Massaman curry hails from the south of Thailand. Since Indian culture has had an influence in Thailand few centuries ago, this is evident by the use of the spices like cardamom, cloves and nutmeg. While Massaman curry tastes best when cooked with red meat (like mutton and beef), it is also cooked with chicken and tofu.
Rather than using the standard meat cuts and vegetables, I decided to make vegetarian version of the curry with boiled eggs. It adds a little twist to the curry, and everyone loves a meatball!
|Preparation Time||:||10 minutes|
|Cooking Time||:||20 minutes|
|Cauliflower (Florets)||400 grams|
|Hard-Boiled Eggs||4 nos.|
|French beans||200 grams|
|Baby Potatoes (cut into halves)||10 nos.|
|Baby Corn (cut diagonally in halves)||1 packet|
|Button Mushrooms (cut into quarters)||1 packet|
|Massaman Curry Paste||1/3 cup|
|Coconut Cream||1 cup|
|Tomatoes (roughly chopped)||2 nos.|
|Thai Bird’s Eye Chillies (slit lengthwise)||4 nos.|
|Roasted Peanuts (roughly chopped)||2 tablespoons|
|Coriander Leaves (finely chopped)||4 tablespoons|
|Cooking Oil||1 tablespoon|
|1. Heat oil in a large saucepan over high heat. When the oil is hot, add the Massaman curry paste to the saucepan and cook for a minute, stirring continuously to avoid the paste from burning. Add the baby potatoes and stir in the coconut milk. Cook for a minute. Add in the tomatoes and ½ cup water. Bring this to a boil. Simmer for 7 minutes
2. Add the french beans, mushrooms and baby corn; and further simmer the curry for about 3 minutes (till it begins to thicken). Season with salt and pepper
3. Take off the fire and add the boiled eggs to the curry. Serve immediately, sprinkled with the remaining coriander leaves, chillies and crushed peanuts.
|· To provide more colour to the dish, you may add a cup of red and yellow bell peppers along with the other vegetables.|
|· Steamed Rice.|