Homemade Massaman Curry
This Thai inspired Massaman Curry is saucy, comforting and delicious. Made with onion, carrots, potatoes and crispy tofu simmered in an aromatic sauce and served over jasmine rice. It’s quick, easy and only requires 1 pot to make!
Servings: 4 people
Ingredients
Oven Baked Crispy Tofu
- 1 tbsp avocado oil
- 1 block extra firm tofu
Massaman Curry Sauce
- 1 tbsp avocado oil
- 2 shallots thinly sliced
- 1 tsp whole cumin seeds
- 2 garlic cloves minced
- 1 tsp grated ginger
- 3 tbsps red curry paste I used Thai Kitchen
- 2 cups carrots diced
- 2 cups quartered mini white potatoes
- 1 can full fat coconut milk
- 2 cups low sodium vegetable broth
- 1/4 cup natural creamy peanut butter
- 1 tbsp coconut sugar
- 1/2 tsp ground coriander
- 1/4 tsp cardamom
- 1/8 tsp nutmeg
- 1 whole star anise
- 1/2 tsp sea salt
Toppings
- unsalted roasted peanuts chopped
- green onion thinly sliced
- fresh cilantro chopped
- fresh lime juice
Instructions
Oven Baked Crispy Tofu
- Pre-heat oven to 400ºF
- Cut the tofu into cubes and spread out on a lined baking tray
- Drizzle with avocado oil, toss and bake for 20 - 25 minutes, turning halfway through
Massaman Curry Sauce
- To a pan on medium-high heat, add a drizzle of oil and sautéed shallot for 1 minute.
- Then, add cumin seeds, curry paste, ginger and garlic sauté for an additional minute.
- Once fragrant, add 2 tbsp of coconut milk to create a smooth paste and sauté for another minute.
- Add in carrots and potatoes, and cook for another few minutes.
- Then, add in the full fat coconut milk, low sodium chicken broth, natural creamy peanut butter, and all other spices.
- Bring to a boil and simmer on low heat, partially covered for 25 minutes until potatoes are fork tender.
- Once the curry sauce is fragrant and fully cooked, add the crispy tofu and let cook for another 5 minutes.
- Serve on top of white jasmine rice, and garnish with crushed peanuts, cilantro, and a squeeze of fresh lime juice! Enjoy!