Masman Curry

masman curry

I have a new love. I don’t think I’ve ever heard of this. Somehow I’ve missed it in my favorite cookbook for years now. I was unable to obtain the spice paste in town, so I ordered it from Amazon. It’s totally different than red or green curry pastes. It’s a roasted paste that includes cinnamon and cardamom. It is absolutely delicious. It is traditionally prepared as a beef and potato stew. I substituted tofu and roasted mushrooms for the beef. SO TASTY!

Masman Curry
Cuisine: Thai
Serves: 3
  • 3 TB Masman curry paste
  • 2 garlic cloves minced
  • ½ red onion large diced
  • 2 potatoes cubed
  • 1 cup coconut milk
  • ½ cup vegetable stock
  • 16 oz mushrooms roasted
  • 6 oz tofu
  • 1 TB low sodium soy sauce
  • ¼ cup cashews
  • 1 tsp low sodium soy sauce
  • 1 tsp worstershire sauce
  • ½ tsp dried thyme
  • 1 TB hot oil
  1. Press excess water from tofu. Marinade tofu cubes in 1 tsp worstershire, 1 tsp low sodium soy sauce, and thyme. Place in fridge for approximately an hour before cooking.
  2. Heat oil in heavy pan or pot. Add curry paste, garlic, and onion. Stir and saute for 1 minute. Add potatoes, coconut milk, stock, and 1 TB soy sauce. Cover and simmer for 50 minutes. Add cashews, mushrooms, and tofu. Simmer gently for another 10 minutes. Serve with rice or noodles.

(Dizzle liked it so much he may or may not have eaten it for breakfast the next day. Winner!)

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