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Massaman Curry

Published on April 29, 2014, by in Uncategorized.

This recipe is absolutely delicious. I made it for the first time a few years ago for Brian as a surprise. I thought I would blog it again with some updates, because it is that good, comes together quickly and is extremely satisfying.

Ingredients:

  • 2 tablespoons olive oil
  • 3 tablespoons red curry paste
  • 1 (3/4 inch thick) slice ginger, minced
  • 1  container extra firm tofu, cubed(can also use 1 pound chicken breast cubed)
  • 3 tablespoons brown sugar
  • 3 tablespoons fish sauce
  • 3 tablespoons Worcestershire sauce
  • 1/3 cup peanut butter(not natural)
  • 1 (13.5 ounce) can lite coconut milk
  • 3 tablespoons fresh lime juice
  • Peanuts, chopped
  • lime wedges, for serving
  • pinch of red pepper flakes, if you want it a little hotter
  • cilantro for topping, optional
  • steamed broccoli, optional
  • cooked rice, for serving

This recipe is traditionally made with chicken and potatoes, which is the way I usually make it. I changed it up this time and used tofu and steamed broccoli to lighten it up.

Ingredients all lined up and ready to go:

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Heat oil in a large saucepan over medium heat. Stir in red curry paste and minced ginger. Cook for 2 minutes.

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Stir in the cubed tofu and stir until all pieces are coated.

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Stir in brown sugar, fish sauce(omit if making vegetarian), Worcestershire sauce, peanut butter,  red pepper flakes and coconut milk.

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Bring to a boil then reduce to medium-low, cover, and let simmer about 10 minutes Add the steamed broccoli, and toss to coat. Then add in lime juice and cook for an additional 5 minutes.

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Place cooked rice in bowl, top with curry. Garnish with a lime wedge, chopped peanuts and cilantro(optional).

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