Massaman Curry

Ingredients

• 226 g (8 oz)firm tofu, pressed
• 15 ml (1 tablespoon)sesame oil
• 30 ml (2 tablespoons)Massaman curry paste
• 800 ml (28 oz; 2 cans)full-fat unsweetened coconut milk
• 30 ml (2 tablespoons)soy sauce
• 534 g (2 cups), peeled and cubed; about 2 largesweet potato
• 320 g (4 cups)broccoli florets
• 240 g (2½ cups), slicedwhite button mushrooms
• 63 g (¼ cup)peanut butter
• 15 ml (1 tablespoon)coconut sugar or light brown sugar
• to tastesea salt and black pepper
• to tastebasmati rice
• to tastecrushed peanuts
• to tastefresh lime
• to tastefresh coriander

Instructions

1. 1

   Press the tofu

   Press the tofu for 20–30 minutes, ideally with a tofu press. Alternatively, place it on a plate, cover it with another plate and weigh that down with something heavy, such as a saucepan.

2. 2

   Prepare the vegetables

   Cube the peeled sweet potato and slice the mushrooms. Measure out and prepare the remaining ingredients.

3. 3

   Brown the tofu

   Once pressed, cut the tofu into cubes. Fry it in the sesame oil until lightly browned on each side, then set aside.

4. 4

   Fry the paste

   Put the Massaman curry paste in a pot with a little of the coconut milk and fry, stirring to combine.

5. 5

   Add coconut milk

   Once the paste is mixed into the coconut milk, stir in the remaining coconut milk, soy sauce and cubed sweet potato.

6. 6

   Simmer the potato

   Simmer for about 5–10 minutes, until the sweet potato has softened slightly but is not fully cooked.

7. 7

   Cook the vegetables

   Add the mushrooms and simmer for a couple of minutes. Add the broccoli and cook for another minute or two, until it is al dente.

8. 8

   Stir in peanut butter

   Add the peanut butter and coconut sugar, then stir them into the curry.

9. 9

   Finish the curry

   Add the tofu last and mix it through the vegetables and sauce. Season with sea salt and black pepper to taste.

10. 10

    Serve with toppings

    Serve the curry over basmati rice with crushed peanuts, fresh lime and coriander.

What is Massaman curry?

Massaman is a Thai curry known for its aromatic paste and mellow, warming spice. Its flavour profile reflects a blend of influences, while coconut milk gives it the rich, rounded texture associated with many Thai curries.

Here, sweet potato and vegetables make the curry a substantial vegan meal, while tofu adds a savoury element. Peanut butter thickens the sauce and brings a nutty note that suits the curry’s character.

Nutrition and macros by portion

The nutrition label shows one serving as written: 505 calories, 13g protein, 27g carbs, 42g fat.

The coconut milk, sesame oil and peanut butter contribute most of the fat, while sweet potato and the rice served alongside provide much of the carbohydrate. Tofu supplies some protein, with smaller contributions from the vegetables and peanuts. Serve with a generous amount of broccoli and mushrooms alongside a measured portion of rice to balance the bowl.

Build the flavour base

Curry paste: Frying it briefly in a little coconut milk helps distribute its flavour through the sauce before the rest of the liquid goes in.

Coconut milk: Full-fat coconut milk gives the curry its creamy body. Stir the cans well if the cream has separated before measuring or pouring.

Make the tofu and vegetables work

Tofu: Pressing removes excess water, helping the cubes brown more readily in the sesame oil. Set them aside after frying so they can be folded in at the end.

Vegetables: Sweet potato needs the longest simmer, so it goes in first. Mushrooms follow, and broccoli is added near the end to keep it from cooking for too long.

Watch the texture

Sweet potato: Start checking it after about 5 minutes of simmering. It should be just beginning to soften before the mushrooms and broccoli go in, as it will continue cooking in the sauce.

Broccoli: Stop cooking when the florets are al dente, as directed in the method. A short final simmer keeps them from becoming overly soft.

Get the timing right

Prep first: Cube the sweet potato and slice the mushrooms before starting the curry. The later stages move quickly once the potato has begun to soften.

Tofu pressing: The recipe allows 20–30 minutes for pressing, ideally while you prepare the vegetables and other ingredients. The total recipe time is 60 minutes.

Serve it with balance

Rice: Spoon the curry over basmati rice to make a filling bowl. The recipe does not specify a quantity, so prepare enough for the number of portions you are serving.

Finish: Crushed peanuts add crunch, while fresh lime gives a sharp contrast to the creamy sauce. Coriander adds a fresh, herbal finish.

Recipe notes & tips

• Cut the sweet potato into similarly sized cubes so it softens at a similar rate.
• Fry the tofu in a single layer where possible to encourage even browning.
• Add the peanut butter after the vegetables have cooked as directed, then stir until the sauce looks even.
• Keep the broccoli simmer brief and check it for an al dente texture.
• Serve lime at the table so each person can adjust the sharpness to taste.

Variations

• Add more greens: Stir in a handful of spinach near the end and let it wilt in the hot curry.
• Make it hotter: Add a little extra Massaman paste when frying the paste with coconut milk.
• Use another mushroom: Replace the button mushrooms with sliced shiitake or chestnut mushrooms.
• Change the topping: Scatter extra crushed peanuts over each bowl for more crunch.
• Serve with another grain: Spoon the curry over cooked brown rice instead of basmati.

Common mistakes to avoid

• Skipping the tofu press: Excess water can hinder browning; press it for 20–30 minutes before cubing.
• Adding all the vegetables together: Sweet potato takes longer to soften; add the mushrooms and broccoli later as directed.
• Cooking the broccoli too long: It can lose its al dente texture; simmer it for only a minute or two.
• Adding the tofu too early: It may break up as the vegetables simmer; fold it in at the end.
• Leaving the paste unmixed: Stir it into a little coconut milk first so it is distributed through the sauce.

How to store

Refrigerate leftover curry in a covered container and use within 3 days. Reheat gently in a saucepan until piping hot, stirring occasionally; add a splash of water if the sauce has thickened. Store rice separately where possible.

Frequently asked questions