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Tofu Massaman Curry

Tofu Massaman Curry is one of our favorite Thai recipes. Unlike other typical Thai curries that are spicy, massaman is sweet and mild. This curry fuses flavors typical of Indian and Thai cuisine, resulting in a delicious and creamy curry which is mostly eaten in central and southern Thailand, where it is served with potatoes and crushed peanuts.
It pairs wonderfully with tofu and vegetables, creating one of the most cheerful and flavorful versions of tofu I have tasted to date.
It has spices such as coriander, turmeric, star anise, fresh ginger, lemongrass and so on. Take for granted that this tofu massaman curry, prepared with so many spices in a coconut milk base will help you through its aroma to travel for a moment to the most exotic places in Asia.

Tofu Massaman Curry Recipe

Nowadays it is not difficult to find massaman curry on the spice shelf of stores selling products from other countries. You can also make curry at home by mixing a variety of spices such as coriander, turmeric, anise, galangal, cintronella, lemon peel, pepper, salt, garlic, cloves, chili (mild), cardamom, cloves, cinnamon and cumin.
For those who want to prepare the curry paste at home, in this link you have the recipe. In my proposal today I will use directly the mixture of massaman curry that I bought in a neighborhood store that sells products from other countries.


  •   750 ml coconut milk
  •     2 medium potatoes
  •     2 tablespoons of oil
  •     2 tablespoons massaman curry
  •     1 medium red onion
  •     100 g round green beans
  •     200 g tofu
  •     1/2 red bell pepper
  •     4 tablespoons peanuts
  •     3 tablespoons tamarind concentrate
  •     1 tablespoon sugar
  •     1 pinch of salt
  •     Fresh cilantro for garnish


Preparation time: 30 minutes

  1. Boil the potatoes, drain and reserve.
  2. Wash and cut the vegetables and greens into large pieces except the onion which is cut into small cubes.
  3. Heat the oil in a wok or large frying pan over medium heat and add the curry.
  4. Fry for 2 to 3 minutes until it releases its aroma.
  5. Add the onion and let it fry.
  6. Add the green beans and red bell pepper and fry for 2 more minutes.
  7. Add the coconut milk to this mixture and bring to a simmer, being careful not to let it boil. Cook for about 15 minutes until the vegetables are soft and the beans are al dente.
  8. Add the tamarind concentrate, sugar, salt and 3 tablespoons of chopped peanuts.
  9. Stir the mixture well to dissolve the sugar. Taste and adjust sugar and salt to taste.
  10. Add the cooked and coarsely chopped potatoes and remove from heat.
  11. Serve accompanied by white rice and garnished with fresh coriander and chopped peanuts.


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