Massaman Sweet Potato Curry

Massaman Sweet Potato Curry:

2 large sweet potatoes, peeled and cubed

–boil or steam 5-6 minutes or until tender

2 Tbsp. oil

–heat in 5 quart nonstick pan over medium

1-2 lb. extra firm tofu, cubed

–add tofu to pan, turn up heat to medium high, cover and fry until golden, remove from pan, let pan cool slightly

1-2 Tbsp. massaman curry paste (less=mild)

½ 19 oz. can coconut milk

–add to cooled pan, simmer for 2 minutes

½ 19 oz. can coconut milk

1 C. vegetable stock

3 Tbsp. palm sugar

3 Tbsp. soy sauce

1 Tbsp. tamarind powder

–add to pan, stir well and simmer 2 minutes or until sugar dissolves

1 can baby corn, drained and cut into bite-size pieces

–stir in baby corn, tofu and sweet potatoes, simmer for 15 minutes for flavors to meld, serve on rice or rice noodles

roasted/salted peanuts and sunflower seeds

–top each serving with peanuts

4 thoughts on “Massaman Sweet Potato Curry

  1. whew hot blooded says:

    my friend said this was delicious and her teens ate seconds. she adapted a bit with veggies they had but otherwise the same. thanks for sharing.

    Like

  2. estrella75 says:

    LOL. I was just actually looking up what i could do with these extra sweet potatoes from my CSA, a can of coconut milk and this massaman curry paste i have. and LO and behold.

    Like

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