Massaman Curry With Crispy Tofu
Prep veggies
1
Press, dice, and marinate tofu
2
Add tofu and cornstarch to Ziploc
3
Shake to coat, add more cornstarch if needed
4
Spread on parchment covered cookie sheet cook at 400° for 20-25 mins
5
Saute shallot and garlic, add red curry paste
6
Add carrots and potatoes
7
Add coconut milk and water
8
Add cinnamon, cardamom, and nutmeg and peanut butter
9
Add zucchini and pineapple
10
Let simmer stirring occasionally
11
Add lime juice
12
Stir to combine
13
Serve with rice and crispy tofu
14
2 14oz cans
Coconut Milk
1Batch
Crispy Baked Tofu
3
Shallot
1 tsp
Cumin
2 14oz cans
Coconut Milk
1Batch
Crispy Baked Tofu
3
Shallot
1 tsp
Cumin
1 tsp
Coriander Powder
5 Tbsp
Red Curry Paste
1½c diced
Potatoes
2
Carrots
2 Tbsp
Coconut Oil
1 - 1½c
Water
¼tsp
Cinnamon
1 dash
Cardamom
1 dash
Nutmeg
2 Tbsp
Soy Sauce
1 - 2 Tbsp
Maple Syrup
2 Tbsp
Peanut Butter
1 - 2 Tbsp
Lime Juice