Massaman curry is a traditional Thai dish usually made with beef, lamb or chicken. It's got a slightly tangy flavor that differs from other curries, usually due to the fish sauce and tamarind flavoring. I love the scent of lemon grass and kaffir leaves, so I thought I'd turn this into a vegan dish with tofu and lots of vegetables. Loaded with sweet potatoes, beans, carrots and red pepper, it's a healthy vegan alternative with the same thick coconut, tangy curry flavor. It's easy to make and stores in the freezer wonderfully to have for later.
The first step is to make the paste. You can always get store-made paste, but make sure it's vegan. I love making everything from scratch; the fresh ingredients make this paste divine.
Ingredients (Curry Paste)