Vegan/ Vegetarian Thai Massaman Curry:

Massaman curry, is a wholesome, flavourful ,peanut based Thai curry. It originated from the south part of Thailand, near Malaysia. It has Red fresh masala, which includes Red chilli, whole spices, lemon grass, galangal and roasted peanuts to give a creamy texture as well as the richness of coconut flavour by adding coconut milk.

Massaman curry pairs really well with small grain rice either steamed, normal or flavoured one.

Vegetables which I have used are Broccoli, beans, capsicum and carrots. Since the lock down, I am not finding all the options due to my restricted outing. Hence, it is also proved as a non-fussy curry πŸ˜‰

How I made:

For homemade Massaman Curry paste: (For single use/Serves 4)

Dried red chilli – 3 to 4 (According to the required hotness)

Whole coriander – 1 tablespoon

Cumin – ΒΎ tsp

Cinnamon – 1” piece

Clove – 3

Whole black pepper corns – 4

Galangal – 1” piece (you can substitute with ginger as well)Β 

Lemon grass bulbs – 2

Garlic cloves – 3

Shallot/ tiny onion – 1

Lemon rind – From 1 small lemon

Soy sauce – 1 tablespoon

Maple syrup / jaggery syrup – 1 tablespoon

Juice of lemon – from 1 small lemon

Roasted peanuts – Β½Β  to ΒΎ cup


-Take Β½ cup of water, boil and add broken red chillies , close and keep aside to soak.

-Dry roast Coriander ,cumin, whole pepper corns, clove, cinnamon until it changes colour and you feel the aroma.

-Dry roast peanuts and keep aside.

-Grate lemon rind, make it half, take out the juice from the same lemon and keep it ready.

-Slice shallot,Β  lemon grass bulbs, galangal ( I had my home-grown harvest, sliced and frozen)

-Now, take one mixer jar, powder peanuts, add roasted masala, soaked chilli with water, lemon rind, lemon juice, maple syrup, soy sauce, shallot ,lemon grass ,galangal and make a fine paste. Now you have a fresh homemade curry paste with you πŸ˜€

Next Comes the Easy part:

For Vegetable Massaman Curry:


Massaman Curry paste – Whatever you have prepared and kept.

Vegetables of your choice – 1 bowl (Broccoli, beans, carrot, capsicum)

Shallot – 1 (sliced)

Oil – 1 tablespoon


Coconut milk –1- 1 Β½Β  cup fresh or 1 tetra pack or 1 coconut milk powder sachet.


-Take one wok, heat oil, fry sliced onion, add washed ,cleaned veggies and fry for a while.

-Add salt and when vegetables start wilting, add prepared curry paste mix everything and fry for 2 minutes.

-Add sufficient water, allow to boil , adjust salt. Lastly add coconut milk and allow to boil once and switch off.

-Serve with choice of rice you wish to have. I normally make small grain flavoured steamed rice.



Homemade Vegetarian Thai Green curry paste /Curry:

Being a coconut eater, born and brought up in Coastal Karnataka, we like Thai food over any other cuisine. Thai green curry is our favourite and when it is with homemade fresh paste, nothing like it.

Homemade curry paste is very simple to make and loaded with rich flavour as well as delicious. It is the perfect menu for weekend family lunch.

Β  Β  Β Β Pic credit: My daughter

Three main ingredients which are very important is lemon grass, galangal (Thai ginger), Thai sweet basil and tender lemon leaves.

Instead of lemon leaves one should be able to use grated lemon rind (only outer layer) as well.

First, we will see the procedure for Fresh Green curry paste:


Coriander seeds – 1 table spoon

Cumin seeds – 1 tea spoon

Turmeric – Β½ tea spoon

Ginger – Β½ inch

Garlic – 6 cloves

Galangal – ΒΎ to 1 inch (Thai Ginger)

Coriander leaves – 4 sticks

Onion – 1 small size

Green chillies – 8-10

Lemon grass bulb – 2

Pink salt – 1sp

Tender Lemon leaves – 3


-Slice ginger, galangal, onion, green chillies. Mine was home grown heirloom variety, which is less spicy. If your chilli is spicier, please remove inner seeds.

-Remove outer stiff cover from the lemon grass bulb. Then slice it and keep it ready.

-Put everything in the mixer jar and make a paste by adding very minimal water. Store this paste in an air tight bottle. This portion suffice for twice.

How to make Curry:


Vegetables – Choice of yours

I have used Broccoli, baby corn, capsicum, carrot, beans and baby spinach.

Green curry paste – 2 table spoons


Sugar – 1 tsp

Corn flour – 1 tsp

Coconut milk – 1 tetra pack

Oil – 2 table spoons

Onion – 1

Basil leaves – 8

Red bird eye chillies – 2 (optional)


-Chop veggies, dice onions and separate each layer and keep aside.

-Heat oil, add onion and fry for 2 min. Add chopped veggies and fry for a while.

-Add green curry paste, salt, sugar and fry until raw smell vanishes.

-Add water,corn flour and boil, until veggies are half cooked. Add Coconut milk and give only one boil.

-Garnish with basil and red tiny chillies and serve with small grain rice.