Masaman, Massaman, Mussuman Curry Tofu |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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While Masaman Curry is commonly served with beef, I love the texture tofu adds to this spicy-sweet dish. You can use any protein you like, other common meats are chicken or shrimp. I use Mae Ploy Masaman Curry found at Asian grocery stores or higher-end grocery stores. Why spend $9+ on a single serving when you can make it at home for cheap and feed an army? I love this dish! Just typing the word 'curry' makes my mouth water. As an authentic alternative to sugar and lime juice use 1 T. sugar and 1 T. tamarind juice Ingredients:
14 ounces tofu, fried and cubed |
1 (14 ounce) can coconut milk |
2 -4 tablespoons masaman curry paste |
1/2 cup water |
1/2 small yellow onion, diced |
2 carrots, peeled and sliced |
1 medium potato, peeled and cubed |
2 bay leaves |
1 cinnamon stick |
1/4 cup unsalted dry roasted peanuts |
2 tablespoons sugar |
1 tablespoon lime juice |
Directions:
1. In a saucepan, stir fry curry paste with half the can of coconut milk until combined. Add remaining coconut milk and heat until boiling.
2. Add remaining ingredients (except sugar and lime juice) and cook until potatoes and carrot soften and start to absorb flavors. About 20 minutes.
3. Remove bay leaves and cinnamon stick, add sugar and lime juice and gently stir until combined.
4. Serve over jasmine rice and top with crushed peanuts.
5. *Note: For a variation try one small potato and one small sweet potato.
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