Vegetable Massaman Curry

While many traditional Thai dishes incorporate some bit of meat, it’s usually simple to prepare them without, add in tofu for a hit of protein or substitute meaty for hearty mushrooms and aubergine. Throughout the country, local vegan Thai restaurants are identified with a red and yellow “เจ” sign. (เจ (jay) means vegan in Thai while มังสวิรัติ (mung-sa-wee-rut) means “vegetarian”.) At these simple eateries, all dishes are made without any eggs, fish sauce or oyster sauce but often include substitute meat products made from mushrooms, soy, tempeh or textured vegetable protein.

With eating plant-based meals and veganism becoming more in vogue, plenty of mainstream restaurants (especially within holiday hotspots such as Bangkok, Chiang Mai, Phuket and Koh Samui) also offer a range of international and Thai vegetarian, vegan and raw dishes packed with nutritious ingredients.

Ever tried beetroot tartar or vegetable larb? What about northern Thailand’s iconic khao soi but without the customary stewed chicken leg? Even if you’re a carnivore, these dishes from some of the country’s top hotel dining venues will still delight with their myriad flavours, eye-catching colours and careful presentations.

To bring out the farm fresh flavours even more, each dish listed below highlights a pairing recommendation of our favourite fruit-based libation selected from the respective restaurant’s wine list.  

ANANTARA HUA HIN RESORT

This sweet and savoury Thai curry dish has Middle Eastern origins to thank for its complexity of flavours. Some legends say massaman was introduced to the royal court of Ayutthaya in the 16th century by Persian envoys while others say we have Arab traders in the south of Thailand to thank. Whatever its origins, there’s no debate required about how delicious Chef Saengduan Saengnopparat’s veggie take is on the typically meat-heavy dish. Massaman is traditionally served with Halal meats like beef, chicken or duck. Rim Nam's vegetarian version, however, is filled with satisfying chunks of tofu and vegetables bathed in a rich broth of creamy coconut milk and spices. Enjoy this dish alongside Thai riceberry topped with cashew nuts for some crunch.

Wine companion: A classic Thai dish deserves a classic Thai wine. The list features some good choices but I have gone for an unusual Viognier white wine from Koh Yai. GranMonte winery is the only producer of Viognier wines in Thailand and this full-bodied, yet elegant wine perfectly complements the massaman’s richness.

For more: anantara.com/en/hua-hin