Massaman Curry (Vegan)
Ingredients:
- 14 oz extra-firm tofu, cubed
- 3 tbsp massaman curry paste
- 1 (14 oz) can coconut milk
- 1 cup vegetable broth
- 2 medium potatoes, cubed
- 1 onion, sliced
- 1/2 cup roasted peanuts
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp tamarind paste
- Cooked jasmine rice, for serving
Features:
Gluten-Free
Oil-Free
Nutrition:
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Scoop just the thick cream from the top of the coconut milk can to fry the curry paste first — this classic Thai technique ('cracking' the coconut cream) intensifies the paste's flavor before the thinner liquid goes in.
Instructions:
- Crack the Coconut Cream: Scoop the thick cream from the top of the coconut milk into a pot and heat until fragrant, about 2 minutes.
- Fry the Curry Paste: Stir in the massaman curry paste and cook for 1-2 minutes.
- Add Broth & Vegetables: Add the remaining coconut milk, vegetable broth, potatoes, and onion.
- Simmer: Simmer for 15 minutes, until the potatoes are almost tender.
- Add the Tofu & Peanuts: Add the tofu, peanuts, soy sauce, brown sugar, and tamarind paste.
- Finish Simmering: Simmer for another 8-10 minutes, until the sauce has thickened and the potatoes are fully tender.
- Serve: Serve over jasmine rice.
Notes: Press the tofu firmly before using — excess moisture keeps it from browning or absorbing marinade properly.
Tips: Taste as you go and adjust seasoning to your preference before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Swaps: Extra-firm tofu can be swapped for firm tofu (press longer) or tempeh for a firmer, nuttier bite.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The extra-firm tofu provides protein and soaks up the surrounding flavors. The canned coconut milk adds richness and a creamy body without any dairy. The potatoes adds heartiness and a creamy texture once cooked. The onion adds sweetness and depth as it cooks down.
Massaman Curry (Vegan)
Ingredients:
- 14 oz extra-firm tofu, cubed
- 3 tbsp massaman curry paste
- 1 (14 oz) can coconut milk
- 1 cup vegetable broth
- 2 medium potatoes, cubed
- 1 onion, sliced
- 1/2 cup roasted peanuts
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp tamarind paste
- Cooked jasmine rice, for serving
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The extra-firm tofu provides protein and soaks up the surrounding flavors. The canned coconut milk adds richness and a creamy body without any dairy. The potatoes adds heartiness and a creamy texture once cooked. The onion adds sweetness and depth as it cooks down.
Prep:
Scoop just the thick cream from the top of the coconut milk can to fry the curry paste first — this classic Thai technique ('cracking' the coconut cream) intensifies the paste's flavor before the thinner liquid goes in.
Instructions:
- Crack the Coconut Cream: Scoop the thick cream from the top of the coconut milk into a pot and heat until fragrant, about 2 minutes.
- Fry the Curry Paste: Stir in the massaman curry paste and cook for 1-2 minutes.
- Add Broth & Vegetables: Add the remaining coconut milk, vegetable broth, potatoes, and onion.
- Simmer: Simmer for 15 minutes, until the potatoes are almost tender.
- Add the Tofu & Peanuts: Add the tofu, peanuts, soy sauce, brown sugar, and tamarind paste.
- Finish Simmering: Simmer for another 8-10 minutes, until the sauce has thickened and the potatoes are fully tender.
- Serve: Serve over jasmine rice.
