Massaman Curry is my favorite Thai curry. It’s super easy to make if you use a vegetarian curry paste (the kind that come in a jar). Here’s my recipe.
Capsicum (either yellow or red)
Peanut butter (unsalted is best since there is already a lot of salt in the curry paste)
Can of Lite coconut milk
Brown sugar (I use dark muscavado sugar)
Diced tomato (2).
Massaman curry paste.
Lots of fresh cilantro.
A lemon (you can leave this out if you don’t have it)
Wash your cilantro and remove leaves from stems.
Cut your capsicum and tomato into chunks.
Chop the potatoes into chunks and pre-cook in the microwave.
Press the tofu to remove excess water. I like to cook it in the pan to give it a bit of color at this stage. Then remove from pan.
Saute a few cloves of garlic and curry paste (I use around a couple of Tablespoons of curry paste). Add a big Tablespoon of peanut butter and break it up with a spoon. Add a Tablespoon or so of sugar and the can of coconut milk. I pays to have some extra coconut milk on hand in case you overdid the curry paste.
Taste the sauce mixture and add extra sugar and peanut butter until the flavor sings! If something seems missing, adding extra sugar usually takes care of it. You can add a few chili flakes if you want extra heat.
Stir in your potatoes, tofu, capsicum, and tomato and cook until warmed through. Squeeze in the juice of a lemon to give it a little bit of acid and provide the final balance to the flavors.
Add your cilantro to finish.