Masaman Curry Dumpling Soup
I discovered Masaman curry dumpling soup totally by accident. I was out for dinner with the family one night and I order this soup. I totally thought this was something else. I had a whole different idea of what this was. For some reason I was thinking I was ordering a spicy Thai green curry with dumplings. Boy, was I wrong! I was so confused when it arrived, I thought they had brought me the wrong order. I kindly asked the server, “excuse me, what is this dish?”. She explain that it was a floral orange curry dumpling soup.
I went ahead with the plan and proceeded to eat it. At firs at I was skeptical because it smelled very floral. It also tasted very floral, but I really enjoyed it. I think that this, masaman curry is definitely an acquired taste but if you it do it’s thing on the palette you will too, fall in love!
What is Masaman curry?
Masaman curry has it’s roots in India. The spices in massaman curry paste are cardamom pods, whole clove, cinnamon stick, coriander seed, cumin seed, whole peppercorn, and dried thai chiles. Masaman curry is prepared like a typical Thai curry, using coconut milk.
What does masaman curry taste like?
The masaman curry is very fragrant and floral. It’s rich in lemongrass, cardamom, cinnamon, galangal, and cloves. You get all of those flavors, bursting in each bite, but you also get coconut from the added coconut milk.
How is Masaman Curry traditionally made?
This masaman curry is traditionally made with potatoes and peanuts, rather than dumplings. I got the idea of making this curry with dumplings from that thai restaurant we went to.
I initially thought dumpling was the traditional way to have it, but it turns out it’s peanuts and potatoes. I haven’t made it the traditional way but I’m sure it’s just as delicious.
Dumpling Masaman Curry Soup
- 2 garlic cloves minced
- 1/2 inch piece of ginger minced
- 1/4 large yellow onion chopped
- 3 tbsp masaman curry paste
- 3 cups of water
- 2 tsp better then bouillon vegetable base
- 1 tsp sugar
- 1 tsp garlic powder
- 1/2 red bell pepper
- 8-10 frozen vegan dumplings
- 1 cup coconut milk full fat
- 1 1/2 bok choy
- Start off by placing large pot on medium high heat.
- Add oil and chopped onions, cook for 3 minutes or until translucent.
- Mix in ginger, curry paste, garlic cloves, cook for an additional 1 minute.
- Pour in water, coconut milk, vegetable base, garlic powder, sugar, bell pepper and bok choy.
- Allow broth to come to a simmer.
- Add in frozen dumplings, simmer 5-8 minutes or until dumplings are fully cooked.
- Serve with sliced pepper garnish and ENJOY!