Recipe: Make Thai massaman curry with tempeh at home
Thai massaman curry, originating from southern Thailand, is a flavorful blend of Thailand's spices and tempeh's texture. Influenced by Malay and Indian cuisines, it offers a unique flavor profile with a mild spice level and creamy consistency. This curry, celebrated for its cultural significance and delightful taste, invites you to embark on a culinary journey. Let's start cooking.
Gather the following ingredients
For this recipe, you will need 200g cubed tempeh, one tablespoon vegetable oil, one sliced large onion, two minced garlic cloves, one tablespoon grated ginger, 400ml coconut milk, two tablespoons vegetarian massaman curry paste, one cubed large potato, one sliced carrot, 100g halved green beans, and salt to taste. Garnish with roasted peanuts and fresh cilantro.
Preparing the tempeh
Start by heating the vegetable oil in a large pan over medium heat. Add the cubed tempeh to the pan and fry until golden brown on all sides. This process should take about five to seven minutes. Once done, remove the tempeh from the pan and set aside on a paper towel to drain any excess oil.
Cooking vegetables
After frying the tempeh, in the same pan, add more oil if needed. Begin by sauteing onions until they become translucent. Then, add garlic and ginger, cooking for two minutes until they emit a fragrant aroma. This step is essential as it forms the aromatic base of the curry, infusing it with flavors that are crucial for achieving the dish's signature depth and complexity.
Adding spices and simmering
Stir in massaman curry paste into the pan with onions, garlic, and ginger; cook for one minute until well combined with other ingredients. Pour in coconut milk slowly while stirring continuously to ensure that no lumps form from the curry paste. Add potatoes and carrots into the mixture; bring to a boil then reduce heat to simmer.
Final touches
After 10 minutes of simmering vegetables until they start to soften, add green beans and fried tempeh back into the pan. Mix gently for even distribution. Let simmer for five more minutes or until vegetables are tender. Season with salt, garnish with peanuts and cilantro, and serve with steamed rice. Enjoy your Thai Massaman Curry with Tempeh!
