Massaman Curry with Potato and Tofu

Our Plant-Based & Vegan Massaman Curry 


Serving size for 1 person

Coconut oil or Vegetable oil
Chef Na’s Massaman Curry Paste
Coconut cream (or Chef Na's Coconut Paste 30g)
Optional Vegetables; Potato, Sweet Potato or Pumpkin cut into bite-size pieces
Firm Tofu
Coconut sugar
Soy sauce
Spices (1 stick cinnamon, 1-2 bay leaves, 2-3 cloves and 1 pods cardamom)  
Toasted Peanut or Peanut Butter
Fried Shallots(optional)                                                                  

1 tbsp
20 g
100 g
1.5 cup
200 g
50 g
1 tsp
1 tbsp

1 tbsp
1 tsp


  1. Heat a saucepan over a medium heat. Add vegetable oil and sauté Chef Na's Massaman Curry Paste and cook, mashing and stirring often to soften paste.
  2. Add cinnamon, cardamom, bay leaves and cloves keep stir well for 30 second.
  3. Stir in coconut cream and water, bring to boil, then add soy sauce, coconut sugar and tamarind paste. Reduce the heat and simmer for 3-5 minutes.
  4. Add potatoes bring to the boil, then reduce the heat and simmer 10 minutes, until the potatoes are cook and liquid has reduced slightly and the flavours have melded together.
  5. Add tofu and peanuts, stir gently cook for another 3-5 minutes.
  6. To serve, perfect with rice.
  7. Garnish with fried shallots. Serve and enjoy your culinary creation!

For more recipes please link to:
Facebook: Chef Na’s Plant-Based Kitchen

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