Massaman Curry

Preparation info

  • Serves


    • Difficulty


Appears in

The Gate Easy Vegetarian Cookbook

The Gate Easy Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2007

  • About

This curry traditionally comes from southern Thailand, where the food is influenced by Malaysian cuisine. The pungent array of spices serves as a perfect combination with the sweet potato and pak-choi, and is usually served with jasmine rice. You could double the curry paste recipe; it keeps well in the fridge.


  • coconut milk 800 ml (28 fl oz)
  • baby corn 150 g (


  1. To make the curry paste, place all the ingredients in a food processor and blend well, adding a few drops of water to help the blending process.
  2. Put the coconut milk and curry paste in a large pan and bring to the boil. Simmer for 20 minutes.
  3. Add the vegetables to the curry sauce, and simmer for a further 10 minutes.