Massaman Curry with Tofu

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Heat coconut oil in a large pot or Dutch oven over medium heat.

   Ca. 1 min.

2. 2

   Add the massaman curry paste and cook for 2-3 minutes, stirring constantly, until fragrant.

   Ca. 3 min.

   Kokkens note: Cooking the paste helps to release its full aroma and flavor.

3. 3

   Pour in half of the coconut milk and stir well to combine with the curry paste, creating a smooth sauce.

   Ca. 2 min.

4. 4

   Add the vegetable broth, potato, and yellow onion to the pot.

   Ca. 1 min.

5. 5

   Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, or until the potatoes are almost tender.

   Ca. 15 min.

   Kokkens note: Check the potatoes for doneness by piercing with a fork.

6. 6

   Stir in the remaining coconut milk, pressed and cubed firm tofu, roasted peanuts, soy sauce, and brown sugar.

   Ca. 1 min.

7. 7

   Add the sliced red bell pepper and continue to simmer uncovered for another 5-7 minutes, until the tofu is heated through and the sauce has thickened slightly.

   Ca. 7 min.

   Kokkens note: Avoid overcooking the bell pepper to keep it slightly crisp.

8. 8

   Remove from heat and stir in the lime juice.

   Ca. 1 min.

   Kokkens note: Adding lime juice at the end preserves its fresh, bright flavor.

9. 9

   Taste and adjust seasonings as needed, adding more soy sauce for saltiness or brown sugar for sweetness.

   Ca. 1 min.

10. 10

    Garnish with fresh cilantro before serving.