Massaman Curry - Red Bell Peppers, Tofu, Lotus Chips

Massaman Curry - Red Bell Peppers, Tofu, Lotus Chips - Recipe Finder

Massaman Curry - Red Bell Peppers, Tofu, Lotus Chips

Info

Course:
Main Course
Total Time:
Under 4 Hours
Skill Level:
Moderate
Cost:
Moderate

Chef Roblé & Co., Season 1, Episode 2

Yield

Servings: 4

Ingredients

1 cup firm tofu- cut into 1-inch cubes
2 cups sweet potato, peeled and cut into 2-inch chunks
1 cup white potato, peeled and cut into 2-inch chunks
20 each white pearl onions
1 1/2 cups snow peas, washed and fiber pulled off
1 head baby bok choy, washed and leaves separated
1 cup red bell peppers, washed and cut into 3-inch strips
1/2 cup unsalted roasted peanuts, roughly chopped
1 cup Thai peanut sauce
4 tablespoons plus 2 teaspoon Massaman Curry Paste
2 teaspoon soy sauce
South Asian style hot sauce (to taste)
1 each 25 ounce can coconut milk
1 tablespoon oil
1 1/2 cup Jasmine rice
2 1/4 cup water or vegetable stock

Directions

1. In a bowl, add the cubed tofu and peanut sauce, allow to marinate for at least an hour.

2. Fill a small to medium pot with water and bring to a boil. While the water is heating, take two small sauce pots, in one place the sweet potatoes and the other the white potatoes and fill each with cold water until just covering the contents, 1 tsp of curry paste and a dash of salt. Place the pots on the stove over high heat. Once each pot comes to a boil, reduce the heat to a simmer and cook until just tender, about 10-15 minutes on the sweet and 20-25 minutes for the white potatoes. When each potato is finished cooking, remove with a slotted spoon and cool on a plate or cookie sheet at room temperature. Reserve 1 cup of potato cooking liquid and discard the rest.

3. When the first pot of water comes to a boil, add a sprinkling of salt and the pearl onions whole, reduce heat to a simmer. After 10 minutes remove onions with a slotted spoon and place in a bowl of ice water to quickly cool.

4. When onions are cooled, peel off the outer skin, trim the ends and dry on a paper towel.

5. Bring the same pot back to a boil and add the snow peas, cook for 45 seconds, remove and place in ice water. Repeat with the bok choy but cook for 1 minute. When each has cooled, drain and hold separately.

6. Rinse the rice. Add the rice, water and a dash of salt in a medium pot, bring to a boil, cover and reduce the heat to its lowest possible setting without the flame turning off. Check the rice after 15 minute to make sure all the liquid has absorbed.

7. While the rice cooks, add the coconut milk, curry paste, soy sauce and hot sauce together in a pot or high walled pan and simmer for 10-15 minutes to allow the flavors to marry. This is the base of your dish, so taste it and adjust the flavor to your liking- spicier, less soy sauce etc…

8. If at any point the sauce gets too thick, add some of your flavorful, reserved liquid that you cooked the potatoes in.

9. Pour the marinating tofu into a small sieve to drain the excess peanut sauce.

10. As your sauce simmer, brown the pearl onions in small sauté pan with 1/2 tablespoon of oil over medium heat. Roll the onions around the pan until they are nicely browned then add them into the simmering coconut milk. Avoid adding the excess oil from the pan. Reserve the same pan on the burner over low heat.

11. Stir in the sweet and white potatoes, bok choy and red peppers into the coconut milk, cook for 5 minutes.

12. While the first vegetables simmer, add 1/2 teaspoon of oil into the same pan the onions were cooked in and brown the tofu gently on low to medium heat. Be careful that your pan is not too hot to avoid burning the tofu. Place brown tofu into the coconut milk along with the snow peas and simmer gently for 1 minute.

13. Spoon the curry over the rice, sprinkle with chopped peanuts and enjoy!

Notes

There are a lot of small steps in the beginning, but once everything is ready to go, it finishes quickly. I like preparing this dish when I’m having friends over for dinner; I can get everything ready ahead of time and finish when everyone arrives.

Feel free to add your favorite meat or seafood to this dish, about 4 ounces per person.