Masaman, Massaman, Mussuman Curry Tofu

"While Masaman Curry is commonly served with beef, I love the texture tofu adds to this spicy-sweet dish. You can use any protein you like, other common meats are chicken or shrimp. I use Mae Ploy Masaman Curry found at Asian grocery stores or higher-end grocery stores. Why spend $9+ on a single serving when you can make it at home for cheap and feed an army? I love this dish! Just typing the word 'curry' makes my mouth water. As an authentic alternative to sugar and lime juice use 1 T. sugar and 1 T. tamarind juice"
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Ready In:




  • In a saucepan, stir fry curry paste with half the can of coconut milk until combined. Add remaining coconut milk and heat until boiling.
  • Add remaining ingredients (except sugar and lime juice) and cook until potatoes and carrot soften and start to absorb flavors. About 20 minutes.
  • Remove bay leaves and cinnamon stick, add sugar and lime juice and gently stir until combined.
  • Serve over jasmine rice and top with crushed peanuts.
  • *Note: For a variation try one small potato and one small sweet potato.

Questions & Replies

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  1. Green.Chef
    This was great. I could not find masaman curry paste, so I used another curry paste. As a result this recipe did not taste *just* like the masaman curry I'm used to getting at my favorite Thai place. Next time I am going to make my own and see how that turns out.


<p>I have been married to my amazing husband for 8 wonderful years. We added a baby boy to the mix in March '08 with another just added March '10. We have two adorable rescue dogs, a chihuahua/min pin mix and a yorkie/westie mix. I have been an ovo-lacto vegetarian for 14 years. <br /> <br />After moving to our fourth state in a year, we have finally settled in Texas. I don't know how I like all the rain and the human-sized bugs, but we really enjoy the area we have chosen to live in. Being a vegetarian in this part of the country is HARD. No one quite gets it. <br /> <br />I love testing my zaar recipes on DH. When he loves something he exclaims, Where did you get this recipe?!? and of course, my answer is always the same. <br /> <br /><img src= alt= /> <br /> <br />My ratings system: <br />5***** <br /> I would glady serve this to guests, or make it and secretly eat it all by myself. <br />4**** <br /> Great recipe. Liked enough to print out and place in my permanent cookbook. <br />3*** <br /> Recipe not quite for me, but others might like it. Could be more to my liking with a few modifications. <br />2** <br /> Didn't like. Possible ingredient errors in recipe. Probably wouldn't use again. <br />1* <br /> Really didn't like. Would never use again. <br /> <br />#NOTE# <br />If I review any recipes containing meat, it is a recipe I prepared and DH reviewed. <br /> <br /><img src= alt= /> <br /> <br />Little Italy, San Diego <br /><img src= alt= /> <br /> <br /><img src= alt= /><img src= alt= /> <br /> <br /><img src= alt= /><img src= alt= /><img src= border=0 alt=Photobucket /> <br /> <br /><img src= alt= /><img src= alt= /> <br /> <br /><img src= alt= /> <br /> <br /><img src= alt= /> <br /> <br /><img src= alt= /> <br /> <br /><img src= alt= /></p>
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