Massaman Curry with Tofu

A rich, aromatic Thai curry with tender tofu, potatoes, and peanuts in a single pot. Ready in 25 minutes with minimal prep.

comfortsatisfyingthaiveganvegetariantofutendercreamy

Ingredients

1
Remove tofu from its package and drain the liquid by pouring it into a sink. Pat the tofu dry with paper towels by pressing gently on all four sides.
2
Place the tofu block on a cutting board and slice it straight down into 8 cubes of roughly equal size, each about 2 inches wide.
3
Peel the potatoes with a vegetable peeler, working away from your body. Cut each potato lengthwise in half, then cut each half into chunks about 1 inch wide.
4
Heat 1 tablespoon of oil in a large pot or 12-inch wide shallow pan over medium-high heat for 60 seconds until the oil shimmers and moves quickly when you tilt the pan.
5
Add 3 tablespoons of massaman curry paste to the hot oil and stir constantly for 30 seconds until the paste smells strongly fragrant and deepens in color.
6
Pour in the entire can of coconut milk and stir for 10 seconds until the paste and milk are loosely combined; do not worry about tiny lumps.
7
Add the potato chunks and 1 tablespoon of fish sauce to the pot and stir once to distribute them evenly in the curry liquid.
8
Bring the curry to a gentle boil—you will see large bubbles breaking the surface rapidly—then reduce the heat to medium-low, cover with a lid, and simmer for 10 minutes.
9
Remove the lid and add the tofu cubes and peanuts to the pot, stirring gently to distribute them without breaking the tofu.
10
Simmer uncovered for 5 more minutes, until the potatoes are tender enough to pierce easily with a fork and the tofu is heated through.

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