This Curry is what I always order from our favorite Thai Restaurant. I have been wanting to make it at home, but the complicated ingredients to make the curry paste was a little overwhelming. Then I discovered Massaman Curry Paste at our new Asian Market. It can also be found on Amazon. Game- changer!!! Now I can make it easily in my crock pot - and so can you! Enjoy!
Watch How I make this recipe in the video below:
1 can Massaman curry paste
(Maesri brand can be bought at Asian Markets and on Amazon)
2 cans Coconut Milk
2 Tbsp Agave Nectar or Maple Syrup
1 Tbsp Sriracha (more for extra spiciness)
1 onion, chopped into large pieces
1 1/2 lbs Potatoes, peeled and cubed
2 medium Carrots, peeled and sliced
1/2 cup peanuts
Juice of one Lime
Fried Tofu (optional) - See instructions below
Cooked Jasmine Rice (for serving)
In the crockpot, combine the curry paste, coconut milk, agave nectar or maple syrup, and Sriracha. Stir well and add the onion, potatoes and carrots.
Set the crockpot on low to cook for 6-8 hours (a low setting is best so that the coconut milk does not curdle).
When cooking is complete, stir in the lime juice, peanuts and optional tofu (see recipe below).
Serve with hot Jasmine Rice.
Enjoy!
Fried Tofu Recipe:
1 pkg. extra firm Tofu
Canola Oil
Wrap the tofu in several layers of paper towel. Place a heavy object on top to weigh it down, such as a cast iron skillet. Leave for 20 minutes, allowing the excess water to be pressed out.
Cut the tofu into cubes and put them into a freezer safe container or bag.
Freeze for 4 hours. The ice crystals that form will give the tofu a better texture for frying.
Thaw the tofu.
In a cast iron skillet, fill the bottom with a layer of oil and turn the burner on medium/high heat.
When the oil is hot, place the tofu cubes into the skillet in an even layer - being careful not to crowd the pan. Turn the tofu to brown each side.
Drain on a plate lined with paper towels to drain.
Add the fried tofu to the finished curry.