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!