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MASSAMAN
CURRY LINGUINE

SERVES 4

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INGREDIENTS

• 2 tbsp vegetable oil
• 1 white onion, thinly sliced or diced
• 2 large cloves garlic, minced 
• 1/2 tsp fresh ginger, minced
• 150-200g vegan chicken or beef pieces 
• 3 tbsp Chef’s Choice Massaman Curry Paste
• 1-2 tbsp brown sugar
• 2 tbsp smooth peanut butter 
• 2 tbsp Chef’s Choice Vegan Fish Sauce

• 500g potatoes, peeled and diced
• 2.5 cups vegetable broth
• 1 cup of water
• 400ml tin Chef’s Choice Coconut Milk
• 340g dried linguine
• 1/2 cup roasted, unsalted peanuts (half chopped, half left whole)
• small handful of fresh coriander, finely chopped 
• chilli flakes or sriracha to taste

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INSTRUCTIONS

     Heat the oil on medium in a large, non-stick pan and sauté the onions on medium for 2-3 mins until soft and translucent. Add the garlic and ginger and fry another 1-2 minutes before adding the vegan meat. Cook until the pieces are browned, then add the curry paste, sugar, peanut butter, vegan fish sauce 
and stir together into a smooth paste. 

 

     Add the potatoes, along with the broth and water. Bring to a boil, then reduce the heat to medium low and cook- covered- for 15-20 minutes until the 
potatoes are completely cooked through.

 

     While the curry simmers, put the water on to boil, and once boiling, generously salt the water and add the linguine noodles.

 

     Once the potatoes are cooked, add the coconut milk and whole peanuts to the curry.

     Simmer the curry for another 5 minutes or until the pasta is cooked to al dente, then drain the linguine, 
reserving some of the pasta water.

     Stir a spoonful of curry into the noodles, then dish the linguine into bowls and top with more of the curry. Alternatively, you can stir all the noodles right into the curry.

     Serve right away, garnished with the remaining chopped peanuts, more fresh coriander and chilli flakes or sriracha to taste.

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