Massaman curry is becoming the default curry in our household, basically because we have a giant tub of curry paste we’re trying to use up. John and I have both made our own version: here’s one I did that was MMM-friendly.
1 onion, chopped
2-3 garlic cloves, chopped
1/2 pound shrimp, thawed
3-4 red potatoes, chopped into small pieces
1 package tofu, cubed
2-3 tbsp Massaman curry paste
1 cup vegetable broth
1/2 can coconut milk (light or regular)
1/2 cup grape tomatoes, halved
cilantro, to garnish (if you have it; I was out)
handful of peanuts
Salt and pepper
Heat oil in pan. Sautee onion and garlic with Massaman curry paste. Add potatoes and sautee for another minute or two.
Add broth, tomatoes and coconut milk and bring to a boil. Reduce heat and simmer for 20 minutes, or until potatoes are just tender.
While potatoes are cooking, heat a bit of oil in a nonstick pan. Add tofu and brown completely on each side of tofu. Remove from heat.
When potatoes are cooked, stir in shrimp and tofu. Cook until shrimp is opaque. Garnish with cilantro if desired and stir in potatoes.