Massaman Curry
This easy massaman curry recipe makes such a great weeknight dinner! It's super rich, creamy, and packed with flavor. And it comes together in just 30 minutes!
Ingredients
- jasmin rice or brown rice
- 14 ozfirm or extra-firm tofu, cut into cubes
- 2 tablespoonscorn starch
- 1onion, cut into strips
- 3 smallpotatoes, cut into cubes
- 1 tablespoonmassaman curry paste (make sure it's vegan (some pastes contain shrimp paste))
- 2carrots, cut into slices
- 1 canfull-fat coconut milk
- ½ cupvegetable broth
- 1 tablespoonsoy sauce
- 1 tablespoonnatural peanut butter
- ¼ cuproasted peanuts
- fresh cilantro
- salt, to taste
- black pepper, to taste
Directions
- 1
Preheat your oven to 350 °F. Cut the tofu into cubes. Add two tablespoons of corn starch. Make sure all cubes are covered in corn starch.
- 2
Line a baking sheet with parchment paper and place the tofu cubes on top. Bake for 20 minutes, tossing halfway.
- 3
Cut the carrots and the onion into strips and the potatoes into cubes. Cook the rice according to the instructions on the package. I like to use Jasmine or brown rice.
- 4
In a large pan, heat some oil and sauté the onion for 2-3 minutes. Then add the potatoes and cook for another 3 minutes.
- 5
Stir in the massaman curry paste and cook for another minute.
- 6
Add the coconut milk, vegetable broth, peanut butter, soy sauce, and carrots, and cook for about 20 minutes. Add the baked tofu and stir until combined.
- 7
Serve over rice and sprinkle with peanuts and roughly chopped cilantro. If you want you could also add a bit of red pepper flakes on top.