Massaman curry could be described as the Thai version of all-American beefy vegetable stew, with several overlapping ingredients. It’s the base where the two stews part ways. This recipe is richly flavored with coconut milk, peanut butter, and Indian simmer sauce; by simply swapping in plant protein becomes a perfectly delectable vegan Massaman curry.
A flavor shortcut: To make this extra easy, I cross cultural boundaries and use one of my favorite shortcuts — Indian simmer sauce. These incredibly delicious sauces, available in the Asian foods aisles of most well-stocked supermarkets, are a lifesaver for those of us who are too timid (or lazy, in my case) to use the countless spices that give complex flavors to Southeast Asian-style dishes.
