Vegan Massaman Curry Recipe ***FROM SCRATCH*** สูตรแกงมัสมั่น

LAY HO MA everyone! You're in for a real treat! If you like vegan curry, this is an absolute crowd pleaser. Join me in this episode and learn how to make vegan Massaman curry. Let's begin.
Ingredients:
MASSAMAN CURRY PASTE:
7-10 dried red peppers (de-seeded and rehydrated in water overnight)
1 shallot
1 lemon grass
3 pieces garlic
2 tbsp minced cilantro stems
3 tbsp minced galangal
1 tbsp black miso paste
1-2 peels of lime zest
1/2 tsp coriander seeds
1/2 tsp cinnamon
1/4 tsp cumin seeds
1/4 tsp nutmeg
3 cardamon pods
1/4 tsp cloves
1 1/2 tsp salt
MASSAMAN CURRY:
400ml coconut milk (full fat not lite)
1 1/2 cups vegetable stock
4-5 small Japanese sweet potatoes
1/2 pound Shimeji mushrooms
1 red onion
Bunch of Thai basil
Directions:
1. Toast the coriander seeds, cloves, cardamon on medium heat for 1min
2. Add the cumin seeds and toast for another 30sec
3. Transfer the toasted spices to a pestle and mortar (crush the cardamon pods by hand to remove the inside seeds)
4. Crush the spices and set aside
5. Add the red peppers and salt and crush to a mush
6. Chop the lemongrass and crush in the pestle and mortar
7. Chop and add the galangal and lime zest to the pestle and mortar and crush
8. Chop and add the cilantro stems, garlic, and shallot, and continue crushing
9. Add the miso paste and all the dry spices (including the cinnamon and nutmeg), and continue crushing until you have a soft paste (use a spatula to help scrap down the sides
10. In a large saucepan on medium heat, add 2 tbsp of the coconut milk and cook it until it starts to boil
11. Add the massaman curry paste, and sauté for a couple of minutes
12. Add the rest of the coconut milk and stir to combine
13. Add the vegetable stock (season with salt if using unsalted stock)
14. Add the sweet potatoes, mushrooms, and red onion
15. Give the curry a stir, cover, and cook on medium for 15min
16. Plate and top with fresh Thai basil (enjoy with fresh cooked rice!)
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and KZbin chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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• Vegan Massaman Curry R...

[@YEUNGMANCOOKING]

LAY HO MA everyone! If you really want to impress your family and friends, this Massaman curry will turn your kitchen into a restaurant! Committed to give this a try? Comment below!

[@garya3056]

Ok, Wil... this is going to take some shopping first! 🤗

[@user-je7pp2wg3m]

I think this is going to be one of my favorite vegan channels

[@jameswilkes451]

Honestly this man is my hero. He's introduced me to so many amazing vegan recipes and added onto the ones that I already have. It inspires me to cook better!

[@theresam5388]

I can't Thank you enough for this recipe!😋. Of all the curries, Massaman is my Absolute Favorite!!! I couldn't figure out how to make it at home (Vegan) of course 💚. I'm running out to the store now to grab my ingredients and am so excited 🤗. As always, your videos and your recipes are simply wonderful 🤗💚🌱

[@YEUNGMANCOOKING]

Hope you’ll love it ☺️

[@eileennahan7830]

Love all the spice combos. First time I’ve hand made this curry, thanx.

[@Spicy_Nugget]

I absolutely can't wait to use your recipe, and also experiment making other pastes and bases using this technique. Thank you so much for sharing! 🤗

[@kathleenswenning9915]

Yuuuuuuuuum!!!!!!! It looks and sounds delicious, that paste.....whaaaaat?!?!? Next level!!!!! Thank you Wil !!!!!! 💞Kathy

[@aussieraver7182]

...wow! Amazing

[@tulabead]

I was out for supper and my date had this for his meal. I am beyond thrilled to see that you have a video for this and am going shopping to get the ingredients. I bet the contrast of the sweet potatoes is perfect for this dish. I would like to toss in some egg plant as well. Your videos are awesome and such quality! Thank you.

[@orosedobheathaabhaile]

I watched this with subtitles. Every time you chopped something, The titles said Applause.

[@YEUNGMANCOOKING]

😆

[@ninimoulder366]

Wow Massaman Curry looks delicious. Although I've never had it should try it sometime. Another one of Wil's delicacy. 😊

[@foxtones6961]

Yes! This looks delicious, can't wait to make it.

[@YEUNGMANCOOKING]

👨🏻‍🍳🙌🏻 hope you like it!

[@lalithasankaran7120]

I never miss a single you tube of urs it's amazing sir

[@YEUNGMANCOOKING]

🤗 Happy to be cooking together

[@nealieanderson512]

Looks delicious! Going to make!

[@YEUNGMANCOOKING]

nice!! let us know how it goes :D

[@OneBiteoftheCherry]

This guy knows what he's talking about. Thanks Will

[@charlottezanatta1987]

Good! Thank you !

[@plantspirit9289]

Vegan Rev you are truly my mentore.. fantastic receipe..

[@YEUNGMANCOOKING]

Thank you 🙏😁

[@skullycane]

Looks really good

[@YEUNGMANCOOKING]

thank you!

[@DairyStateVegan]

Oh my goodness! Yum!

[@YEUNGMANCOOKING]

:)

[@sensunory]

Sub! Great production, easy to follow, great aesthetics and lovely food! Keep it up

[@YEUNGMANCOOKING]

Thank you Tyron 🙌👨‍🍳 glad to have you here 🥗

[@malv4935]

WOW!! Such a stunning recipe - thanks for breaking the steps down for us Wil, really appreciate you showing us how you made the paste for the curry :)

[@YEUNGMANCOOKING]

🥳🙌🏻

[@zivbryk2475]

Wil, you're the best, we love all your recipes. Hi from Israel

[@YEUNGMANCOOKING]

Great vibes from Canada 🇨🇦

[@annaliese724]

Yummmyyyy! This looks packed with flavor and so refreshing. I usually buy curry paste, but I'm never entirely happy with the flavor. I'll give this recipe a go when I'm feeling less lazy, haha! 👍

[@YEUNGMANCOOKING]

its a labour of love Annaliese :) Its quite different tho. The store bought ones are cooked down (pasteurized) in order for the product to be shelf stable. Whereas making your own, everything is fresh and only cooked with you use it. I'd say the biggest difference is that making your own paste has a much much much brighter taste. Invite some friends to come help you pound ingredients ;)

[@ashahariharan9957]

So happy found this channel

[@YEUNGMANCOOKING]

So happy you’re here ! Welcome ☺️

[@authentiekaziatisch5949]

For a deeper flavour and more umami you may dry roast the dried hillies, lemongrass, galangal, shallots and garlic in a saute pan and then process that in your curry paste :)

[@Mmmpat]

This is now a regular dish i make. My boyfriend loves it

[@YEUNGMANCOOKING]

🥳🥳🥳

[@geetapatel8376]

LAY HO MA, I made this massaman curry yesterday. I had coriander roots so I used them instead of coriander stems. I put in sweet potatoes and veg I had in fridge - broccoli and some mushrooms. The paste is super hot so only used half of the quantity. It was still very aromatic and delicious. Thank you for sharing these recipes.

[@YEUNGMANCOOKING]

Love it 🥳

[@nununu8937]

Love your recipes! So far I've only tried making the peanut satay ramen n it was fire😍 but I think this is definitely the next one I'll try. I'd like to ask what can I replace the onion with at the end? So it's more edible and pairs well with the sweet potato, (I don't eat full onions:( 🤍🤍

[@oxxomartha]

OMG! Wil, you did it again! MY ABSOLUTELY FAVORITE CURRY!!!!!!! With coconut milk yaaaayyyyyy! Please come cook for me!

[@YEUNGMANCOOKING]

🥳👨🏻‍🍳🙌🏻

[@gainvitalitymitanna1274]

nice video ;) enyoing it ! keep on the work

[@YEUNGMANCOOKING]

☺️

[@sinasy4911]

Woah... What a voice he has!

[@kitphoenix9204]

And terrific camera work

[@lunarcat9281]

The spice blend reminds me of the emirati spice blend also known as bizaar.. you should try to make it its so amazing - tastes like indian spices. Would love to see your take on it.

[@carlacarlson9328]

❤

[@SpringGreen55]

hello, love the recipe! How many servings will this recipe give you?

[@MJ-em_jay]

I thought today's video was going to be related to what you were watching on your 'oven channel'. I kept waiting for the oven part. 😁

[@YEUNGMANCOOKING]

LOL....

[@vonnie959]

😍😍💚

[@YEUNGMANCOOKING]

:)

[@theory_underground]

What is a substitute for the red pepper mash if I don't have dried ones that have been soaked over night?

[@valerieh.1624]

I am a fool for curry 😂😂❤❤❤

[@YEUNGMANCOOKING]

It’s so good! 🙌🏻👨🏻‍🍳

[@diepdinhhong6625]

Hôm nào a hướng dẫn làm bún riêu chay đi a

[@miracleshappen4483]

Why not adding some freshly chopped coriander (cilantro). Great recipe! 🤗💖😉

[@krismua1209]

I just made this - - delicious! I don’t have a mortar and pestle so I ground the spices as best I could with the back of a spoon and finely chopped the rest. But when I added it to the coconut milk it was unappetizing (too white) so then I thought "Wait, I'll just throw it all in my Vitamix, and when the peppers get ground up that'll give it colour". Then I was like "Wait, WIL has a Vitamix. Why is he doing all this grinding by hand?". 😄 Anyway, turned out fine and was YUMMY. 👍

[@YEUNGMANCOOKING]

Hahah it’s a rare event 😅

[@georgecharbadze8493]

Thank you for the great video! Can I add peanuts to this recipe? If yes, at what point should I add them?

[@YEUNGMANCOOKING]

Hmmm maybe pan roast them dry and then set them aside for garnishing the final dish?

[@fashionsavvy611]

Can you share the recipe for that black stuff that u took out from that box and mixed it in paste that u grinded.

[@victoriavertiz3956]

Look at all those delicious spices I’m not able to get at my local super market. 😩

[@YEUNGMANCOOKING]

☹️

[@kellyheitmann5257]

Amazon is your best friend with these ingredients. Once you get them can use in Thai, Korean and even Indian!

[@Ebuje1]

Hi Will, is it possible to use white miso in replace of dark miso? thanks

[@YEUNGMANCOOKING]

Absolutely!! I do that sometimes myself if I’m out 😬

[@clareclemens4849]

How do you make the black bean fermented paste?

[@sirishadonthi532]

Can we add tofu to this recipe? Thank you

[@purecitrine5321]

Question about shallots: how essential is it? Here, in Australia, shallots are significantly more expensive than red onions. So I ask if they are interchangeable in the recipe or will that butcher the flavour?

[@YEUNGMANCOOKING]

I think it’ll be alright ☺️

[@aleariast]

Could I use fresh chillis instead?

[@kristaraspence5680]

This looks amazing! Do you have a recommendation for a suitable coconut milk alternative? I'm allergic unfortunately.

[@YEUNGMANCOOKING]

Oh man that’s a tough one! Hmm if you have powerful blender you can make cashew milk by blending 1/4 cup cashews with 2 cups water (soak the cashews overnight if you don’t have a high powered blender) I hope that helps!

[@macrumpton]

A simplified version of this with less exotic ingredients would be very welcome.

[@user-je7pp2wg3m]

Google substitutes for what you can't find at your grocery store

[@josecarlossantosgabino4433]

Foiii

[@user-je7pp2wg3m]

My result was a bit bitter. Did I just choose a bad brand of miso you think?

[@mrsweedwalker]

Hello M: I doubt that your miso would cause any bitterness. Is it possible that you over toasted (burned ) your spices? Or, if your cilantro is aged, it can definitely be quite bitter and ruin your dish.

[@kellyheitmann5257]

Doesn't this have peanuts in it?

[@1000wastedwords]

Galunkle??? 2:05

[@1000wastedwords]

Nvm. Galangal. I looked at the ingredients list.

[@YEUNGMANCOOKING]

:D

[@animequeen78]

Galangal. It's a member of the ginger family.