This Massaman Curry is bursting with warm spices, tender veggies, and hearty tofu, all simmered in a velvety coconut milk sauce. Serve over fluffy white rice with crushed peanuts and cilantro for the ultimate cozy dinner.
Ingredients You’ll Need
- Onion: Sautéed white onion creates an aromatic base to build the curry flavor on. White onion has a milder flavor compared to yellow onions, but feel free to opt for a yellow onion if that’s what you have on hand.
- Massaman curry paste: A key ingredient in any massaman curry! It’s more mild in heat compared to more traditional curries like Thai red curry or yellow curry and has a slightly sweet flavor thanks to spices like cinnamon, cardamom, cloves, and nutmeg. Double check that the version you buy is vegan and does not contain shrimp paste.
- Coconut milk: Adds a rich, creaminess to the base of the curry and balances the subtle heat in the curry paste.
- Vegetables: You’ll need Yukon gold potatoes and carrots for a traditional curry.
- Tofu: Extra-firm tofu is best because it’s firm enough to hold its shape and texture while simmered in the curry. To help the tofu absorb the flavor in the curry, press it before adding to the curry.
- Soy sauce: Adds an umami boost and enhances the more savory notes in the curry.
- Brown sugar: Balances the savory and spicy flavors with a touch of sweetness. If needed, opt for coconut sugar.
- Peanut butter: Adds richness, creaminess, and a subtle nutty flavor. For the best flavor, we recommend using natural peanut butter without added sugars.
- Spices: In addition to the well-spiced massaman curry paste, you’ll need ground coriander, cumin, and cinnamon to enhance the flavor.
- Tamarind Paste: Make sure that you purchase Thai tamarind paste vs. Indian!
- Kaffir Lime Leaves: Optional but highly recommended!
- Lime juice: A squeeze of fresh lime juice brightens the curry and lightens up the richness in the coconut milk. Make sure to use fresh lime juice!
Equipment Needed
How to Make Massaman Curry
- Fry the tofu. Press the tofu for 30 minutes to 1 hour. Once pressed, cut into 1-inch cubes. In a large skillet, heat 3 tablespoons of high-heat oil and fry the tofu on all sides until golden brown and crispy. You may need to flip the tofu every 3-4 minutes until golden. Set aside.
- Sauté the onions. Heat 2 tbsp oil in a Dutch oven over medium heat. Add the onion and salt and sauté for 4-5 minutes, stirring frequently, until the onions begin to soften.
- Sauté the curry paste and spices. Add the curry paste and sauté for another 2-3 minutes until very fragrant. Add the spices and cook for 1 minute more.
- Add remaining ingredients (except lime juice). Add the coconut milk, water (if using), potatoes, carrots, tamarind paste, brown sugar, soy sauce, peanut butter, kaffir lime leaves, and cooked tofu. Stir until everything is combined. If the potatoes and carrots aren’t completely submerged in liquid, add additional water.
- Simmer until potatoes are tender. Bring the curry to a boil, then lower to a simmer. Simmer, stirring occasionally, for about 15 minutes, or until the potatoes are tender.
- Add lime juice. Once the potatoes are tender, mix in the lime juice. Taste and add additional soy sauce or sugar to taste. If the curry is too thick for your liking, mix in additional water as needed.
- Serve. Serve massaman curry over rice and top with chopped peanuts and cilantro. Enjoy!
Find the full printable recipe here: Easy Massaman Curry with Tofu
