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Kaeng Matsaman Phak

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Traditional Thai Massaman curry, richly spiced with cardamom, cinnamon, bay leaf, tamarind and palm sugar, featuring tofu and mixed vegetables – a harmonious, creamy and flavorful dish.

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Preparation: 15 minutes / Cooking: 25 minutes

Add more coconut milk and a little ghee for extra moisture and grounding.

Use a mild curry paste, less tamarind and less oil.

Reduce coconut milk, add more vegetables and a bit more spice to stimulate digestion.

Ingredients

  • 200 g firm tofu, cubed

  • 1 tbsp sesame or peanut oil

  • 1 small onion, finely sliced

  • 1 garlic clove, minced

  • 1 small potato, diced

  • 100 g carrot, sliced

  • 200 ml coconut milk

  • 1 tbsp Massaman curry paste

  • 1 tsp tamarind paste

  • 1 tsp palm sugar

  • 1 tbsp roasted peanuts

  • 1 small cinnamon stick

  • 2 cardamom pods

  • 1 bay leaf

  • 1 tbsp soy sauce or to taste

  • Optional: 1 small red chili, finely chopped (for extra heat)

Preparation

  1. Heat the oil in a medium saucepan over medium heat.

  2. Add onion, garlic and, if used, chili. Sauté for 2–3 minutes until fragrant.

  3. Add the Massaman curry paste and stir for 1–2 minutes to release the aromas.

  4. Add potatoes, carrots, cinnamon stick, cardamom pods and bay leaf; stir briefly.

  5. Pour in coconut milk, tamarind paste, palm sugar and soy sauce. Bring to a gentle boil.

  6. Add tofu cubes and reduce the heat. Simmer for 15–20 minutes until vegetables are tender and the curry thickens slightly.

  7. Stir in peanuts, then remove the cinnamon stick, bay leaf and cardamom pods before serving.

Serve with fragrant jasmine rice and garnish with fresh coriander. Optionally add lime wedges on the side.

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CURRY

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