Try this deliciously spicy Thai curry on for size! It’s rich and decadent, with sweet potatoes, vegetables and tofu in a base of coconut milk and spices.
Ingredients:
Massaman Curry Paste. You can make your own, but it’s easy enough to get and you’ll find it in the same section as you would find red curry paste.
1 pack Firm Tofu
1 tbsp Sesame Oil
2 tbsp Massaman Paste
2 cans Coconut Milk
2 tbsp Soy Sauce
2 cups Sweet Potato, cubed
4 cups Broccoli Florets
3 cups Sliced Button Mushrooms
¼ cup Peanut Butter
1 tbsp Brown Sugar
¼ tbsp Sea Salt
¼ tbsp Black Pepper
Handful Crushed Peanuts
1 Lime
Rice
Preparation:
Chop the sweet potatoes and mushrooms. Cut Tofu into cubes and fry it in the sesame oil until lightly browned on each side. Set aside.
Add the massaman curry paste to a pot with a little coconut milk and fry the paste in the coconut milk. When the paste is properly mixed in with the coconut milk, add in the rest of the coconut milk along with the soy sauce and the chopped sweet potato. Simmer for around 10 minutes until the potato is just slightly softened.
Add in the mushrooms and simmer for a couple of minutes, before adding the broccoli and simmering for another minute or two until the broccoli is al dente.
Add the peanut butter and brown sugar and mix in.Add the tofu last and mix in with the vegetables and sauce. Add sea salt and black pepper.
Serve over rice, with crushed peanuts and fresh lime wedges.
