Instructions
Curry Paste
Toast your whole spices for a couple of minutes, at medium heat.
Keep the shallots and garlic unpeeled and finely slice the lemongrass and galangal. Remove the seeds from the dry chillis for a mild curry. Using the grill of your oven or a pan, roast the aromatics until they start to brown. You will need to remove the dry chillis before the rest of the ingredients as they burn easily.
Peel the shallots and garlic and add all the ingredients into a blender: whole toasted spices, roasted aromatics, ground spices, and miso paste.
Blend until you have a smooth paste.
Massaman Curry
Before starting to cook the massaman, parboil the potatoes for 3-4 minutes in boiling water, drain the water and reserve for later.
(optional) Add some oil in a pan and panfry the tofu. Set aside. If you choose to add the tofu directly to the curry, add it during the first step when adding the massaman paste.
Add some of the coconut milk to a pot or wok with the massaman paste to medium heat. Keep stirring for 3-4 minutes or until fragrant. (if you choose to not cook the tofu beforehand, add it now).
Add the parboiled potatoes, carrots, the rest of the coconut milk, and spices.
Add water or stock and bring to a simmer. Finally, add tofu, soy sauce, and sugar and keep cooking for 3-4 minutes.
Remove from the heat. Serve with crushed peanuts and fresh chopped cilantro and enjoy!
Nutrition
Calories: 448kcal | Carbohydrates: 40g | Protein: 14g | Fat: 28g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 1323mg | Potassium: 964mg | Fiber: 6g | Sugar: 6g | Vitamin A: 5364IU | Vitamin C: 26mg | Calcium: 162mg | Iron: 6mg
