Main CourseDinner

Massaman Curry with Tofu

Name: Massaman Curry with Tofu
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: thai
Ingredients: 400 g firm tofu pressed and cubed; 1 tbsp coconut oil; 4 tbsp massaman curry paste vegan; 800 ml coconut milk full-fat; 250 ml vegetable broth; 300 g potato peeled and cubed; 1 pcs yellow onion chopped; 0.25 cup peanut roasted, unsalted; 2 tbsp soy sauce; 1 tbsp brown sugar packed; 1 tbsp lime juice freshly squeezed; 1 pcs red bell pepper sliced; 0.25 cup fresh cilantro chopped (optional)

This vegan take on Massaman curry features tender tofu and hearty potatoes in a rich, aromatic coconut milk sauce. It's a comforting and flavorful dish that's perfect for a satisfying weeknight dinner. Serve with steamed rice for a complete meal.

An original recipe by Forkin

Total time: 55 min
Serves: 4
Difficulty: Medium
Per serving: 736 kcal

Allergen information: may contain gluten, nuts, peanuts, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

400 gfirm tofu, pressed and cubed
1 tbspcoconut oil
4 tbspmassaman curry paste, vegan
800 mlcoconut milk, full-fat
250 mlvegetable broth
300 gpotato, peeled and cubed
1 pcsyellow onion, chopped
0.25 cuppeanut, roasted, unsalted
2 tbspsoy sauce
1 tbspbrown sugar, packed
1 tbsplime juice, freshly squeezed
1 pcsred bell pepper, sliced

garnish

0.25 cupfresh cilantro, chopped(optional)

Equipment

large pot · cutting board · knife

The method

Step by step

1
Heat coconut oil in a large pot or Dutch oven over medium heat.
About 1 min
2
Add the massaman curry paste and cook for 2-3 minutes, stirring constantly, until fragrant.
About 3 min
Cook’s note: Cooking the paste helps to release its full aroma and flavor.
3
Pour in half of the coconut milk and stir well to combine with the curry paste, creating a smooth sauce.
About 2 min
4
Add the vegetable broth, potato, and yellow onion to the pot.
About 1 min
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.
About 15 min
Cook’s note: Check the potatoes for doneness by piercing with a fork.
6
Stir in the remaining coconut milk, pressed and cubed firm tofu, roasted peanuts, soy sauce, and brown sugar.
About 1 min
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.
About 7 min
Cook’s note: Avoid overcooking the bell pepper to keep it slightly crisp.
8
Remove from heat and stir in the lime juice.
About 1 min
Cook’s note: Adding lime juice at the end preserves its fresh, bright flavor.
9
Taste and adjust seasonings as needed, adding more soy sauce for saltiness or brown sugar for sweetness.
About 1 min
10
Garnish with fresh cilantro before serving.

Per serving

Nutrition

56%Score

Calories: 735.8kcal
Protein: 18.2g
Carbs: 40.4g
Fat: 67.5g
Fibre: 9.4g
Sugar: 14.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Massaman curry in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. Add a splash of water or broth if it's too thick.