconut milk (400ml or 14 fl oz)
30g (1 oz) peanuts, coarsely crushed (I use a rolling pin or an empty wine bottle to crush the peanuts)
2 tablespoons (30ml) tamarind concentrate
1 tablespoon (15ml) brown/raw sugar
1/2 teaspoon (2.5ml) salt
1 cup (250ml or 9 fl oz) fresh coriander (cilantro) leaves, finely chopped


Boil a medium saucepan of water, add the potato cubes, bring back to a boil, boil until the potatoes are cooked (10-20 minutes), drain (and discard) the water, cover and set aside the saucepan of cooked potatoes
Heat the vegetable oil in a large heavy-bottomed frying pan or saucepan over a medium heat
Add the Massaman curry paste and stir-fry for 3 mintues
Add the onion, mix well and saute until the onion is cooked and soft (5-9 minutes), turning often
Add the green beans, bell pepper and courgette (zucchini), mix well and cook for 2 minutes, stirring a few times
Add the coconut milk, mix well, bring to a simmer and simmer until the green beans are cooked (about 8 minutes), stirring a couple of times
Add the crushed peanuts, tamarind concentrate, brown sugar and salt, mix well and cook for 2 minutes, stirring a couple of times
Add the previously cooked potatoes, mix well, bring back to a simmer and simmer for 3 more minutes
Serve hot on rice, garnished with the fresh coriander (cilantro) leaves

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Recipe submitted on 8 February 2017

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