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!

Course Main Dish

Cuisine Thai

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 520kcal

Author Sina

Ingredients

Jasmin rice or brown rice
14 oz firm or extra-firm tofu, cut into cubes
2 tablespoons corn starch
1 onion, cut into strips
3 small potatoes, cut into cubes
1 tablespoon massaman curry paste make sure it's vegan (some pastes contain shrimp paste)
2 carrots, cut into slices
1 can full-fat coconut milk
1/2 cup vegetable broth
1 tablespoon soy sauce
1 tablespoon natural peanut butter
1/4 cup roasted peanuts
fresh cilantro
salt, to taste
black pepper, to taste

Instructions

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.
Line a baking sheet with parchment paper and place the tofu cubes on top. Bake for 20 minutes, tossing halfway.
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.
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.
Stir in the massaman curry paste and cook for another minute.
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.
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.

Notes

Make sure to use very firm or extra-firm tofu for this recipe.
If you can’t find extra-firm tofu, your could press the excess water out of your tofu before starting with this recipe. You could either use a tofu press or two plates, paper towel, and a few heavy objects like a stack of cookbooks. Check out my tips on how to press tofu.
I don't recommend using light coconut milk for the recipe as it makes it super creamy and rich.
Stored in an airtight container in the fridge, the curry will last up to 3-4 days. Don't let it sit at room temperature and immediately refrigerate it.

Nutrition