The Veggie Masaman curry

Thai food is something both my husband and I are addicted to. As a matter of fact, I am yet to come across someone who doesn’t like this wonderful cuisine. The only problem we have with the cuisine is the addition of the fish sauce in most dishes. I try to make some of the dishes we enjoy the most at home to avoid a big hole in the pocket as well 🙂 . The Masaman curry turned out pretty good. Duh! Its got coconut milk, peanuts, potatoes and lots more delicious flavors make any dish..hmm…dishy;) ! So here goes the recipe for the ever-so-loved Masaman curry.

Mmm..looking at the picture make me long for some thai food rite now!

Potatoes, cubed-2 nos

capsicum, julienne-1

galangal/ ordinary ginger- 1.5 inch

garlic, big-3 cloves

turmeric powder-1 tsp

onion, medium, chopped-1/2

coriander seeds-2 tbsp

peppercorn-1 tsp

red chillies-1 no(add 2 more for a hot masaman curry!)

cumin seeds-1 tsp

Soy sauce-1 tbsp

coconut milk-1 cup

water-1/2 cup

peanuts, crushed-2 tbsps

Oil-1 tsp

Scallions-to garnish

In a heavy bottomed pan, saute the coriander and cumin seeds. Add the peppercorn and the red chillies and keep sauteing for a couple of minutes. While this cools down, saute the ginger, garlic and onions in few drops of oil. Grind all of the above ingredients with turmeric powder and little water into a fine paste.

In the remaining oil, saute the onion, capsicum. When the vegetables are almost done, add the ground paste and saute for about 5 minutes on medium heat(to prevent burning). Add the soy sauce and water. Allow it to come to a boil. Now add the coconut milk and crushed peanuts. Bring it to a boil. Garnish with scallions.

I had no tofu at home, so skipped this amazing ingredient. If you have some at home, feel free to cube them and add them along with the paste.

Serve with some hot basil fried rice.

Served with some thai basil fried rice(made with jasmine rice)