TOFU & POTATO MASSAMAN

SERVES : 2


COOKS IN : 45 MINUTES


DIFFICULTY : MEDIUM

Massaman is quickly becoming one of my favourite curries! It’s aromatic and jam packed with rich thai flavours without the overpowering flavour of lemongrass. I’ve been lucky enough to feast out on a few of these curries whilst I was in Thailand and whilst a lot of traditional recipes will use shrimp paste, it’s so simple to create a vegan paste that is just as tasty!

When making the curry paste, you can always make a larger batch that will keep in the fridge for a few weeks or you can even freeze ready for when you fancy this dish again. You’ll want to make the paste first and you’ll want a pestle & mortar to combine all of the ingredients to make a paste.

If you’re in a rush, then you can easily whip up this dish in under 20 minutes, but you’ll want to skip on the potato’s.

INGREDIENTS

  • tbsp Cumin Seeds
  • tbsp Coriander Seeds
  • 4 Cardamom Pods
  • 2 cloves of garlic
  • 1/2 shallot
  • thumb sized piece of ginger
  • Red chilli (to taste)
  • Lemon zest
  • Kaffir lime leaves
  • 1 tbsp of turmeric
  • 1 tbsp ground cumin
  • 1 tsp maple syrup or brown sugar
  • 1 can of coconut milk
  • Veg stock
  • Soy Sauce
  • Tofu
  • Peanuts
  • Veg of choice (I like babycorn & pepper)

HOW TO MAKE IT

  1. Start by making your paste – fry your cumin seeds, coriander seeds & cardamom pods for a couple of minutes until toasted (you’ll be able to smell the fragrances in the pan)
  2. Add to your pestle & mortar along with garlic, shallot, chilli, ginger & lemon zest along with a splash of oil or water to help combine. Mix together until a thick paste combines.
  3. In a pan, add your potatoes and just enough water to cover the potatoes and boil with your veg stock for around 25 minutes until the potatoes are soft. You may need to keep adding water to the pan if it begins to dry out.
  4. Add your veg, curry paste, turmeric, cumin and kaffir lime to the pan along with a spoonful of maple syrup and your coconut milk. Turn the heat down and simmer for 5-10 minutes.
  5. In a separate pan, fry your tofu for 5 minutes on a high heat in soy sauce. I like to tear my tofu into rough chunks as it has a more authentic ‘chicken’ look, but ultimately it doesn’t really matter.
  6. Serve your curry with rice or noodles and top with your tofu, crushed peanuts & a drizzle of soy sauce.

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