THAI MASSAMAN CURRY

THAI MASSAMAN CURRY

Ingredients:

4 firm tofu cut into cubes and lightly fried
2 potatoes cut into cubes
1 small carrot cut into cubes
1 big onion sliced
1 tbs lime juice less or more
2 tbs roasted peanuts
500 ml water
1 cup thick coconut milk
3 tbs Massaman curry paste
Salt to taste
Little palm sugar (optional) I did not use
Little coriander leaves sliced
Little scallions sliced

To Season:
1 tbs oil
1 inch cinnamom stick
2 bay leaves

Method:
Heat oil in a wok, add in the cinnamon stick and bay leaves.
Add in the sliced onion, sauté until slightly brown.
Add in the Massaman curry paste and stir until oil separates.
Add in the potato , salt and carrot, give it a good stir.
Add in the water, cover and let it boil and cook on low heat.

When the potatoes are cooked, add in the tofu.
Now add in the coconut milk and mix every thing well.
Keep stirring on low heat, add more water if you find less gravy.
When cooked remove from the heat.
Let the gravy cool a bit add in the lime juice and mix well.
Garnish with the coriander, scallion and peanuts.
Serve with steaming Thai jasmine rice.


The Massaman Paste:
1 tsp galangal
5 pips of garlic
4 shallots
1 tsp lemon grass only the white
2 cloves
½ tsp cumin seeds
1 tbs coriander seeds
6 white pepper
½ inch cinnamon stick
12 dried red chillies soaked
Little nutmeg
½ tsp kaffir lime leave finely chopped

Method;
Toast the coriander seeds, cloves, cinnamon ,pepper corns,
And cumin seeds on medium low heat.

Now add all the other ingredients and grind them to a smooth
paste in a blender.
You can keep this paste in your fridge for few weeks.