Massaman Curry
INGREDIENTS
• ½ cup crushed roasted peanuts
• ⅓ cup pineapple, medium dice, optional
• 2 cups potatoes, medium dice
• ½ cup onion, medium dice
• 2 cups extra-firm tofu, medium dice
• 1–2 tablespoons Massaman curry paste
• 3 cups coconut milk
• 2⅓ cups water
• 2 tablespoons light soy sauce
• 2 tablespoons seasoning soy sauce
• 1 teaspoon mushroom seasoning, optional
• 3 tablespoons palm sugar
• 3 tablespoons tamarind sauce
• 1 teaspoon salt
• 3–4 cinnamon sticks, optional
• 3–4 star anise, optional
• 5 cardamom pods
• 5 bay leaves
METHOD
1. In a large pan over medium heat, add ½ cup coconut milk and the Massaman curry paste. Stir-fry 3–5 minutes until fragrant and the oil begins to separate.
2. Add tofu, potatoes, and onions. Stir-fry another 5–10 minutes until the vegetables begin to soften.
3. Add 2 cups coconut milk, 2 cups water, cinnamon, star anise, cardamom, bay leaves, peanuts, and salt. Simmer gently for 15–20 minutes.
4. When the potatoes and onions are tender, add the remaining coconut milk, light soy sauce, seasoning soy sauce, tamarind sauce, palm sugar, mushroom seasoning, and pineapple if using. Cook 5–10 minutes more.
5. Taste and adjust with additional soy sauce or palm sugar as needed.
PHOTO CREDIT
Photo by Andy Li via Wikimedia Commons, CC0 1.0.
Source: https://commons.wikimedia.org/wiki/File:Mixed_Veggies_Matsaman_Curry_rice_-_Tookta%27s_Thai_Food.jpg
