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 porcje
Cuisine: thai
Ingredients: 400 g firm tofu pressed and cubed; 1 łyżka coconut oil; 4 łyżka massaman curry paste vegan; 800 ml coconut milk full-fat; 250 ml vegetable broth; 300 g potato peeled and cubed; 1 szt. yellow onion chopped; 0,25 szklanka peanut roasted, unsalted; 2 łyżka soy sauce; 1 łyżka brown sugar packed; 1 łyżka lime juice freshly squeezed; 1 szt. red bell pepper sliced; 0,25 szklanka fresh cilantro chopped (opcjonalnie)

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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 55 min
Porcje: 4
Trudność: Średni
Na porcję: 736 kcal

Informacja o alergenach: może zawierać gluten, orzechy, orzeszki ziemne i soja. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

400 gfirm tofu, pressed and cubed
1 łyżkacoconut oil
4 łyżkamassaman curry paste, vegan
800 mlcoconut milk, full-fat
250 mlvegetable broth
300 gpotato, peeled and cubed
1 szt.yellow onion, chopped
0,25 szklankapeanut, roasted, unsalted
2 łyżkasoy sauce
1 łyżkabrown sugar, packed
1 łyżkalime juice, freshly squeezed
1 szt.red bell pepper, sliced

garnish

0,25 szklankafresh cilantro, chopped(opcjonalnie)

Sprzęt

large pot · cutting board · knife

Sposób przygotowania

Krok po kroku

1
Heat coconut oil in a large pot or Dutch oven over medium heat.
Około 1 min
2
Add the massaman curry paste and cook for 2-3 minutes, stirring constantly, until fragrant.
Około 3 min
Wskazówka kucharza: 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.
Około 2 min
4
Add the vegetable broth, potato, and yellow onion to the pot.
Około 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.
Około 15 min
Wskazówka kucharza: 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.
Około 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.
Około 7 min
Wskazówka kucharza: Avoid overcooking the bell pepper to keep it slightly crisp.
8
Remove from heat and stir in the lime juice.
Około 1 min
Wskazówka kucharza: 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.
Około 1 min
10
Garnish with fresh cilantro before serving.

Na porcję

Wartości odżywcze

56%Ocena

Kalorie: 735,8kcal
Białko: 18,2g
Węglowodany: 40,4g
Tłuszcz: 67,5g
Błonnik: 9,4g
Cukry: 14,7g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

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.