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Massaman Curry

Slow-cooked mushrooms and warm spices make this rich and mild Thai-muslim dish similar to Indian curries. Vegetables and peanuts cooked in the broth make this hearty one-pot dish a must-try for everybody.
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Vorbereitungszeit 5 Minuten
Zubereitungszeit 35 Minuten
Portionen: 3
Gericht: Main Course
Küche: Southeast Asian, Thai
Ingredients Method

Zutaten
  

Curry Base
  • 500 ml coconut milk divided into halves
  • 5 tablespoons Massaman curry paste 75g
  • 2-3 tablespoons tamarind paste
  • 4 tablespoons vegan fish sauce
  • 3 tablespoons palm sugar
  • 200 ml vegetable stock
Curry Components
  • 200 g mushrooms
  • 300 g waxy potatoes cubed
  • 1 yellow onion cubed
  • 35g roasted peanuts
  • 250 g firm tofu optional, cut into thick slices

Method
 

Build the curry base
  1. In a large pot, bring 200ml of the coconut milk to a light boil on medium-high heat.
  2. Reduce the heat to medium, add the curry paste, and stir until dissolved. Cook until the coconut fat separates from the water.
  3. Add the rest of the curry base ingredients, starting with less tamarind and fish sauce, as products vary in intensity. Add the mushrooms and cook for 10mins.
Cook the vegetables
  1. Add the remaining ingredients and simmer for approx. 15 minutes or until the potatoes are fork tender. Optionally remove the mushrooms before serving.
Serving
  1. Optionally, remove the mushrooms if you don't like their texture and serve with white rice.