Vegan Massaman Curry, with Tofu, Sweet Potato and Peanuts

 

Vegan Massaman Curry, with Tofu, Sweet Potato and Peanuts

 

Although Thai curries were not traditionally Vegan, some communities of Thai Buddhist nuns did choose to completely avoid meat and seafood. And dairy products are rare in the Thai diet, anyway. The principles and spice mixtures used in making Thai curries can be applied to produce some very tasty, as well as nutritious, Vegan versions. Here’s my effort at a Vegan Massaman curry.

 

“Gaeng Massaman,” is richly flavored but not very hot from peppers. The curry paste is made with darkly caramelized garlic and red onion and has aromatic spices like cardamom, cloves and cinnamon. It is also somewhat sweet-sour.  Purchase it at Asian grocery stores, along with the  unsweetened coconut milk. “Maesri,” my preferred brand, is completely Vegan (check other brands, if available, to be sure that shrimp paste, a traditional Thai curry component, is not an ingredient.)

 

Massaman curry flavors reflect the dish’s origins in southern Thailand’s Muslim community, which was ancestrally Malay/Indonesian. Massaman curry almost always has peanuts cooked into it for flavor, and in addition they add to whatever protein the principal ingredient brings. Here, I’m using tofu for the main protein and sweet potato as the vegetable interest, along with the usual peanuts.

 

In the Thai manner, serve this curry with Jasmine rice, or other long grain rice, cooked without salt. (See a rice cooking method in this blog.) A Thai curry dinner would usually include a stir-fried vegetable dish as a side dish for contrast.

 

The recipe serves six to eight.

 

2 (14-ounce) blocks firm or extra firm tofu

1 (4-ounce) can Massaman curry paste (I like “Maesri” brand)

2 tablespoons vegetable oil

1 (13-14 ounce) can unsweetened coconut milk -- shake well before opening

2 cans worth of water

1/2 cup dry-roasted skinned peanuts (unsalted or lightly salted)

1 medium-large sweet potato, about 3/4 pound

Salt, if needed

1 teaspoon lime or lemon juice

Sprigs of cilantro plus fine shreds of a small red hot pepper for garnish

 

Drain tofu. Cut into approximately 3/4-inch cubes. Set aside to drain. Peel and cut the sweet potato into 3/4-inch cubes. Set aside till needed.

 

In a pot over very low heat, gently fry the curry paste in the oil, stirring constantly, until the oil bubbles a little. Add the coconut milk, and stir well. Heat until beginning to boil. Add the water and bring to a full boil.

 

Add the peanuts, reduce heat, and simmer 15 minutes. Add the sweet potatoes and bring back to a boil. Boil gently, stirring occasionally, until sweet potato is becoming tender (test by piercing a piece with a toothpick), 7-8 minutes. Add the cubed, drained tofu, part at a time, stirring very gently. Simmer 4-5 minutes and remove from the heat. Stir in the lime or lemon juice. Taste and add a little salt if needed.

 

Allow to cool for the flavors to mingle. Reheat, stirring very carefully, and serve with unsalted rice. Offer the curry in a serving dish, and garnish lightly with plucked-off cilantro leaves and fine shreds of hot red pepper.