Tofu Massaman Curry
400 gram Firm tofu-cubed
345 gram Cooked Potato-chunky cut
3 tbs Vegetable oil
35 gram Unsalted peanut
2 Kaffir lime leaf -shredded
1/2 Red chilli-sliced
1-2 tbs Desiccated coconut
250 ml Single cream
150 ml Water
1 tbs Massaman curry paste
1 tsp Tamarind extract
1 tsp Salt
1/2 tsp Ground white pepper
1 Vegetable stock cube
-Put 2 tablespoons of oil in the non-stick frying pan then fry the tofu until it firms and turns golden brown in colour. Season with salt and white pepper.
-Remove the tofu from the frying pan and rest on the kitchen towel.
-In the same pan, add the curry paste and gently fry for 1 minute. In goes the cooked potato, mix well then gently cook for further 2-3 minutes.
-Add the single cream, sugar, tamarind extract, vegetable stock cube and kaffir lime leaf. Fold all the ingredients together, bring it to boil. Turn the heat down and simmer for further 20 minutes. Slowly add the water a little at a time while simmering.
-Add 1 tablespoon of vegetable oil and fried tofu. Simmer for further 5-10 minutes.
-Transfer the curry into the serving bowl, garnish with desiccated coconut and sliced red chilli and a few basil leaves on top. Enjoy Tofu Massaman Curry with Thai Jasmine Rice ..Yummm
-Use Thai coconut milk and make sure you get a Vegan Massaman Cury paste if you are Vegan.
-Use the kitchen towel to absorb the excess water before you fry the tofu. It will be easier to fry. Be careful when you fry the tofu as it is quite a delicate ingredient and easily comes apart.
-Don’t have time to cook the potato? You can get away with the can new potato in water for this recipe.