Massaman Curry

Another post from the archives, that we had posted when we just started blogging with slight modifications to the recipe! 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. Thai food in my opinion is very similar to Indian food, full of flavour and spice and with this curry, I have tried to bring it all together! If you love peanut and coconut based curries, this one is for you to try!

If you do try this recipe, share it on Instagram and tag us. Follow us on @kpfoodheaven for latest updates on our recipes and posts!

Total cook time: 1 hour

Servings: 3


For Curry Paste:

  • 2 tbsp roasted peanuts (I lightly roast skinned or unskinned peanuts on a pan)
  • 1 tsp cumin seeds
  • 3-4 garlic cloves
  • 5-6 cloves
  • 4-6 whole peppercorns
  • 5-6 cardamom pods (remove the shell for the paste)
  • 1 stick lemongrass
  • 1 inch ginger
  • 3 garlic cloves
  • ½ onion
  • 1 tbsp peanut butter
  • 2 tbsp honey
  • 1 tbsp soya sauce
  • 2 tsp curry powder
  • 1 tsp turmeric powder
  • ½ tsp coriander powder
  • 1 tsp Kashmiri Red chilli powder
  • 1 tsp cinnamon powder
  • 4-5 tbsp water
  • Salt to taste

For Curry:

  • 1 medium potato (cubed)
  • 1 carrot (cubed)
  • ½ broccoli head
  • 1-2 green chilli (chopped)
  • 180 gms tofu (I used Cauldron’s organic firm tofu)
  • 2 tbsp oil to cook
  • 200 ml full fat coconut milk (If you use ‘light’ canned coconut milk, you will need to use more in quantity)
  • Water as required


  1. Blend the roasted peanuts, cumin, cloves, whole peppercorns, cardamom pods, lemongrass, ginger, garlic cloves, onion, peanut butter, soya sauce, curry powder, turmeric powder, coriander powder, Kashmiri Red chilli powder, cinnamon powder, 3-4 tbsp water and salt 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 stirring occasionally.

5. Once cooked, add the potatoes and carrots and cook for 10-15 minutes or until the vegetables soften with the lid on medium heat. Add water if required to prevent the paste from sticking to the pan.

6. Add the broccoli and tofu and cook for a further 10 minutes with the lid on or until the broccoli is is tender and fully cooked.

7. Finally, add the coconut milk and simmer for 5 minutes with the lid on.

8. Serve hot with rice!

Hope you enjoy this!


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