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Massaman Curry with Tofu

A speciality from Thailand – tofu cooked with masamman curry paste and coconut milk. This is a Sanjeev Kapoor exclusive recipe.

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Massaman Curry with Tofu

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Main Ingredients Masamman curry paste, Tofu
Cuisine Thai
Course Main Course Vegetarian
Prep Time 11-15 minutes
Cook time 51-60 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Massaman Curry with Tofu

  • 1 tablespoon Masamman curry paste
  • 150 grams Tofu
  • 1 cup + 2 teaspoons Coconut milk
  • 2 tablespoons Tamarind paste
  • 1 tablespoon Palm sugar
  • 2 teaspoons Fish sauce
  • 1½ teaspoons Oil
  • 2 Star anise
  • 3 Green cardamoms
  • 1 inch Cinnamon
  • 1 medium Potato boiled and peeled
  • 1 medium Onion
  • 2 tablespoons Roasted peanuts
  • for garnishing Fresh coriander sprigs
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Method

  1. Heat 1 cup coconut milk in a deep non-stick pan. Add 2 cups water and bring to a boil on low heat. Keep stirring occasionally.
  2. Combine tamarind paste, palm sugar and fish sauce in a bowl and mix well. Set aside.
  3. Heat oil in a non-stick pan. Add Masamman curry paste and saute on high heat for 2 minutes.
  4. Add star anise, cardamoms and cinnamon, mix and sauté for a minute. Add little water, mix and saute for 5-6 minutes.
  5. Cut potato into dices. Roughly chop onion.
  6. Add 2 teaspoons coconut milk to the Masamman curry paste and mix well. Add sautéed paste to the boiling coconut milk and stir to mix.
  7. Add onion and stir well. Add tamarind paste mixture and mix well. Simmer for 30 minutes. Add potato dices and cook.
  8. Squeeze excess water from tofu, cut into 1 inch cubes and add to the pan along with 1 tablespoon peanuts. Mix well and cook for 10 minutes.
  9. Garnish with remaining peanuts and coriander sprig and serve hot with steamed rice.

Nutrition Info

Calories 1652
Carbohydrates 115.4
Protein 37.6
Fat 114.1
Other Fiber iron- 19.5mg
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