The first time I had Massaman Curry was sitting on a curb with my now husband Brett. We had just begun dating and were craving Thai food after playing volleyball with some friends. We ended up getting our food to-go and sat outside the restaurant on the curb and scarfed down some delicious curry. I was hooked. I was also determined to learn how to make it myself. So I found a recipe that didn’t look too intimidating and went for it. The result was deliciousness and since then I’ve made it a few more times. This past time I made some healthy substitutes and loved it just as much. Don’t be overwhelmed by the list of ingredients. If you have a good amount of spices in your cupboard, you’ll be in good shape. My husband and I eat it over brown rice and sometimes with some roti from our local Indian market. Yum!
(Serves 6, with rice)
- I block extra firm tofu, pressed and cut into cubes
- 1-2 medium sweet potatoes, cut into chunks
- 1 14 oz can coconut milk (I used lite coconut milk)
- 1 small red pepper, thinly sliced
- 2 Tbsp. olive oil
- 1/3 cup onion, sliced
- 1/4 tsp. ginger root, minced
- 4-5 cloves garlic
- 1/2 tsp. cayenne pepper
- 1/2 cup good-tasting chicken broth, or stock
- 3 bay leaves
- 1 tsp. turmeric
- 1 tsp. ground coriander
- 1 tsp. cumin
- 1/2 tsp. white pepper
- 1/8 tsp. cardamon (or two green cardamon pods)
- 1 Tbsp. lime juice
- 1 Tbsp. brown sugar
Heat a large frying pan or wok over medium-high heat. Swirl the oil in the pan and saute the onion, ginger, garlic, and cayenne pepper for 1-2 minutes.
In a separate skillet, fry the cubed tofu in olive oil or Pam until light brown.
Remove the bay leaves and cardamon pods. Serve on top of rice. Enjoy!