Massaman Peanut Curry with Tofu and Potatoes

Thai Fast With Oil Published April 10, 2026

Massaman curry is the gentlest of the Thai curries — warm and fragrant rather than fiery, with cinnamon, cardamom, and star anise lending it an almost Middle Eastern warmth. The peanuts add richness and protein, the potatoes make it substantial, and the coconut milk ties everything together into something that feels far more indulgent than fasting food has any right to be.

This recipe works beautifully on oil days as written. For strict no-oil days, skip step 1 entirely and start by simmering the curry paste directly in half the coconut milk, stirring until fragrant.

FASTING LEVEL: Fast With Oil (adaptable for strict days — see notes)
SERVINGS: 4
TIME: 35 minutes

INGREDIENTS

- 1 block (400g) extra-firm tofu, drained and cubed
- 2 tablespoons vegetable oil (omit for strict days)
- 3 tablespoons massaman curry paste
- 1 can (400ml) full-fat coconut milk
- 1 cup water
- 2 medium potatoes, peeled and cut into 2cm cubes
- 1 onion, cut into wedges
- 1/3 cup roasted peanuts
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar or palm sugar
- 1 tablespoon tamarind paste (or juice of 1 lime)
- 2 bay leaves
- 1 cinnamon stick (or 1/2 teaspoon ground cinnamon)
- Steamed jasmine rice, to serve
- Fresh cilantro and lime wedges, to serve

METHOD

1. If using oil: heat oil in a large pot or wok over medium-high heat. Add tofu cubes and fry until golden on most sides, about 5-6 minutes. Remove and set aside. (For strict days: skip this step. The tofu will be added directly to the curry to simmer.)

2. In the same pot (or a clean pot for strict days), add the curry paste and about 1/4 cup of the coconut milk. Cook over medium heat, stirring constantly, for 2 minutes until very fragrant and the paste has darkened slightly.

3. Add the remaining coconut milk, water, potatoes, onion wedges, bay leaves, and cinnamon stick. Bring to a boil, then reduce heat and simmer for 15 minutes until the potatoes are nearly tender.

4. Add the tofu (fried or raw), peanuts, soy sauce, brown sugar, and tamarind paste. Simmer for another 5-7 minutes until everything is heated through and the potatoes are fully cooked.

5. Taste and adjust: more soy sauce for salt, more sugar for sweetness, more tamarind or lime for acid. Massaman should be a balance of all three.

6. Remove bay leaves and cinnamon stick. Serve over steamed jasmine rice with cilantro and lime wedges.

NOTES

- On fish days, substitute the tofu with large shrimp — add them in step 4 and cook until pink, about 3-4 minutes.
- Massaman curry paste varies wildly by brand. Mae Ploy and Maesri are reliable. Check for shrimp paste if you need strict vegan.
- Leftovers keep well but the potatoes will absorb liquid. Add a splash of water or coconut milk when reheating.
- For extra protein, add a handful of cashews alongside the peanuts.