Print Options:

Thai Massaman curry with brown rice

Yields2 ServingsPrep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

 firm tofu, cut into small squares (we pre-sear this to give it a nice crispy coating)
 2 large potatoes (pre-boil for 5-7 minutes)
 mix of vegetables you like (we use carrots, baby sweetcorn, red and yellow peppers, mange tout, green beans, broccoli and cauliflower)
 1 tbsp massaman curry paste
 400 ml coconut milk
 1 tbsp roasted and crushed peanuts (split into two portions)
 ¼ tsp palm sugar (or normal white/brown sugar)

Pour coconut milk into a pan and gently heat. Add palm sugar, half of the peanuts and curry paste. Warm and stir until the curry paste is completely dissolved.


Add carrots and potatoes and cook for 15-20 minutes (if you are using meat instead of tofu, add it with the carrots and potatoes). You can leave the curry to stand at this point if you want to and just have the next additional cooking step for when you are ready.


Add the rest of the vegetables, tofu and peanuts and cook for a further 10 minutes.


Serve with perfect brown rice cooked by your Yum Asia rice cooker.

Nutrition Facts

Servings 2