For a vegetarian take on creamy massaman curry, we make this one with tofu, sweet potato and peanut butter.
Massaman curry is one of my favourite Thai fusion dishes, and this is a perfect vegetarian take on the classic. Because we don’t need to slow cook beef, we’ll get this on the table really quickly.
For little ones, we’re substituting half the quantity of curry paste for peanut butter, which will make the curry very mild and tasty.
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Massaman Curry Ingredients
- Brown onion
- Sweet potato
- Lime
- Green beans
- Vegetable oil
- Massaman curry paste
- Natural peanut butter (optional to make mild for kids)
- Vegetable stock
- Firm tofu
- Peanuts
- Coriander
- Coconut milk
- Microwave rice (Jasmine pref.)
- Fish sauce
- Brown sugar
See recipe card for quantities.
How to make Massaman Curry
1. Peel and dice brown onion. Peel and dice sweet potato into 1.5 cm cubes. Zest and juice 1 lime, and cut the other into wedges. Slice beans into three pieces and place in a heat-proof container. Put your kettle on to boil.
- 1 brown onion
- 1 sweet potato (300g)
- 2 limes
- 100g green beans
2. Place a large flameproof casserole dish or deep frypan over high heat, add oil and cook onion until soft. Meanwhile pour boiled water over your beans and cover with a plate.
- 1 tablespoon vegetable oil
- 1 brown onion
- 100g green beans
3. Add massaman curry paste and stir until fragrant.
TIP: You can substitute half the curry paste for natural peanut butter to make this curry very mild and kid-friendly.
- ½ cup massaman curry paste or substitute ¼ cup of this for natural peanut butter
4. Add sweet potato, stock and lime zest, and bring to the boil, lower the heat and simmer, covered, for 10 minutes. If the sweet potato isn’t covered in liquid then turn every few minutes to ensure it is cooked through.
- 1 sweet potato (300g)
- 375ml vegetable stock
- Zest of 1 lime
5. Cube tofu into 2cm pieces. Roughly chop peanuts. Roughly chop coriander.
- 450g firm tofu
- 40g peanuts
- ½ bunch coriander
6. Once 10 minutes is up, add coconut milk and tofu, and bring to a simmer, then cook for 3 minutes, uncovered, stirring every so often. Meanwhile, heat rice in the microwave.
- 270ml coconut milk
- 450g firm tofu
- 450g microwave rice
7. Stir through fish sauce, lime juice, and sugar.
- 1 tablespoon fish sauce
- Juice of 1 lime
- ½ teaspoon brown sugar
8. For kids, serve rice and beans with curry on the side. For adults, serve curry on a bed of rice, with drained green beans, topped with peanuts, lime wedges and coriander.
- 40g peanuts
- 1 lime
- ½ bunch coriander
Substitutions
- Alternative protein - Instead of tofu you could add diced chicken and cook it for longer, or swap tofu for broccoli or beans.
- Vegetarian - This recipe is vegetarian.
- Gluten Free - This recipe is gluten free.
- Dairy Free - This recipe is dairy free.
Kid-Friendly Variations
- Swap half the amount of massaman paste for peanut butter to make this curry super mild and kid-friendly.
Equipment
You will need a heat-proof container, a kettle, a flameproof casserole dish or deep frypan, a stovetop, a microwave.
Top tip
Use natural peanut butter - you can use smooth or crunchy as you prefer.
Recipe
Massaman Curry with Tofu
Equipment
- Heat-proof container
- Kettle
- Flameproof casserole dish or a deep frypan
- Stovetop
- Microwave
Ingredients
- 1 brown onion
- 1 sweet potato 300g
- Lime 2
- 100 g green beans
- 1 tablespoon vegetable oil
- ½ cup massaman curry paste or substitute ¼ cup of this for natural peanut butter
- 375 ml vegetable stock
- 450 g firm tofu
- 40 g peanuts
- ½ bunch coriander
- 270 ml coconut milk
- 450 g microwave rice Jasmine pref.
- 1 tablespoon fish sauce
- ½ teaspoon brown sugar
Instructions
- Peel and dice brown onion. Peel and dice sweet potato into 1.5 cm cubes. Zest and juice 1 lime, and cut the other into wedges. Slice beans into three pieces and place in a heat-proof container. Put your kettle on to boil.1 brown onion, 1 sweet potato, Lime, 100 g green beans
- Place a large flameproof casserole dish or deep frypan over high heat, add oil and cook onion until soft. Meanwhile pour boiled water over your beans and cover with a plate.1 brown onion, 1 tablespoon vegetable oil, 100 g green beans
- Add massaman curry paste and stir until fragrant.TIP: You can substitute ¼ cup of this for natural peanut butter to make this curry very mild and kid-friendly.½ cup massaman curry paste
- Add sweet potato, stock and lime zest, and bring to the boil, lower the heat and simmer, covered, for 10 minutes. If the sweet potato isn’t covered in liquid then turn every few minutes to ensure it is cooked through.1 sweet potato, 375 ml vegetable stock, Lime
- Cube tofu into 2cm pieces. Roughly chop peanuts. Roughly chop coriander.450 g firm tofu, 40 g peanuts, ½ bunch coriander
- Once 10 minutes is up, add coconut milk and tofu, and bring to a simmer, then cook for 3 minutes, uncovered, stirring every so often. Meanwhile, heat rice in the microwave.450 g firm tofu, 270 ml coconut milk, 450 g microwave rice
- Stir through fish sauce, lime juice, and sugar.Lime, 1 tablespoon fish sauce, ½ teaspoon brown sugar
- For kids, serve rice and beans with curry on the side. For adults, serve curry on a bed of rice, with drained green beans, topped with peanuts, lime wedges and coriander.40 g peanuts, ½ bunch coriander, Lime
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