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Is anyone craving Thai curry for dinner? We are! So we are putting together a delicious Vegan Massaman. But this time we are giving the store-bought stuff a break and we are making our own vegan curry paste from scratch.
We are mega-fans of Thai food at home and curry is a frequent meal here. It's really easy to grab a bunch of veggies, give them a quick stir and let them simmer in a flavourful curry while all the aromas invade your home.
This time I wanted to make it extra special. So, I went to my local spice shop and went a bit crazy. I bought all sorts of different spices. When I got home I was eager to put them all to good use in a home made vegan curry paste.
Surprisingly, some curry paste recipes are easier to make than what we think. They might seem a bit daunting. For this recipe, we only needed to find the right combination of spices, toast them for a little while and add them to a food processor. How easy is that?
We are making a vegan Massaman curry paste but we can make all sorts of different curries following the same process. I'll work on some other recipes and share them with you. Everyone needs to have a little taste of this delight!
I love exploring all sorts of cuisines and all the hidden treasures of different cultures. And ,until recently, Massaman is one of the best-kept secrets of both Indian and Thai cuisine. This beauty is not as famous as other kinds of curries and I don't know why!
We usually give credit to Thai cuisine for this delicious concoction. But in reality, it is a fusion of both Indian and Thai cuisine. So you will find a lot of elements of both which is not all that common. For example, we have cardamom pods and fennels seed which is more of Indian influence. But we also have bay leaf and lemongrass, super typical of Thai cuisine.
The vegan curry paste is ready in no time! You can also make a batch and keep it in the fridge for a couple of days. I've even used it as a present for my friends. I put it in a small mason jar and tie a cute note with quick instructions. Everyone loves it!
The rest of the recipe is a breeze! We need to pan-fry the paste, add the liquids, the bay leaves, and the cinnamon stick. We also need to add one fo the most characteristic ingredients of Massaman curry, peanuts!
For this recipe, we added chunky peanut butter to the sauce. We want our curry to be on the creamier side but we still want to have some little chunks of peanuts in every bite. And last but not least, add the veggies! First, the potatoes since they take longer to cook.
We now have a truckload of flavour and a delicious meal to stuff our faces with. Serve it while it's warm and steamy with some quinoa on the side.
For the massaman curry paste
For the spices
For the veggies
For the quinoa
|Amount Per Serving|
|Calories 727||From Fat 250|
|% Daily Value*|
|Total Fat 28g||42.7%|
|Saturated Fat 13g||64.5%|
|Trans Fat 0g|
|Total Carbohydrate 98g||32.8%|
|Dietry Fiber 16g||63%|
|Vitamin K2 0.94µg||1%|
|Vitamin A 1708.39IU||34.2%|
|Vitamin B-12 0µg||0%|
|Vitamin B-6 1.61mg||80.3%|
|Vitamin C 178.42mg||297.4%|
|Vitamin D 0IU||0%|
|Vitamin E 10.41mg||34.7%|
|Vitamin K1 160.85µg||201.1%|
|Folic Acid 35.64µg|
|Pantothenic acid 2.07mg||20.7%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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