Massammann Curry (Thai Cookery lesson 1)

 The recipe comes from the May Kaidee’s vegetarian cookery course I took in Bangkok. The course was so much fun and the teachers and the people I met at the course were so great that I must dedicate a whole post to them at some point. I should also do a “course prep post” (info about ingredients, methods and etc etc) but right now I feel like COOKING and EATING!!

I will post all the 11 recipes in my blog. The recipe’s are so easy and tasty that you will regret all the money you have paid to get Thai food in the past!

For today’s post I have chosen lesson 7 of the course…because I think it’s more likely that you have the ingredients of this food at home. Plus it was one of the tastiest dishes in the class!

Enough chit-chat let’s get this started:


  • this recipe is vegetarian, please feel free to add cooked meat  instead of tofu.
  • I will write the method and ingredients as it has stated in the book and taught in the course.  
  • Each “tbs of vegetables” is the amount of roughly chopped vegetables you can hold in one pinch.
  • The info in brackets are the notes I took during the lessons


(Total cooking time: 4-5 mins. Serves 2, Can be served with rice noodle, or rice ).

pic taken during the class

pic taken during the class- Only if you could smell it! Yummm!


In the wok put:

  • 1 tbs oil (any better to avoid extra virgin olive oil)
  • 1 tbs (coarsely) shredded carrots
  • 1tbs chopped onion
  • 1tbs chopped tomato
  • 1/2 ts red chilli paste
  • 1 ts curry powder

Fry until fragrant. If necessary, add little water to stop the paste from burning.



  • 3 tbs water
  • 6 tbs coconut milk

Cook until mixture is thick.



  • 1 tbs mixed light and dark soy soy sauce ( mix the two soy sauces in a little bowl then take your measured amount from the mixture, experts say it’s all about the balance of the flavours in real thai food and this is one of the tricks!)
  • 2 ts sugar
  • 1 small handful of vegetables (ie: steamed sweet potato or pumpkin)
  • 1 tbs prepared tofu ( you can buy fried tofu from most shops, prepared tofu is fried and chopped tofu).

Mix well.

STEP 4: 


  • 2 tbs coconut milk 

Stir until the texture is thick then add:

  •  1 ts lime juice

Before serving, top with full roasted peanuts and 1 tbs coconut milk or coconut cream.


Thanks for looking and come back soon!

Nargess x

This entry was published on April 6, 2013 at 4:27 pm. It’s filed under All the Recipes jumbled up!, VEGETARIAN and tagged , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

2 thoughts on “Massammann Curry (Thai Cookery lesson 1)

  1. Pingback: Thai Cookery Lesson 2. Peanut Sauce | oiyoufood

  2. Pingback: Thai cookery lesson 3. Fresh Spring roll | oiyoufood

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