Massaman curry? – a milder version of Thai curry with aromatic spices?that is a perfect cold weather comfort food. Give it a try & have great Thursday, friends.?
Recipe (yields 2 servings)
~ 8oz firm tofu – drained & cubed
~ 3 shallots, minced
~ 4 garlic, minced
~ 1/2 small onion, sliced
~ 1 tablespoon minced ginger
Veggies: 1 small carrot (chopped), 1 small potato (cubed, soaked in water), 1/4 cup baby corn, 3 tablespoons bamboo shoot & 2 servings blanched broccoli
~ 1.5 cups water/veggie stock
~ 2 dried chilis (soaked until soft)
~ 1 tablespoon red chili paste (recipe in highlights)
~ 1-2 tablespoons ‘fish’ sauce (recipe in highlights)
~ 1 teaspoon nut butter/crushed toasted nuts
~ coconut milk
~ oil, salt to taste
~ 2 servings of grain (used basmati) ?Spices: 2 cinnamon stick, 2 star anise, 2 bay leaves, 5-6 cloves, 1 black cardamom, 1/2 teaspoon cumin seed, 1/2 teaspoon coriander seed, pinch of nutmeg
✅Pan fry tofu cubes in a non-stick pan with a drizzle of oil until golden brown over low heat & season with salt. Remove & set aside.
✅Using the same pan/new pan, add 1 teaspoon oil & saute shallots, onion until translucent, then continue to cook ginger & garlic until fragrant.
✅Add in potatoes, carrots, red chili paste, dried chili & all spices, then stir continuously until part potatoes are halfway cooked (look for the translucent on part of the potatoes). Simmer in veggie stock until potatoes are tender.
✅Finally, add in the rest of the veggies & cook for another 2 minutes. Thicken curry with some coconut milk & season accordingly. Serve warm with ??
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