With coconut milk, roasted peanuts, brown sugar, potatoes and carrots, this is a hearty and rich curry recipe that I find ideal during the colder seasons. Massaman curry is a Thai recipe with influences from the Indian subcontinent and other regions, and has been considered in the past to be one of the world's greatest dishes! Traditionally made with chicken, this version is vegetarian (and, depending on the curry paste, can be vegan--many curry pastes include shrimp, but a few do not). I love to serve this with brown rice and roasted peanuts on top--truly decadent!
- Austin K., Research Assistant
Ingredients (5 servings)
Peel the carrots and potatoes. Slice the carrots into rounds and dice the potatoes into bite-sized chunks. Peel the skin off of the shallots and slice into rounds.
For the tofu: Preheat the oven to 375 F. After pressing the tofu bricks of liquid, cut them into bite-sized cubes and toss them with 2 teaspoons of salt. Pan fry the cubes at medium-high heat in a high temperature oil (I like to use peanut oil) until sides are lightly browned. Place on a baking sheet and bake in the oven for 15 - 17 minutes.
For the curry: In a large pan, heat the coconut oil and fry the shallots at medium-low for about 2 minutes. Add the cumin and coriander and cook for a couple more minutes. Then add the curry paste, and, after stirring it into the shallots, add the potatoes and carrots. Cook for 2 more minutes, then add the cinnamon, coconut milk, soy sauce, peanut butter, and brown sugar. Mix to combine, bring to a simmer, and then allow the curry to cook for 10 minutes.
Add the tofu, then let the curry cook for another 5 minutes before adding the juice of two limes and Thai basil. Sprinkle the roasted peanuts and cilantro on top of the curry.