This dish from Little Turtle is a great vegan version of one of my favourite
Thai curries. A rich, creamy and mildly spicy coconut-based curry that was full of bold aromatic flavour served with perfectly cooked potatoes.
Traditionally, an animal protein is used when cooking massaman curry and so I would have liked to see a plant-based alternative used as a substitute, such as tofu or king oyster mushroom, rather than just potatoes.
Also, I wasn’t a fan of the serving dish. The long, flat plate exposed most of the curry to the air, which accelerated cooling and meant we had to eat cold curry towards the end of the meal.
