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The Massaman Bowl Recipe

  • The Massaman Bowl
  • The Massaman Bowl
How to make The Massaman Bowl

About The Massaman Bowl Recipe: Made from scratch, here is the quintessential Thai curry at its best! This massaman bowl recipe is made deliciously with authentic, homemade massaman curry paste in coconut milk. Fresh herbs, spices, veggies and crunchy nuts cooked together for a vegetarian delight that is perfect to be the star on your next dinner table.

  • Total Cook Time2 hrs 05 mins
  • Prep Time 15 mins
  • Cook Time1 hr 50 mins
  • Recipe Servings2
  • Medium

Ingredients of The Massaman Bowl

  • For massaman curry paste:
  • 1/2 cup peanuts, roasted
  • 1 tbsp whole coriander
  • 1 tsp cumin seeds
  • 1/2 tsp whole cinnamon
  • 1/4 tsp whole cloves
  • 1/8 tsp whole pepper
  • 1/8 tsp nutmeg, grated
  • 1/8 cup whole cardamom
  • 1 tsp ground turmeric
  • 5-15 Dried red chilli peppers (soaked in water for about 10 minutes and seeded (use gloves!)
  • 1 Lemongrass stalk (minced)
  • 1 piece fresh ginger root (3 inch), sliced
  • 4 Garlic cloves
  • 1 Shallot
  • 1 1/2 tsp lemon rind
  • 1/4 cup soy sauce
  • 2 Lime (juiced)
  • For the massaman curry:
  • 180 ml fresh coconut milk
  • 1/4 homemade massaman curry paste.
  • 4 Mushrooms (diced)
  • 2 cups fresh green beans (chopped to 1
  • 1 Bell pepper (diced)
  • 1 Bokchoy stalk
  • 1 tbsp vegetable oil
  • 4 scallions, sliced
  • 1/4 cup peanuts (chopped), roasted

How to Make The Massaman Bowl

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Prepare massaman curry paste:

1.
Dry roast the above spices individually until the moisture disappears.
2.
Place all ingredients in food processor bowl and process until a paste is formed, scraping bowl as needed.

Prepare the massaman curry:

1.
Mix coconut milk and curry paste in large saucepan. Heat to a simmer, stirring frequently.
2.
Add green beans and simmer about another four minutes, and then add pepper and mushrooms, then simmer another two minutes. The broth should be thick and creamy by now and the veggies tender.
3.
Taste test, and add a bit more curry paste if you'd like some extra spice and flavours.
4.
While your veggies simmer, cut bokchoy into bite sized pieces. Heat oil over medium skillet, add bokchoy.
5.
Serve with rice and some crackers, the heritage rose cookies.have been used here.

Key Ingredients: peanuts, whole coriander, cumin seeds, whole cinnamon, whole cloves, whole pepper, nutmeg, whole cardamom, ground turmeric, Dried red chilli peppers (soaked in water for about 10 minutes and seeded (use gloves!), Lemongrass stalk (minced), fresh ginger root (3 inch), Garlic cloves, Shallot, lemon rind, soy sauce, Lime (juiced), For the massaman curry:, fresh coconut milk, homemade massaman curry paste., Mushrooms (diced), fresh green beans (chopped to 1, Bell pepper (diced), Bokchoy stalk, vegetable oil, scallions, peanuts (chopped)

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