How to make Massaman Curry with Tofu -

A speciality from Thailand – tofu cooked with masamman curry paste and coconut milk.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Masamman curry paste, Tofu (टोफू)

Cuisine : Thai

Course : Main Course Vegetarian

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You can also find more Main Course Vegetarian recipes like Lehsuni Dhania Paneer, Baba Ghanoush, Boondi Sev ki Subzi, Three Beans Curry.

Massaman Curry with Tofu

Massaman Curry with Tofu Recipe Card

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Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

Prep Time : 11-15 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Massaman Curry with Tofu Recipe

  • Masamman curry paste 1 tablespoon

  • Tofu 150 grams

  • Coconut milk 1 cup + 2 teaspoons

  • Tamarind paste 2 tablespoons

  • Palm sugar 1 tablespoon

  • Fish sauce 2 teaspoons

  • Oil 1½ teaspoons

  • Star anise 2

  • Green cardamoms 3

  • Cinnamon 1 inch

  • Potato boiled and peeled 1 medium

  • Onion 1 medium

  • Roasted peanuts 2 tablespoons

  • Fresh coriander sprigs for garnishing

Method

Step 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.

Step 2

Combine tamarind paste, palm sugar and fish sauce in a bowl and mix well. Set aside.

Step 3

Heat oil in a non-stick pan. Add Masamman curry paste and saute on high heat for 2 minutes.

Step 4

Add star anise, cardamoms and cinnamon, mix and sauté for a minute. Add little water, mix and saute for 5-6 minutes.

Step 5

Cut potato into dices. Roughly chop onion.

Step 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.

Step 7

Add onion and stir well. Add tamarind paste mixture and mix well. Simmer for 30 minutes. Add potato dices and cook.

Step 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.

Step 9

Garnish with remaining peanuts and coriander sprig and serve hot with steamed rice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.