Tofu Massaman Curry
Recipe type: Main
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
An easy recipe (from the back of the curry tub!) for massaman made with vegetables and tofu.
  • 1 Tbsp. canola or other flavorless oil (you could even use coconut oil)
  • 1 small onion, diced
  • ½ red bell pepper, diced
  • about ¼ cup massaman curry paste (use less if you don't like it too spicy)
  • 1 can of light or full-fat coconut milk
  • 2 small potatoes cut into ¼" slices
  • 2 carrots, peeled and cut into ⅛" slices
  • 7 oz. tofu, cut into ½" cubes
  • 2 Tbsp. palm sugar (or brown sugar, or coconut sugar)
  • 1 Tbsp. tamarind extract (the liquid from soaking 2 tsp. tamarind paste in hot water)
  • Hot cooked rice, for serving
  • Steamed broccoli, for serving
  • roasted peanuts or cashews, as a garnish
  1. In a large (3-quart-ish) pot, heat the canola oil. Add the onion and red bell pepper. Cook over medium-high heat, stirring constantly, until the vegetables begin to soften. Add the curry paste and stir-fry until it starts to smell fragrant and toasty, but not burned. Add about half of the can of coconut milk plus about ½ cup of water. Stir well. Add the potatoes and carrots. Bring to a simmer and lower the heat so it just barely simmers. Cook until the vegetables are tender. Add remaining coconut milk, palm sugar and tamarind extract. Taste and add more sugar if needed.*
  2. Serve over hot cooked rice with more veggies on the side. Sprinkle with the roasted peanuts or cashews, if desired.
  3. *The owner of the Asian market (who is Thai, whose mother's recipes are in my little cookbook), said that everyone must adapt the recipe to their own tastes. Want it sweeter? Add more sugar. Saltier? Add some fish sauce. Sour? Add more tamarind. Bam!
Recipe by Cafe Johnsonia at