Massaman Curry

A mild, Persian-influenced coconut curry of slow-braised beef, potato, and peanuts with a warm spice profile.

Ingredients

• 700g chicken thighs
• 1 cup jasmine rice
• 2 tsp sliced galangal
• 1 1/2 tsp ground turmeric
• 2 tbsp coconut oil
• 200g cherry tomatoes
• a handful of fresh mint, chopped
• coconut cream, to taste
• 1 cup coconut milk
• 1 1/2 tsp red curry paste
• 200g bean sprouts
• tamarind paste, to taste

Instructions

1. 1

   Pat the firm tofu dry, season generously with salt, pepper, and ground turmeric, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat neutral vegetable oil in a wide pan or heavy pot over medium-high heat and sear the firm tofu until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the sliced shallots and minced garlic over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the red curry paste and snake beans, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the firm tofu to the pan, pour in the chicken stock, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the firm tofu is tender and cooked through, roughly 1 hr 30 mins.

7. 7

   Stir in the roasted peanuts, taste, and adjust the seasoning with salt and pepper as needed.

8. 8

   Scatter over the Thai basil and serve hot alongside jasmine rice.

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