Thai Massaman Curry with Aubergine and Tofu
Thai Massaman Curry with Aubergine and Tofu
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- 1 pack of The Spice Tailor Thai Massaman Curry
- 1 tbsp. of veg oil
- 100g of shitake or chestnut mushrooms, halved
- 125g of tofu puffs, halved (normal firm tofu if you can’t get or make tofu puffs)
- 150g of aubergine, cubed
- 50g of French beans, cut into 2.5 cm lengths
- 40g of roasted cashew nuts, lightly crushed or whole
- Heat the vegetable oil in a pan and fry the whole herbs and spices from the sachet for 10 seconds.
- Add the mushrooms, tofu, beans and aubergine. Sauté for 3-4 minutes.
- Add the base sauce from the smaller pouch and fry for a few seconds.
- Add the coconut milk from the larger pouch and 50ml water. Bring to a simmer and add the tofu.
- Simmer for a few minutes or until the vegetables are cooked.
- Stir in the cashew nuts, season to taste and serve.
- 1 pack of The Spice Tailor Thai Massaman Curry
- 1 tbsp. of veg oil
- 100g of shitake or chestnut mushrooms, halved
- 125g of tofu puffs, halved (normal firm tofu if you can’t get or make tofu puffs)
- 150g of aubergine, cubed
- 50g of French beans, cut into 2.5 cm lengths
- 40g of roasted cashew nuts, lightly crushed or whole
- Heat the vegetable oil in a pan and fry the whole herbs and spices from the sachet for 10 seconds.
- Add the mushrooms, tofu, beans and aubergine. Sauté for 3-4 minutes.
- Add the base sauce from the smaller pouch and fry for a few seconds.
- Add the coconut milk from the larger pouch and 50ml water. Bring to a simmer and add the tofu.
- Simmer for a few minutes or until the vegetables are cooked.
- Stir in the cashew nuts, season to taste and serve.
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A Massaman curry attests to its Indian heritage as the word ‘Massaman’ means Muslim. This curry definitely incorporates more complex spicing than most Thai curries and has more depth of flavour than some of the more aromatic curries.
We’ve used dried red chilli for heat, cloves for pungent sweetness and green cardamom and cinnamon for sweet warmth. The deeply flavourful blend of Indian-inspired spices - balanced by Thai aromatics and coconut milk - create a perfectly rounded dish that is loved all over the world.
Whilst a Massaman is traditionally cooked with beef and potatoes, it is delicate enough to use with chicken, vegetables, tofu and seafood and is one of the more versatile curries.
