Massaman Curry with Crispy Tofu
A thai curry with rich, aromatic spices. Perfect for a satisfying dinner.
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Ingredients
- extra-firm tofu14 oz
- cornstarch2 tbsp
- salt0.5 tsp
- vegetable oil3 tbsp
- massaman curry paste3 tbsp
- coconut milk2 can
- Yukon gold potatoes2
- onion1
- roasted peanuts0.25 cup
- palm sugar1 tbsp
- tamarind paste1 tbsp
- soy sauce1 tbsp
- cooked jasmine rice3 cup
- Thai basil0.25 cup
Instructions
Press and cube the tofu. Toss with cornstarch and salt.
Pan-fry the tofu in oil until golden and crispy on all sides. Set aside.
In a pot, sauté the massaman curry paste in the thick cream from the top of the coconut milk until fragrant.
Add the cubed potatoes and remaining coconut milk. Simmer until potatoes are tender.
Add the onion wedges and roasted peanuts. Season with palm sugar, tamarind paste, and soy sauce.
Fold in the crispy tofu. Serve over jasmine rice with fresh Thai basil. Thank you for making me part of this. Remember, it's just dinner. But it's never just dinner.
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