Comments on: Massaman Curry

By: elizabeth

elizabeth — Sat, 10 Jul 2010 01:28:49 +0000

If I was trying to substitute, I would try a combination of water, vinegar, a very small amount of roasted sesame oil or a very small quantity of liquid smoke plus salt or a smoked salt, and brown sugar. Increasing the spices might also fill in the flavor.

As for the shrimp paste, I don’t know how to replace the flavor in the vegan range, but soft mild tofu would give the emulsifying effect and therefore the familiar texture in the mouth.

By: Sumlee

Sumlee — Wed, 20 Jan 2010 09:25:52 +0000

Graz,

There are many Thai dishes that do not use shrimp paste and can get around the fish sauce too. The best to use beside salt is black been sauce, yellow been sauce, hoisin sauce, and golden mountain sauce(seasoned soy)any of these will give you very nice flavor. Try them out and hope you like them. On the curry paste, you can leave out the shrimp paste and fish sauce and use salt and yellow been sauce and the taste is still great! and same is true with all stir fried. Good Luck!

By: cee

cee — Tue, 19 Jan 2010 02:26:35 +0000

yes you can add tofu – add it when you add the potato. i recommend deep-frying it first so that it holds together well.

By: Danielle

Danielle — Mon, 18 Jan 2010 20:31:04 +0000

Can you use tofu for this recipe, and if so when do u add it to the dish?

By: Veggie Thai Food Lover

Veggie Thai Food Lover — Sun, 27 Sep 2009 16:06:15 +0000

Graz,

Instead of using the fish sauce you can use a little extra soy sauce. Also, look for Maggi seasoning in the “ethnic” section of your grocery store. That also will work. I’ve found that no one notices the lack of fish sauce (or shrimp paste, or oyster sauce) in my Thai cooking — they’re too busy raving about it.

By: kat

kat — Tue, 22 Sep 2009 02:42:48 +0000

I have all the ingredients and cannot wait to make this tomorrow. About how many servings would this equal? I’m thinking around 2?

By: cee

cee — Sat, 18 Jul 2009 07:27:24 +0000

Graz-
If you make it yourself just use salt. Many Thai restaurants abroad don’t use shrimp paste in their curry paste – just ask them before you order. We have a downloadable chart in the “articles” section which caters to vegetarians.

By: Graz

Graz — Sat, 18 Jul 2009 06:56:41 +0000

Needless to say I’m in love with Thai food. Being a vegetarian, I always loved and praised how vegetarian/vegan friendly the Thai diet was. So, I finally decided to learn how to make it instead of going to the restaurant every time. Unfortunately, I’m just finding out that massaman (one of my favorites) and most, if not all, curries have fish sauce and/or shrimp paste in the ingredients. I was hoping it was just a particularity of your recipe, but after searching, I’ve found that every recipe calls for it. How DEPRESSING! All this time I thought I was eating something vegetarian in the restaurants and I now find out that there’s fish in it. Arg… and I just had some yesterday! I guess it’s just one more cuisine to cross off the list.

Anyway, I digress… I just needed to vent a little bit. Since I obviously can’t go to restaurants anymore considering the fish factor most likely used, I was curious if I could still make this without the fish sauce and the shrimp paste. I saw in other recipes that you suggested using 1/2 tsp in Pangang and 1/4 tsp for the Green Curry of salt to replace the shrimp paste, but what would you suggest for the fish sauce? Is it necessary? Any input you suggest will be greatly appreciated, as I don’t think I’ll be visiting a Thai restaurant anytime soon. *I’m sorry if I sound negative or disrespectful, I’m just upset *

Thanks!

By: Vani

Vani — Tue, 14 Apr 2009 13:29:56 +0000

Tried your recipe a few days ago and it was excellent! I’ve also posted it, do take a look. I’ll be looking at your site to make Thai dishes Thanks for sharing.

By: Mark Apricena

Mark Apricena — Fri, 07 Nov 2008 17:09:52 +0000

Very flavorful