Green Vegetable Massaman Curry

4.4/5 rating (5 votes)
  • Serves: 4
  • Prep Time: 25 mins
  • Ready in: 25 mins
  • Difficulty: Easy
  • Print:
Green Vegetable Massaman Curry
A classic Thai curry which is simple to make and tastes out of this world.


  • 2 tbsp any oil
  • 2 medium onions, finely chopped
  • 4 cloves garlic, finely chopped
  • 1-2 tbsp massaman curry paste
  • 2 x 400g can coconut milk
  • 1 x 10g vegetable stock cube
  • 150mls water, approx.
  • 500g potatoes, chopped into chunks the size of a walnut, preferably using a serrated potato chopper
  • 1 tsp Palm or light brown sugar
  • juice 2 limes
  • fish sauce, to taste
  • 2-3 tbsp tamarind paste or sauce
  • dash light soy sauce
  • 100mls pineapple juice, (optional)
  • 200g baby spinach leaves
  • 200g frozen peas
  • 200g green beans, cut into 2cm pieces (blanched and refreshed)
  • 2 tbsp, roasted peanuts toasted and chopped
  • 2 tbsp Thai basil, shredded (or ordinary Basil)

Share This

Follow Phil


  • Heat the oil and add the onions and garlic and cook until you get a nice golden colour.
  • Then add the curry paste and warm through, before adding the coconut milk, stock cube and water.
  • Bring to the boil, then add the potatoes, palm sugar, lime, fish sauce, tamarind, soy and pineapple juice and simmer for 15 minutes until they are just cooked.
  • Season with a little salt but be careful a lot of made pastes are highly seasoned.
  • Once the potatoes are cooked, add the spinach and wilt, then the peas, beans and peanuts and warm through.
  • Serve with shredded Thai basil, Jasmine or sticky rice and wedges of lime.

You might also like

Thai Green Chicken Curry
Thai Green Chicken Curry