There’s a local restaurant in Saskatoon called Keo’s Kitchen that serves amazing Thai food. One of the great things about dining out at Keo’s is that about 98% of their menu is entirely gluten-free. They also can make just about every dish vegan. Their ‘fish sauce’ is actually vegetarian. I’ve tried quite a few of their menu items and so far have not been disappointed. One of my favorite things to get is the Green Papaya Salad to start. It’s so refreshing and spicy.
It was at Keo’s that I first enjoyed a Massaman curry. It was slightly sweet, slightly tangy, great heat and peanutty. Once I tried it I knew I had to attempt making it myself. I have to say I was pretty pleased with the results.
I looked online for recipes to make it and realized that there was a specific Massaman curry paste which you need to make this dish. I headed on over to one of the Asian markets in Riversdale and found some Massaman curry paste. Of course, the small jar of the curry paste had shrimp paste in it. The giant tub of curry paste from a different brand didn’t. So naturally, I went big.
This brand (Cock Brand) of curry paste includes: dried red chilies, garlic, shallots, salt, lemongrass, cumin, coriander, cinnamon, star anise, galangal, mace and cardamom. I buy this brand of curry pastes for all the varieties I make because none of them contain fish or shrimp paste.
So there’s more to making this dish than just the curry paste. I mean, where’s the sweetness and the peanutiness? So after checking out a cajillion different recipes I mashed a bunch together and came up with this.
Don’t let the long list of ingredients frighten you. Most of the items are just different veggies. That’s the great thing about curries … you can really just mix up whatever veggies you want to add in. I’d definitely try to include at least some potato as it helps thicken the curry nicely.
If you can find tamarind paste use that. I didn’t even look for tamarind paste actually. I just opted to use the tamarind chutney I already had in my fridge. I think it worked great in this recipe.
- 3 tablespoons olive oil
- 3 tablespoons Massaman curry paste
- 1 onion, diced
- 2 cloves garlic, minced
- 1 (3/4″) piece of ginger, sliced
- 1 398mL (13 oz) can regular coconut milk
- 2 large potatoes, peeled and diced
- 1 zucchini, cut in half lengthwise then sliced into half-moons
- 2 carrots, peeled and sliced
- 1 red pepper, diced
- 1 large handful snap peas
- ½ lb. mushrooms, sliced
- 1 230 mL (8 oz) can water chestnuts, drained and sliced
- 1 398mL (13 oz) can cut baby corn, drained
- 3 tablespoons brown sugar
- 3 tablespoons tamarind chutney or paste
- ⅓ cup smooth or crunchy peanut butter
- 3 tablespoons lime juice
- Dash of Bragg’s Liquid Soy Seasoning (optional)
- 2 tablespoons chopped cashews (optional)
- Heat oil in a large deep skillet over medium-high heat.
- Add curry paste. Stir and heat through.
- Add onion, garlic and ginger. Let saute for a few minutes.
- Pour in the coconut milk. Stir to mix in any larger bits of curry paste.
- Add the remaining vegetables to the skillet. Stir to combine well.
- Add in the brown sugar and tamarind paste or chutney. Stir to combine.
- Reduce heat to low. Add in peanut butter, lime juice and Bragg’s, if using. Stir well to mix in the peanut butter until smooth.
- Cover. Let simmer for about 10 minutes, just until potato is fork-tender. Do not overcook the veggies.
- Serve topped with chopped cashews on top of steamed Jasmine rice.