Vegan Massaman Curry
400 gram Potato-part boiled
140 gram Fried tofu
100 gram Onion
25 gram Roasted Peanut
5-6 tbs Vegan Massaman Curry paste
4 tbs Oil
400 ml Thai coconut oil
200 ml Water
2 tsp Sugar
2 tsp Light soy sauce
1 cube Vegetable stock cube
1/2 tsp Salt
1 small handful of Coriander leaves
-Heat 3 tablespoons of oil in a big saucepan. Gently fry the Vegan Massaman Curry paste approx 8-10 minutes. Stir frequently.
-Add 200 ml of Thai coconut milk. Stir and gently boil for approx 20 minutes. Stir frequently.
-Add another 200 ml of coconut milk. Stir and bring it to boil. Simmer for further 20 minutes. Stir frequently.
-Pour in the water, onion and potato. Bring it to boil.
-In goes one tablespoon of oil, sugar, light soy sauce, vegetable stock cube, peanut, salt and tofu. Stir and cook for further 5-8 minutes.
-Garnish with coriander and enjoy Vegan Thai Massaman Curry with Thai jasmine Rice.
-Click here for Vegan Massaman Curry paste.
-Keep an eye on the pan and keep stirring while you are frying the paste. It can easily get burnt.
-Massaman is all about a slow cook and be patience. Actually, the longer you boil the curry base the better.