Massaman curry

Massaman curry

Tags

Vegan
Rice
Curry
Thai

Cook

Ingredients

  • 4 cardamom pods seeds only
  • 1 ½ tbsp coriander seeds
  • 1 tsp fennel seeds
  • ½ tsp cumin seeds
  • ½ tsp ground cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • 6 garlic cloves chopped
  • 2 shallots diced
  • 2 chillies chopped and seeds removed
  • 1 inch ginger chopped
  • 2 lemongrass stalks peeled and chopped
  • 1 can coconut milk
  • 1 cup vegetable broth
  • 2 bay leaves
  • 1 star anise pod
  • 1 cinnamon stick
  • 4 small waxy potatoes chopped
  • 2 carrots chopped
  • 1 ½ tbsp sugar
  • 2 ½ tbsp tamarind paste
  • 1 ½ tbsp soy sauce
  • 1 block tofu
  • Roasted peanuts crushed
  • Fresh coriander chopped
  • Lime wedges
  • Rice

Steps

  1. Toast the cardamom, coriander seeds, fennel seeds and cumin seeds without oil.
  2. Grind the seeds in a mortar and pestle.
  3. Combine all ground seeds and spices with garlic, shallots, chillies, ginger and lemongrass.
  4. Blend in a food processor until it forms a paste.
  5. Cook the rice and press the tofu.
  6. Add a splash of the coconut milk and the curry paste to wok and cook for several minutes.
  7. Add the rest of the coconut milk and all ingredients up to (and including) the soy sauce and simmer.
  8. In the frying pan cook the tofu in sesame oil.
  9. Once potatoes are cooked add the tofu into the curry.