Massaman Curry with Tofu

Ingredients 

• 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
• Fresh coriander sprigs for garnishing

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