Massaman is possibly my favorite kind of curry. If you haven’t tried it, you should right now. I use Maesri curry paste (comes in 4oz cans), so the taste will likely be different if you use a different brand, but just make adjustments if necessary!
This recipe is: vegetarian, gluten free, vegan
- 1 tbsp olive or other oil
- 1 tofu block, pressed and drained
- 1 4 oz. can Massaman curry paste
- 3 tbsp olive or other oil
- 2 cans coconut milk
- 1 inch ginger, minced
- 2 tbsp chopped fresh cilantro (or 2 tsp dried)
- 2 tbsp (packed) brown sugar
- 1 tbsp fish sauce (for simple vegan “fish sauce”: mix 2 parts broth and 1 part soy sauce)
- 1 tbsp lime juice
- 1/2 tbsp Worcestershire sauce
- 1 onion, thinly sliced
- 4 medium potatoes, cubed
- 2 carrots, peeled and sliced
- 1 tbsp peanut butter
- Preheat the oven to 375°F and cut tofu into small cubes. Heat 1 tbsp oil in a large skillet (the largest cooking vessel you have) over medium heat. Add tofu and cook for about 5 minutes, stirring or shaking every couple of minutes to get each side crispy. Transfer tofu to baking sheet and bake for about 15 minutes or until tofu reaches desired level of firmness. Remove from oven and set aside.
- Heat oil in the same skillet over medium heat. Stir in the curry paste and cook for 2-3 minutes, until very fragrant.
- Add 1 can of coconut milk and stir until well blended. Add the ginger, cilantro, brown sugar, fish sauce, lime juice, and Worcestershire sauce, and bring to a boil.
- Add the onion and reduce to a simmer. Cook for about 5 minutes, then add the other can of coconut milk and return to a boil.
- Add the potatoes, carrots, peanut butter, and cooked tofu, and stir until everything is well-combined. Cover and simmer for about 15 minutes, until potatoes are cooked.
- Cool for a few minutes (so that potato middles aren’t scalding), and serve with Jasmine rice.
Serves 5-6 (maybe even more).