curry, medium skill level recipe, mild curry, vegan, gluten-free optionSeb HolmesFarang Londoncurry, curry paste, Thai basil, Thailand, Thai food, thai basil, thai food, thailand, thai curry, sebby holmes, Sebby Holmes, chef recipe, london chef, chef, massaman, spices, coconut milk, coconut oil, coconut cream, coconut, seaweed sauce, star anise, peanuts, vegan recipe, vegetarian recipe, cloves, cumin, white pepper, pepper, vegetable oil, fruit, sour fruit, pineapple, green beans, baby corn, coriander, coriander seeds, palm sugar, tamarind, spicyComment

Roasted peach massaman with seasonal vegetables, peanuts & coriander

curry, medium skill level recipe, mild curry, vegan, gluten-free optionSeb HolmesFarang Londoncurry, curry paste, Thai basil, Thailand, Thai food, thai basil, thai food, thailand, thai curry, sebby holmes, Sebby Holmes, chef recipe, london chef, chef, massaman, spices, coconut milk, coconut oil, coconut cream, coconut, seaweed sauce, star anise, peanuts, vegan recipe, vegetarian recipe, cloves, cumin, white pepper, pepper, vegetable oil, fruit, sour fruit, pineapple, green beans, baby corn, coriander, coriander seeds, palm sugar, tamarind, spicyComment
Roasted peach massaman with seasonal vegetables, peanuts & coriander

Usually, massaman curry is cooked with beef, chicken, lamb, goat or mutton. It is fried out and seasoned and then simmered along with the meat, until the meat is falling apart and the fats, reduced into the curry.

However, I feel massaman curry paste in particular, which is heavily packed with aromatic dry spices, is very delicious served without any meat as a vegan curry. Packed full of sweet and acidic fresh fruits, this is one of my favourite curries to put on the vegan menu at Farang, but just remember the heavy load of spices need to be simmered for the nicest finish.

 Serves: 2
Dietary Options: GF optional / V

Ingredients:

  • 100ml vegetable oil or coconut oil, plus a little extra to brush the peaches

  • 100g massaman curry paste (I highly recommend our fresh Payst if you're in the UK)

  • 20g unsalted roasted peanuts, plus 5g chopped to garnish

  • 2 tablespoons palm sugar (or soft dark brown sugar)

  • 50ml soy sauce (use seaweed sauce if avoiding gluten)

  • 30ml tamarind

  • 300ml vegetable stock

  • 400ml coconut cream

  • 150g new potatoes, halved

  • 50g baby sweetcorn, halved lengthways

  • 100g pineapple, peeled and roughly diced

  • 10g dried raisins

  • 50g green beans, topped, tailed, and halved

  • 10g Thai sweet basil

  • 2 peaches, hard and unripe if possible, halved and stoned

  • A pinch of sea salt and caster sugar

  • Steamed jasmine rice, to serve

  • 10g coriander leaves, to garnish

Instructions:

  1. Fry the Curry Paste: Pour the vegetable or coconut oil into a large, non-stick pan over medium heat. Add the massaman curry paste and fry, stirring constantly with a metal spatula to prevent sticking. After a few minutes, add the peanuts and fry for about 15 minutes until the paste darkens and the aroma becomes cohesive.

  2. Sweeten and Simmer: Add the sugar and fry until it dissolves and caramelises, darkening the paste further. Stir in the soy sauce, vegetable stock, and half the coconut cream. Reduce the heat and let the curry simmer for 10-15 minutes to mellow the spices.

  3. Cook the Veggies: Add the potatoes to the curry and simmer for about 10 minutes. Then, add the sweetcorn, raisins, pineapple, and green beans, simmering for another 8–10 minutes until the vegetables are tender. Toss in the basil, tamarind, and remaining coconut cream just before serving.

  4. Grill the Peaches: Preheat the oven to 200˚C/gas mark 6. Brush the cut surfaces of the peaches with a little oil and sprinkle with salt and sugar. Roast on a baking tray lined with parchment for 20 minutes until golden brown and soft. Alternatively, brush the peaches with oil and barbecue them until soft and charred, sprinkling with sugar and sea salt just before removing them from the heat.

  5. Serve: Place the peaches atop the steamed jasmine rice. Ladle the curry generously over the top, sprinkle with coriander, and garnish with chopped peanuts. Enjoy the delightful dance of sweet, salty, sour, and spicy flavours!

I hope you enjoy making this dish as much as I enjoyed creating it! Don’t forget to leave a comment below and explore my other recipes. Each dish is a journey through the vibrant world of Thai cuisine, right from the heart of Farang London.

Head chef & founder of Farang London restaurant. Cookbook author of ‘Cook Thai’ & ‘Thai in 7’. Chief curry paste basher and co-founder of Payst London.