• Mugi plant-based Thai
    • Jun 16

Massaman Curry

Updated: Jul 22

Instructions (serves 2):

  1. Combine 2 tbsp of Mugi massaman curry paste with 2 cups of coconut milk in a saucepan or frying pan, mix at med. heat to dissolve paste.

  2. Add 3-4 pcs white cardamom pods, 2 pcs star anise, 1 cinnamon stick, 2-3 bay leaves. Mix, then reduce heat to simmer.

  3. Add 2 tbsp fish sauce or soy sauce / tamari, 1.5 tbsp sugar, 2 tsp nutritional yeast (optional), 1 tbsp tamarind sauce or time juice (optional).

  4. Add protein, root crops (e.g. carrots & sweet potato), and 2 cups of vegetable broth, cook 4-5 minutes until tender.

  5. Add yellow onion, cauliflower, cook 2 minutes.

  6. Serve curry with rice, garnish with cashew nuts, roasted coconut flake & crispy shallot (optional).









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Instructions (serves 2): Combine 2 tbsp Mugi green curry paste with 2 cups coconut milk in a saucepan or frying pan at medium heat, mix to dissolve paste. Add 2 tbsp fish sauce or soy sauce / tamari,

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