Massaman Curry with Peanuts, Potatoes, and Cardamom
Warm spices of cinnamon, cardamom, cloves, and nutmeg add a hint of sweetness to this spicy Massaman curry with peanuts, potatoes, and cardamom.
Yield: 4 servings
For the Massaman curry paste
  • 15 dried red finger-length chiles, such as chiles de arbol
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 10 black peppercorns
  • 3 stalks lemongrass
  • ¼ cup fresh cilantro
  • ¼ cup coarsely chopped shallots
  • 8 cloves garlic, coarsely chopped
  • 1 tbsp minced ginger
  • 1 tsp lime zest
  • 1 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp ground nutmeg
  • 1 tsp ground cardamom
  • 1 tsp salt
For the curry
  • 14 oz coconut milk, divided
  • 2 tbsp Massaman curry paste, or to taste
  • 1 lb extra firm tofu, drained and cut into 1-inch cubes
  • 1 small onion, coarsely chopped
  • 1 potato, peeled and cut into 1-inch cubes
  • 1 sweet potato, peeled and cut into 1-inch cubes
  • ¾ cup vegetable broth
  • 1 tbsp brown sugar
  • ½ tsp soy sauce
  • 1 tsp salt
  • 25 green cardamom pods
  • 1 cup unsalted dry-roasted peanuts
  1. To make the curry paste, stem the chiles and shake out as many of the seeds as possible. Break the chiles into large pieces and soak in hot water for 20 minutes. Drain and set aside.
  2. Meanwhile, in a small dry skillet, fry the coriander and cumin seeds over medium heat, until darkened and fragrant, about 2 minutes. Add to a spice grinder along with the peppercorns and grind to a fine powder. Set aside.
  3. For the lemongrass, trim away and discard any root section below the bulb and cut away the top, leaving a stalk about 6 inches long. Remove any dried or yellowed leaves. Finely chop the stalk.
  4. In a food processor or blender, combine the chiles, lemongrass, ground spices, cilantro, shallots, garlic ginger, lime zest, cinnamon, cloves, nutmeg, cardamom, and salt. Grind to a smooth puree, scraping down the sides of the bowl as necessary and adding up to 2 tbsp of water to move the blades. Transfer to a jar and store in the refrigerator for up a month until ready to use.
  5. To make the curry, shake the coconut milk can well. Add ⅓ cup of the coconut milk to a large saucepan and bring to a gentle boil over medium heat. Cook until thickened and fragrant, about 3 minutes. Add in the curry paste and cook, stirring to soften the paste and combine with the coconut milk, for 3 minutes. Add in the tofu and onion. Stir to coat with curry paste. Add in the remaining coconut milk, potatoes, vegetable broth, sugar, soy sauce, and salt. Put the cardamom pods in the center of a coffee filter and tie shut to form a small sack using a rubber band. Put in the saucepan. Bring to an active boil. Lower heat to a simmer and then cook, stirring occasionally, for 15 minutes or until the potatoes are tender.
  6. Add in the peanuts and stir gently. Season to taste with salt or more curry paste.
Nutrition Information
Serving size: ¼th of recipe
Recipe by Joanne Eats Well With Others at