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Vegan Thai Mussaman Curry
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Vegan Thai Mussaman Curry
Vegan Thai Mussaman Curry

Vegan Thai Mussaman Curry

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$0.00
Serves:
6
Cooking Time:
30 minutes
Cuisine:
Thai
Special Diets:
Gluten Free, Dairy Free, Vegan
Print Recipe:
To print or download recipe name, ingredients and cooking method
      • 500 grams chopped vegetables (eggplant, capsicum, green beans or any other vegetable of your choice)
      • 300 ml coconut cream
      • 100 grams fried Tofu, sliced
      • 2 tablespoon rice bran oil
      • 1½ tablespoon Spice Zen Mussaman Curry Spice Blend (can be adjusted to taste)
      • 1½ tablespoon red curry paste (optional for stronger colour and flavour)
      • 2 cloves of fresh Garlic smashed
      • 3 chat potatoes
      • 3 French shallots (sliced thinly to deep fry for garnish)
      • 2 small brown onions, finely chopped
      • 1 tablespoon palm sugar or brown sugar
      • 2-3 tablespoons Tamarind paste
      • ¼ cup unsalted, roasted peanuts
      • ½ teaspoon salt

 

 

  1. Stir fry chopped vegetables in a skillet for 5 min to seal them. Set aside.
  2. Thinly slice 3 French shallots and fry it till they are brown and crisp. Set aside.
  3. Finely chop brown onions and cut potatoes in small size.
  4. Put the oil, Spice Zen Mussaman Curry Spice Blend, curry paste (optional), chopped onions, smashed garlic cloves and coconut cream in a pot. Bring to a boil over medium-high heat. Cook for several minutes until aromatic and the coconut oil separates a bit.
  5. Add potatoes and additional water (if needed) to just cover the potatoes. Bring to boil, reduce the heat to simmer for approximately 7 min until potatoes are tender.
  6. Add stir fried vegetables, fried Tofu, palm sugar and tamarind paste. Taste and add salt, palm sugar or tamarind as required. Simmer for another 5 minutes. Garnish the curry with fried shallots and roasted peanuts.
  7. Serve it with jasmine rice and enjoy!

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      • 500 grams chopped vegetables (eggplant, capsicum, green beans or any other vegetable of your choice)
      • 300 ml coconut cream
      • 100 grams fried Tofu, sliced
      • 2 tablespoon rice bran oil
      • 1½ tablespoon Spice Zen Mussaman Curry Spice Blend (can be adjusted to taste)
      • 1½ tablespoon red curry paste (optional for stronger colour and flavour)
      • 2 cloves of fresh Garlic smashed
      • 3 chat potatoes
      • 3 French shallots (sliced thinly to deep fry for garnish)
      • 2 small brown onions, finely chopped
      • 1 tablespoon palm sugar or brown sugar
      • 2-3 tablespoons Tamarind paste
      • ¼ cup unsalted, roasted peanuts
      • ½ teaspoon salt

 

 

  1. Stir fry chopped vegetables in a skillet for 5 min to seal them. Set aside.
  2. Thinly slice 3 French shallots and fry it till they are brown and crisp. Set aside.
  3. Finely chop brown onions and cut potatoes in small size.
  4. Put the oil, Spice Zen Mussaman Curry Spice Blend, curry paste (optional), chopped onions, smashed garlic cloves and coconut cream in a pot. Bring to a boil over medium-high heat. Cook for several minutes until aromatic and the coconut oil separates a bit.
  5. Add potatoes and additional water (if needed) to just cover the potatoes. Bring to boil, reduce the heat to simmer for approximately 7 min until potatoes are tender.
  6. Add stir fried vegetables, fried Tofu, palm sugar and tamarind paste. Taste and add salt, palm sugar or tamarind as required. Simmer for another 5 minutes. Garnish the curry with fried shallots and roasted peanuts.
  7. Serve it with jasmine rice and enjoy!
Mail me to send Recipes: info@spicezen.com.au

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