Creamy Vegan Massaman lentil curry. This recipe is simple, easy and delicious. Perfect for lunch or dinner. —Pana Napa
Potatoes – about 2 medium – Peeled quartered and boiled (weight before cook)
Massaman curry paste
In This Recipe
Let’s begin with peeling and cutting the onion. I use small onion so I will just chop them in half.
If you use larger onion, you can cut them into quarter pieces.
You can observe by looking at the surface, when it’s cracked you will see yellowish oil floating on the top.
Now, let fry our curry paste by adding ½ cup of coconut milk into a put, together with the curry paste. Stir the coconut milk and curry paste until the coconut cream is cracked, or when the oil is separate from the milk body.
Add bay leaf and season the curry with sugar, tamarind and salt. Taste the curry and adjust the flavour. The flavour that you are after is salty and follow by a touch of sweet and sour.
Next, you can add the rest of the coconut milk and water and then add onion. It will take about 15 minutes for the onion soften. You can let the curry simmer over medium heat.
When the onion is cooked, add potatoes, lentil and peanut.
And here it’s guys, our lentil Massaman curry! If you like to learn how to cook Thai food, you can join my free work-shop on my website. And if you would like to try my curry paste.
I hope you enjoy your curry
Will see you next week with awesome recipes and cooking tips
have a great day everyone!