Massaman Curry



A Thai dish with non-traditional Thai ingredients being used. This curry ends up bringing a great mix of Middle-eastern spices into an amazing Thai curry. Often served with rice but can be enjoyed on its own. 


Ingredients

Servings: 1
  • Coconut milk - 1/2 can or ~3/4 cup
  • Water - 1/4 cup
  • Massaman curry paste - 2 Tbsp
  • Roasted peanuts - 3 Tbsp
  • Tofu - 1/4 package
  • Yellow flesh potato - 1
  • Onion - 1/4 to 1/2 depending on size
  • Palm sugar - 1 Tbsp
  • Bay leafs - 3
  • Tamarind paste - 1 Tbsp
  • Soy sauce - 2 Tbsp
  • Oil - 1 Tbsp





Directions

*Step-by-step directions with pictures below*


If intending to serve with rice, start cooking first. 

Heat oil in wok. Chop up tofu into 1/2" pieces. Add tofu to wok and cook for 2 minutes. Grate sugar (if necessary), cut potato and onion into 1" pieces. Add Massaman curry paste to wok and cook for 30 seconds. Add coconut milk and water and cook for 3 minutes. Add potatoes, onion, peanuts and bay leafs. Cook for 5 minutes, or until cooked. Add tamarind paste, soy sauce and sugar and cook for another ~2 minutes or until desired consistency. Serve with rice. 



Step-by-step Directions

Heat oil in wok
Chop up tofu into 1/2" pieces
 
 Add tofu to wok and cook for ~2 minutes
Grate sugar if necessary
 
Cut potato into bite-sized pieces
 
Cut onion into similar sized pieces as potatoes
 Add Mussaman curry paste and cook for 30 seconds
 
Add coconut milk and water and cook for ~3 minutes
Add potatoes, onion and peanuts
Add 3 bay leafs and cook for ~5 minutes, or until potato is cooked
Add tamarind paste, soy sauce and palm sugar
Cook for ~2 minutes.
or until desired consistency
Served with rice.
Done!

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