Vegan Thai Restaurant Style Masaman Curry
Masaman curry is delicious and this easy recipe now lets you make that yummy curry in the comfort of your own home.
Ingredients
- 4 oz masaman curry paste Maersi Curry Paste is perfectly portioned to this and vegan
- 7 oz firm tofu I use half a block
- 2 bell peppers halved and sliced
- 1 onion sliced thinly
- 3 cup mixed vegetables carrots, broccoli, asparagus, etc.
- 1.5 tbsp oil
- 1 can coconut milk 15 oz
- 1 tsp salt
- ¼ cup roasted peanuts or cashews, crushed
- 2 cloves garlic crushed and finely minced
Instructions
- Press tofu to remove water. I usually cover top and bottom with several layers of paper towels and soak up as much juice as possible. Then cut the piece into about 1" pieces.
- Heat a small pan over medium heat with ½ tbsp of cooking oil. Add the cubed tofu and cook until it's slightly browned on several sides. You'll want to flip the cubes every couple minutes.
- Slice the vegetables and cut up your mixed vegetables. I like broccoli florets and asparagus, but you can use carrots, potatoes, zucchini, yellow squash, or more bell peppers.
- Heat a large wok with the remaining 1 tbsp oil. Add the onion, garlic, and bell pepper. Cook until the onion starts to get translucent. Then add the remaining veggies and cover.
- Once the tofu is cooked (you don't have to brown all sides, just enough to get some sides firm), remove it from a pan.
- After the veggies start to cook and soften (I check with fresh broccoli when it turns bright green), add the curry paste and stir fry for a couple minutes taking care to coat all the veggies.
- Add the coconut milk and mix well. At this point add the salt and tofu.
- Stir the contents of the pot well to ensure the curry paste is evenly mixed. Cover the pot and cook for about 10 minutes or until the veggies are soft. Potato will take a bit longer than broccoli or asparagus.
- Serve hot with rice. Leftovers can be stored for 5 days in the fridge when stored in an airtight container.
Notes
If you use a different curry paste, review the directions prior to preparing as not all brands are created equal.
This recipe would also work with a whole block of tofu but I usually split tofu at home so it goes a bit farther.
We make basmati rice to eat with this because that is what we use most, however traditionally this would be served with sticky rice.
Nutrition
Serving: 0.25recipeCalories: 417kcalCarbohydrates: 19gProtein: 12gFat: 35gSaturated Fat: 20gTrans Fat: 1gSodium: 662mgPotassium: 668mgFiber: 6gSugar: 7gVitamin A: 6754IUVitamin C: 143mgCalcium: 174mgIron: 6mg
Tried this recipe?Let us know how it was!