Massaman Curry Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant massaman curry with tofu, potatoes, and carrots simmered in coconut milk with warm spices, peanuts, and tamarind. Served over rice, it's aromatic and deeply satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 block (16 oz) extra-firm tofu, pressed
- 3 tablespoons oil, for frying
- 2 tablespoons oil
- 1 white onion, chopped
- ½ teaspoon salt
- 3-4 tablespoons massaman curry paste
- ½ teaspoon ground coriander
- ½ teaspoon cumin
- ¼ teaspoon cinnamon
- 2 cans full-fat coconut milk
- Optional: ½ cup water
- 1 lb yukon gold potatoes, cut into 1” pieces
- 2 large carrots, sliced
- 3 tablespoons brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons peanut butter
- 1 tablespoon Thai tamarind paste
- Optional; 2 kaffir lime leaves
- Juice of 1 lime
- ¼ cup roasted peanuts, roughly chopped
- Chopped cilantro
- White rice
At a glance
PER SERVING · TIME 100M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 40m
- Sodium
- 911mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1375mg
- Calcium
- 405mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 911MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.