Massaman Curry

The days when I crave some Thai food, this is one of my favourites. This was my attempt to make this curry without using a ready-made curry paste as I have previously done.

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Total cook time: 1 hour

Servings: 3


For Curry Paste:


  • Add water as required to the curry paste to achieve a thick consistency (see image at the bottom of the page.
  • If you do not have the whole spices (cloves, peppercorns, cardamom and cumin seeds), add 1 tsp garam masala and an additional 1 tsp curry powder as an alternative.

For Curry:


  • Cube all the vegetables and tofu roughly the same size.
  • If you use ‘light’ canned coconut milk, you will need to use more in quantity.


  1. Blend all the ingredients for the curry paste in a blender adding water as required and keep aside.
  2. Heat oil in a pan.
  3. Once hot, add the green chillies.
  4. Next, add the curry paste and cook for 5 minutes on medium heat.
  5. Once cooked, add the potatoes and carrots and cook for 10-15 minutes or until the vegetables soften with the lid on.
  6. Add water if required to prevent the paste from sticking to the pan.
  7. Add the broccoli and tofu and cook for a further 10 minutes with the lid on or until the broccoli is fully cooked .
  8. Finally, add the coconut milk and simmer for 5 minutes with the lid on.
  9. Serve hot with rice.

Hope you enjoy this!


2 Replies to “Massaman Curry”

    1. Yes I used fresh lemongrass but you can use the dried lemon grass or lemon grass paste instead. Best added to the paste and grind if using fresh/dried lemongrass to avoid any whole pieces. If using paste you can add it with the green chilli when the oil is hot. Feel free to substitute with soya, by boiling it and removing all the water. I have not tried it but it will taste nice as well!


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