While the intent wasn’t to make something vegan (rather just vegetarian), this would be the result of my gastronomic exploits one night during a recent weekend. The aim was to produce a curry (Indian or Thai), that I could whip up for both my meat-eating brother, and my vegetarian self, to share during a movie marathon (while leaving left-overs for the next few days).
I started at a base-notion, after asking a few friends on Facebook for inspiration, with the idea of a Massaman (aka Mussaman, aka Mosselman, aka Matsaman, etc.) curry. The lore goes that the Massaman curry started out as a curry cooked by Thai Muslims, originating in the 16th century, arising out of Persian influences.
(So this adapted version, I guess, is some kind of yellow infidel curry?)
Naturally, being vegetarian, shrimp paste and halal beef (or any halal meat) is off the menu for me, so further modification was needed in that respect at least. It’s worth mentioning at this point, in the mentioned Facebook discussion, I admitted a need, and was urged to try giving up on substituting meat all-together (more on this later).