Massaman curry…. Thai’s don’t really eat it, and I can’t say I was ever particularly jazzed about eating a dish that seems more aimed at western tourists’ feeble palates than representative of Thai cuisine. At least, not while I was living in Thailand…
But one day, years after moving back to Australia, I developed a craving – totally out of the blue – for a mildly spicy, fragrant curry laden with starchy potatoes, crispy tofu, crunchy peanuts, and mouthwateringly juicy pineapple. I was having a massaman moment, and I had to seek out a recipe that would help me satisfy my craving.
This here is my own take on massaman curry that ticks all my own massaman-craving boxes, and I admit it’s strayed a little from the original recipe, but I think this little detour from authenticity is just what it needs to become your curry recipe of choice… 😉
Flavour: Spicy and fragrant
Serves: 4 as a main meal
Ingredients:
Feel free to vary this to your own taste, and you’ll learn how you like it soon enough. I generally prefer a ratio of more potatoes and peanuts to less tofu and pineapple, and I like to add lots of sugar and extra kaffir lime leaves, and up the ante with the chilli 😉
- 2 medium potatoes – or 1 large one – cut into small chunks (peeled or unpeeled – up to you)
- get ideal-sized chunks of potato by cutting your potato lengthways into four quarters – then cut each quarter into half-centimetre wide chunks
- 1 small onion, cut into large chunks
- 200g firm tofu, cut into cubes
- handful of peanuts
- 1 cup pineapple chunks (fresh, please) – this is optional, just in case you don’t dig the combination 😉
- 2 tablespoons massaman curry paste (see here for recipe)
- 2 tablespoons unflavoured oil – I use sunflower
- 1 tablespoon sugar
- 1 cup coconut cream (I use coconut cream powder – 2-4 tablespoons dissolved in warm water)
- 6 tablespoons soy sauce
- juice of half a lime
Directions:
- Fry tofu in small skillet over high heat in 1 tablespoon of oil until it begins to turn crispy and golden
- Toss peanuts in with tofu, and continue to cook until the tofu is crispy and golden all over, and the peanuts have started to char
- While your tofu is cooking., fry your potato chunks over high heat in a wok in 1 tablespoon of oil until the potato starts to turn translucent
- Toss in onion, stir, and fry until both potatoes and onions have started to turn golden, then turn down heat to medium
- Add curry paste, stir, and fry for 1 minute
- Add the pineapple chunks, coconut cream, sugar, and soy sauce, stir, and cook until the liquid reduces and thickens, and the potatoes are tender (you might need to add a little extra water if the potatoes are taking a long time to cook and the liquid is reducing quickly – don’t turn the heat down)
- Add the lime juice, and toss in the tofu and peanuts
- Take off the heat, and serve immediately with steamed jasmine rice
