Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Massaman Tofu Curry
with rice / broccoli

Active: 45 min Total: 45 min

Massaman curry is a mild curry that is made with fragrant spices and coconut milk. Though the flavors (and the inclusion of potatoes in the curry) take inspiration from India, the curry is most common in Thailand. This meal was previously featured in 2018.
Smarts #1: In testing this recipe we used a standard grocery store peanut butter that included salt and sugar. If using natural peanut butter. you may want to add a bit of sweetener and / or extra salt to the finished dish.
Smarts #2: This recipe could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.

Tags

Ingredients

Servings:
4
Metric
Massaman Curry Base:
  • Peanuts, roasted and unsalted - 1/4 cup, chopped
  • Garlic - 2 cloves, chopped
  • Shallots - 2 cloves, diced
  • Ginger - 1 inch, grated
  • Curry paste, Massaman - 2 Tbsp (sub red curry paste)
  • Coriander, ground - 1 tsp
  • Cumin - 1/2 tsp
  • Cinnamon - 1/2 tsp
Sauteed Broccoli:
  • Broccoli - 12 oz, chopped
  • Oil, cooking - 1 Tbsp
  • Stock, any type - 1/4 cup
Massaman Tofu Curry:
  • Rice, uncooked white or brown - 3/4 cup
  • Tofu, extra-firm - 16 oz, 1/2" / 1.3 cm cubes (vacuum-packed preferable)
  • Sweet potatoes - 12 oz, peeled and cubed
  • Onions, red - 1/2, thinly sliced
  • Oil, cooking - 1 Tbsp
  • Stock, any type - 1 cup
  • Coconut milk, light - 1 cup
  • Tamarind concentrate - 2 Tbsp
  • Soy sauce - 1 Tbsp
  • Peanut butter - 1 Tbsp
  • Limes - 1, wedges
  • Cilantro (opt) - 2 Tbsp, chopped

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts

Prep

  1. Rice - For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  2. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm cubes. (Can be done 1 day ahead)
  3. Sweet potatoes / Onions / Broccoli / Peanuts / Garlic / Shallots / Ginger - Prep as directed. Store sweet potatoes, onions, and broccoli each in their own container. Combine peanuts, garlic, shallots, and ginger in one container. (Can be done up to 5 days ahead)
  4. Make curry base - Combine peanuts, garlic, shallots, ginger, curry paste, coriander, cumin, and cinnamon. (Can be done up to 5 days ahead)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Heat a Dutch oven with oil (portion for curry) over medium-high heat. Add curry base and onions and saute until onions are starting to soften, 3 to 4 minutes.
  2. Add sweet potatoes, stock (portion for curry), and coconut milk. Bring to a low simmer and cover with the lid.
  3. Simmer, covered, until potatoes are tender, 12 to 15 minutes.
  4. Stir in tofu and continue cooking until tofu is heated through, 4 to 5 minutes more.
  5. When curry is nearly finished, heat a wok or skillet over medium-high heat. Add oil (portion for broccoli) and then broccoli and a pinch of salt. Saute broccoli for 2 minutes to get it started cooking.
  6. Pour stock (portion for the broccoli) over top and cover with a lid or foil. Steam broccoli until tender, ~5 minutes.
  7. Return to curry and stir in tamarind concentrate, soy sauce, and peanut butter. Simmer, uncovered, for 1 minute more.
  8. Slice limes into wedges and chop cilantro.
  9. Remove curry from heat and squeeze half the lime wedges over top. Season with some salt.
  10. If rice was made ahead, reheat in the microwave.
  11. Serve curry over rice with cilantro on top and broccoli on the side. Serve with extra lime wedges for squeezing over curry and / or broccoli. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts


Reviews

Ratings

Original (26)
Gluten-free (3)
Paleo (5)
Vegetarian (7)

21 reviews

Loved it, but I am partial to curries.

By: Krystal
Posted: Feb 29, 2020
Diet: Vegetarian
0 Helpful

So good.

By: Nicole
Posted: Feb 08, 2020
Diet: Original
0 Helpful

This was fine, we felt like it was missing another spice, or flavor to really stand out as being one that we want to make again.

By: Avila
Posted: Jan 16, 2020
Diet: Original
0 Helpful

Used chicken breast tenders, added spinach and a bit of tomato paste. Used the chopped peanuts as topping. We loved it.

By: Marisa
Posted: Jan 15, 2020
Diet: Original
0 Helpful

This was good and possibly better if I had gotten the coconut milk and not unsweetened coconut milk. 😳 I prepped ahead but lets just say a lot of clean-up after the meal. The cooking part didn’t take long. This was my first try with curry so I expected a learning curve. I will try again.

By: Diane
Posted: Jan 10, 2020
Diet: Original
0 Helpful

Delicious had to make the following substitutions Tamarind paste - equal amount of lime juice and brown sugar Massaman curry paste - green curry paste

By: Trina
Posted: Jan 07, 2020
Diet: Original
0 Helpful