Vegetable massaman curry with sticky rice

Matt Tebbutt’s vegetable massaman curry with sticky rice is a fragrant, comforting vegan curry built on a homemade massaman paste. Roasted spices, lemongrass, galangal and coconut milk create a rich, aromatic sauce, while crispy aubergine, waxy potatoes and steamed Thai glutinous rice make it a satisfying plant-based dinner.

This vegetable massaman curry scores a Nutri-Score of C. It contains vegetables, mushrooms, herbs and plant-based protein from peanuts, but coconut milk, deep-fried aubergine and white sticky rice add saturated fat and refined carbohydrate.

How the timings work

• One hob and one fryer or steamer work together: make the paste first, then fry the aubergine at 180C while the curry base and sticky rice get underway.
• While the paste fries: start the sticky rice, wash it thoroughly and set the bamboo steamer over steam for its 30-minute cook.
• While the potatoes simmer: the rice steams, the aubergine drains and the curry develops its aromatic depth.
• During the final 15-minute simmer: add the onion, pepper, cabbage and mushrooms, then return the aubergine to the curry.
• During the last few minutes: season with tamarind, lime juice, palm sugar, salt and pepper, then finish with roasted peanuts and coriander. Everything lands on the table together.

Method

First, make the massaman paste (about 10 minutes)

1. Toast the spices: Heat a dry frying pan over a medium heat. Add the coriander seeds, cumin seeds, white peppercorns, cloves, cardamom pods and cinnamon, then toast until fragrant.
2. Blend until smooth: Put the toasted spices, soaked red chillies, banana shallots, garlic, lemongrass, galangal or ginger, lime zest, white miso, roasted peanuts, Kashmiri chilli powder, salt and 2–4 tablespoons of vegetable oil into a blender. Blend until completely smooth, adding a little more oil only if needed to keep the blades moving.

Fry the aubergine and start the rice (about 10 minutes)

1. Heat the fryer: Preheat a deep fat fryer to 180C. Take care with hot oil and never leave it unattended.
2. Fry until golden: Add the aubergine chunks and fry for 2–3 minutes, until golden and tender at the edges. Drain on a plate lined with kitchen roll and set aside.
3. Wash the rice: Meanwhile, wash the Thai glutinous rice in plenty of water four times, until the water runs much clearer. This removes excess starch and helps the grains steam evenly.
4. Start steaming: Put the rice in a bamboo steamer and steam for 30 minutes, turning it halfway through so it cooks evenly.

Build the curry (about 15 minutes)

1. Fry the paste: Heat 2 tablespoons of vegetable oil in a sauté pan over a medium heat. Add the massaman paste and fry for about 5 minutes, until deeply fragrant and the oil begins to separate at the edges.
2. Enrich the base: Spoon in the thick cream from the top of the coconut milk and cook until glossy. Add the cinnamon stick, star anise and lightly crushed cardamom pods.
3. Add the liquids: Pour in the remaining coconut milk and 500ml/18fl oz vegetable stock. Stir well and bring to a gentle simmer.
4. Cook the potatoes: Add the waxy potato chunks and simmer for 10 minutes, until they are starting to become tender but still hold their shape.

Simmer and finish (about 20 minutes)

1. Add the vegetables: Add the red onion wedges, red pepper, Chinese cabbage and rehydrated Chinese mushrooms. Simmer for a further 15 minutes, until the potatoes are soft right through and the vegetables are tender but not collapsed.
2. Return the aubergine: Stir in the deep-fried aubergine and warm it through in the sauce.
3. Balance the flavour: Stir in the mushroom ketchup, then taste. Add the tamarind paste, lime juice, 1–2 tablespoons of palm sugar, salt and freshly ground black pepper as needed. You are looking for a rich, gently sweet, sour and savoury balance.
4. Finish and serve: Check the sticky rice is glossy and tender, then serve the massaman vegetable curry with the rice. Scatter over the roasted peanuts and fresh coriander.

Tips and swaps

• Get ahead: Make the massaman paste up to 3 days ahead and keep it covered in the fridge, or freeze it in portions.
• Control the heat: Deseed the dried chillies for a fragrant rather than fiercely hot curry, and adjust the Kashmiri chilli powder to taste.
• Balance is key: Add the tamarind, lime juice and palm sugar gradually at the end; massaman curry should taste rich, savoury, gently sweet and lightly sour.
• Swaps: Use ginger instead of galangal, brown sugar instead of palm sugar, or roast the aubergine at 220C for 20–25 minutes instead of deep frying.
• Rice tip: Wash the glutinous rice four times and turn it halfway through steaming to prevent dense, uneven patches.
• Leftovers: Store the curry and rice separately in the fridge for up to 3 days. Reheat the curry until piping hot throughout, adding a splash of water or stock if it has thickened.

Wine Pairing

Recommended by Helen McGinn:

Exceptional Central Otago Pinot Noir, New Zealand, 2023 — Asda, £8

A lighter-bodied Pinot Noir works well with the aromatic spices, coconut richness and gentle sweetness of this vegetable massaman curry. Its soft tannins and fresh acidity complement the roasted peanuts, tamarind and lime without overpowering the vegetables.

Here are equally good alternatives that pair beautifully with this dish:

Tesco Finest Pinot Noir — Tesco, £9

A soft, fruit-forward Pinot Noir with enough acidity to refresh the palate between rich, coconutty spoonfuls.

Villa Maria Cellar Selection Pinot Noir — Tesco, £13

This New Zealand Pinot Noir brings gentle spice and red-fruit character that suit the massaman paste and roasted peanuts.

Greywacke Pinot Noir — Waitrose, £25

A more structured Pinot Noir with savoury depth, a good match for the umami-rich mushrooms and mushroom ketchup in the curry.

* Prices checked October 2026 and may vary. The alternatives are our suggestions, not necessarily wines recommended by Helen McGinn.

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