Thai Massaman Curry with Eggplant and Tofu
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  • 10
  • 15
Our Massaman is complex and flavourful and a wonderful sauce to pair with your vegetables. This is a really delicious tofu and eggplant curry with some added beans for crunch and, well, a little more vegetable. Tofu puffs have a lovely chewy texture and can be found in Asian markets. If you can’t find them, use firm tofu instead. You can add this in as it is sold or pan fry for some added texture. Massaman is generally finished with some roasted peanuts - we have added some cashews, which you can keep in, leave out or change for other nuts.
Thai Massaman Curry
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  • 1 pack of The Spice Tailor Thai Massaman Curry
  • 1 tbsp of vegetable oil
  • 100g of shiitake or brown mushrooms, halved
  • 125g of tofu puffs, halved (normal firm tofu if you can’t get or make tofu puffs)
  • 150g of eggplant, cubed
  • 50g of green beans, cut into 2.5 cm lengths
  • 40g of roasted cashew nuts, lightly crushed or whole
  1. Heat the vegetable oil in a pan and fry the herbs and spices from the whole spice and aromatic sachet for 10 seconds.
  2. Add the mushrooms, tofu and eggplant. Sauté for 3-4 minutes.
  3. Add the base sauce from the smaller pouch and fry for a few seconds.
  4. Add the coconut milk from the larger pouch and 50ml water. Bring to a simmer and add the tofu.
  5. Simmer for a few minutes or until the vegetables are cooked.
  6. Stir in the cashew nuts, season to taste and serve.
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