Massaman Curry Tofu Resepti?

Is there a vegan massaman curry?

What do you need for vegan massaman curry? – Massaman paste — I went for the easy route and used ready-made massaman paste. When shopping for massaman paste, it’s important to check the ingredients because not all versions are vegan. I use three tablespoons of massaman curry paste, and the result is not too fiery, but expect the curry to have a bit of a kick.

If you want it to be on the mildly spicy side, add just two tablespoons. Tofu — An extra firm tofu works best in this curry as it typically doesn’t need to be pressed. Use a tofu press for water-packed tofu to get a chewy texture. Coconut milk — Full-fat coconut milk creates a rich and creamy base for Thai curries, but you can substitute it with light coconut milk to cut down on calories.

Just bear in mind that the curry won’t be as creamy. Sweet potatoes — Sweet potatoes pair great with the flavour of the massaman paste and the sweetness of coconut milk, There are many massaman recipes out there that use yellow or red potatoes, so those would also work well. Peanut butter — Choose a natural creamy peanut butter with no added sugar. If you want a bit of crunchiness in your curry, you can use a crunchy version instead.
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What is massaman curry made of?

This delicious vegan tofu massaman curry is a one-pot meal with complex flavours. A fusion of Thai and Indian cuisines, massaman curry is sweet and spicy at the same time. It’s loaded with crispy tofu and veggies simmered in a coconut and peanut curry sauce for an incredibly aromatic dish. Massaman is a relatively mild but rich and aromatic curry that blends local Thai flavors with spices initially brought to Thailand by Muslim traders from India and Persia. These foreign flavours, which include cardamom, cloves, star anise, cinnamon, cumin, and nutmeg, are not commonly used in other Thai curries. This is a vegan massaman curry that uses tofu instead of meat for texture and protein. It has deep flavours and is only mildly spicy, so the entire family can enjoy it.
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How long do you fry tofu in sesame oil?

Instructions –

1. In a large pan, heat 1 tablespoon toasted sesame oil and fry the tofu for 5-6 minutes until slightly golden and crispy. Remove the tofu from the pan and set aside.
2. Add the rest of the sesame oil to the pan and fry the onion for 1-2 minutes until slightly softened. Add the red pepper and green beans, stir to combine, and cook for 5-6 minutes until they soften.
3. Add the garlic and cook for another minute until fragrant. Stir in the massaman curry paste and light soy sauce and continue to cook for a minute.
4. Stir in the coconut milk, then add the sweet potato. Bring to a boil, then lower the heat and simmer for 20 minutes until the sweet potato is fork tender.
5. Next, stir in the peanut butter and cook for another minute. Stir in the lime juice, then add the tofu back to the pan and stir to combine. Add the chopped coriander, stir to combine, and serve over rice, with lime wedges and sprinkled with chopped peanuts.

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What can I do with leftover tofu?

Step-by-step – To make the curry paste

1. First, make the curry paste. In a wok or frying pan set over a medium heat, dry-fry the whole shallots and garlic for 5-10 minutes, until golden and soft. Leave to cool, then peel off the skin. Set aside.
2. Using the same pan, dry-fry the galangal and lemongrass over a medium heat until fragrant and slightly golden, about 2-3 minutes. Set aside.
3. Dry-fry the coriander seeds, cumin seeds, cardamom, cloves and peppercorns for 2 minutes, until fragrant, stirring continuously. Pound or grind to a powder.
4. Using a pestle and mortar or a food processor, finely pound or grind together the drained chillies and salt. Add the galangal and lemongrass, and pound or blend well.
5. Now, add the shallots and garlic. Continue to pound or grind, then add the roasted spices. Grind or blend the mixture to a smooth paste.

To make the curry

1. Heat the oil in a wok or saucepan set over a medium heat. Add the cardamom, cinnamon stick, cloves and star anise and toast for 1 minute. Stir in the curry paste and cook for 30 seconds, until fragrant.
2. Now pour in the coconut milk and measured water and cook for about 2 minutes, until the oil from the curry paste separates and rises to the surface of the liquid.
3. Add the potato chunks and the onion to the pan, then stir in the palm sugar, sugar, soy sauce, tamarind paste and salt and continue to cook over a medium heat, stirring continuously for about 5 minutes, until the sauce has thickened slightly.
4. Stir the tofu, peanuts, bay leaf and pineapple, if using, into the pan. Reduce the heat to low and simmer for a further 5 minutes, until everything is heated through. Serve with steamed rice.

This recipe is from Rosa’s Thai Café: The Vegetarian Cookbook by Saiphin Moore. Published by Mitchell Beazley, £20. Photography by Louise Hagger. You might also like: Potato and paneer curry Cinnamon-spiced chickpea curry Goat curry Be the first to comment

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