* 1 small onion (diced) * 4 cloves of garlic (minced) * 1 tsp minced ginger * 2 tbsp cooking oil * 1 tsp cumin seeds * 1 tsp coriander seeds * 3 tbsp red curry paste * 3 medium potatoes * 2 medium carrots * 1 can (400ml) coconut milk * 1 – 1 ½ cup water * ¼ tsp cinnamon * 2 tbsp soy sauce * 1 tbsp brown sugar * 2 tbsp peanut butter * Juice of ½ a lime
**Garnishes**
* Cilantro * Lime wedges
###Instructions
**Prepare the Tofu**
1. Use your hand to crumble the tofu into pieces. 1. In a separate small bowl, combine the curry powder, cumin powder, and soy sauce. Mix well. 1. Pour the marinade over the tofu cubes and gently toss to coat. Allow the tofu to marinate for at least 15 minutes. 1. Preheat the oven to 400°F (200°C). Place the marinated tofu cubes on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the tofu is golden and slightly crispy. Set aside.
**Make the Curry**
1. In a large pot, heat the cooking oil over medium heat. Add the diced onion, minced garlic, and minced ginger. Sauté until the onion becomes translucent and fragrant. 1. Add the cumin seeds and coriander seeds to the pot. Stir and cook for another minute until the spices become aromatic. 1. Stir in the red curry paste and cook for an additional minute to release its flavors. 1. Add the cubed potatoes and sliced carrots to the pot. Pour in the coconut milk and enough water to cover the vegetables. Stir in the cinnamon, soy sauce, brown sugar, and peanut butter. 1. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 15-20 minutes, or until the potatoes and carrots are tender. Add the baked tofu to the curry and mix well. 1. Remove the pot from heat and stir in the lime juice. 1. Serve the curry over steamed rice. 1. Garnish with fresh cilantro and lime wedges, if desired.
2 Comments
###Ingredients
**Tofu**
* 400g firm tofu
* 1 tsp curry powder
* ½ tsp cumin powder
* 1 tbsp soy sauce
**Curry**
* 1 small onion (diced)
* 4 cloves of garlic (minced)
* 1 tsp minced ginger
* 2 tbsp cooking oil
* 1 tsp cumin seeds
* 1 tsp coriander seeds
* 3 tbsp red curry paste
* 3 medium potatoes
* 2 medium carrots
* 1 can (400ml) coconut milk
* 1 – 1 ½ cup water
* ¼ tsp cinnamon
* 2 tbsp soy sauce
* 1 tbsp brown sugar
* 2 tbsp peanut butter
* Juice of ½ a lime
**Garnishes**
* Cilantro
* Lime wedges
###Instructions
**Prepare the Tofu**
1. Use your hand to crumble the tofu into pieces.
1. In a separate small bowl, combine the curry powder, cumin powder, and soy sauce. Mix well.
1. Pour the marinade over the tofu cubes and gently toss to coat. Allow the tofu to marinate for at least 15 minutes.
1. Preheat the oven to 400°F (200°C). Place the marinated tofu cubes on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the tofu is golden and slightly crispy. Set aside.
**Make the Curry**
1. In a large pot, heat the cooking oil over medium heat. Add the diced onion, minced garlic, and minced ginger. Sauté until the onion becomes translucent and fragrant.
1. Add the cumin seeds and coriander seeds to the pot. Stir and cook for another minute until the spices become aromatic.
1. Stir in the red curry paste and cook for an additional minute to release its flavors.
1. Add the cubed potatoes and sliced carrots to the pot. Pour in the coconut milk and enough water to cover the vegetables. Stir in the cinnamon, soy sauce, brown sugar, and peanut butter.
1. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 15-20 minutes, or until the potatoes and carrots are tender. Add the baked tofu to the curry and mix well.
1. Remove the pot from heat and stir in the lime juice.
1. Serve the curry over steamed rice.
1. Garnish with fresh cilantro and lime wedges, if desired.
[Source](https://veggieanh.com/massaman-tofu-curry/)
That’s not Thai Massasman, is it? You don’t use red curry paste in the original recipe. This is a red curry with potatoes.