20-Min Massaman Tofu Curry with Rice
Silky coconut curry loaded with crispy pan-fried tofu, potatoes, and that signature peanut-spiced warmth. One skillet, one pot, ready in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- 3 tbsp massaman curry paste
- 1 can (13.5 oz) coconut milk
- ½ cup vegetable broth
- 14 oz firm tofu, pressed and cubed
- 8 oz baby potatoes, halved
- 2 tbsp peanut butter (natural, unsweetened)
- 1.5 cups steamed white rice
Instructions
- 1
Start rice so it's ready when curry finishes (or use leftover rice).
- 2
Pat tofu dry with paper towels, then cut into 3/4-inch cubes.
- 3
Heat 1 tbsp oil in a large skillet over medium-high until shimmering, then add tofu. Cook without stirring until golden on one side, about 3 minutes, then flip and cook another 2 minutes until edges crisp. Transfer to a plate.
- 4
Add curry paste to the same skillet and stir constantly for 30 seconds until fragrant, then pour in coconut milk and broth.
- 5
Add potatoes and bring to a simmer over medium, cooking 6–8 minutes until potatoes are tender and curry darkens slightly.
- 6
Stir in peanut butter until smooth, then add tofu back to the pan and warm through, 1 minute. Taste and adjust salt as needed.
- 7
Serve curry over warm rice.
Tools you’ll need
- large skillet (10–12 inch)
- pot for rice
- wooden spoon
- paper towels
- cutting board and knife
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