Massaman curried rice
Rice with massaman curry paste and tofu
Cooked rice tossed with tofu, vegetables and a warm massaman spice paste, topped with peanuts and crisp onions
A dry Thai-style curried rice: cubes of tofu or paneer, carrots and French beans are fried with a home-made massaman paste of red chilli, cinnamon, cardamom, clove, lemongrass and lemon rind, then tossed through cooked rice. It is finished with roasted peanuts, crisp fried onions, spring onions and a squeeze of lime, so every mouthful is warm, aromatic and crunchy. A complete meal on its own.
- Total time
- 55 min
- Difficulty
- medium
- Serves
- 8
Ingredients
- 8 ½ oz rice2 cups cooked rice, cooled
- 7 oz firm tofu1 cup, cut into 2.5 cm cubes; or use paneer (then it is not vegan)
- 1 oz French beans¼ cup, cut into 2.5 cm pieces
- 2 ⅓ oz carrots½ cup, cut into 2.5 cm pieces
- 3 tbsp oil
For the curry paste
- 2 tbsp oil
- 1 cup spring onionsfinely chopped
- 7 cloves garlic6–8, chopped
- 1 tsp ginger paste
- 1 cup onionschopped, about 1 large
- 2 stalks lemongrasschopped
- 3 lemon rindfinely grated rind of 3 lemons
- 4 red chilliesdeseeded and chopped
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp ground cloves
- 2 ½ tsp ground cinnamon
- ½ tsp ground cardamom
- ½ tsp black pepper powder
- 1 tsp saltor to taste
To garnish
- 3 tbsp peanutsroasted and chopped
- 1 cup onionsthinly sliced and deep-fried until crisp
- 1 cup spring onionsfinely chopped
- 2 tbsp lime juice
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (10)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/7 doneStep 1: For the paste, heat 2 tbsp oil in a pan over a medium heat. Add 1 cup onions, 7 cloves garlic and 2 stalks lemongrass and sauté for 2 minutes until soft. Take off the heat.
2 minStep 2: Tip the onion mixture into a blender with 1 cup spring onions, 1 tsp ginger paste, 3 lemon rind, 4 red chillies, 1 tsp ground coriander, 1 tsp ground cumin, ½ tsp ground cloves, 2 ½ tsp ground cinnamon, ½ tsp ground cardamom, ½ tsp black pepper powder and 1 tsp salt. Grind to a thick paste, adding a spoonful of water if needed.
Step 4: Add the curry paste and fry for 1 minute, stirring.
1 minStep 5: Add 1 oz French beans and 2 ⅓ oz carrots and cook for 5 minutes, stirring, until just tender.
5 minStep 6: Add 8 ½ oz rice and toss over the heat until every grain is coated and hot, about 3 minutes.
3 minStep 7: Spoon onto a serving plate. Sprinkle with 3 tbsp peanuts, 1 cup onions and 1 cup spring onions, squeeze over 2 tbsp lime juice and serve hot.
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 8 g
- Carbs
- 38 g
- Fat
- 12 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does massaman curried rice take?
- About 55 minutes in total: 30 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of rice?
- Any long-grain rice, same amount.
- What can I use instead of french beans?
- Runner beans or mangetout, same weight.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Paneer biryaniRice and moong dal in coconut milk
A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.
Indian
Khao kluk kapiShrimp paste rice
Everything on this central Thai plate is arranged in little heaps around a mound of rice tossed with garlic and fermented shrimp paste: sticky caramelised pork (moo wan), threads of sour green mango, shallots, chillies, sliced long beans, crisp dried shrimp and ribbons of thin omelette. You mix a bit of each into every spoonful, so salty, sweet, sour and hot arrive together. It's a favourite at Bangkok's curry-and-rice shops and a clever way to use up yesterday's rice at home; lime wedges and cucumber cool it down. Chef's tip: use day-old jasmine rice straight from the fridge, because freshly cooked rice clumps and smears the shrimp paste instead of coating each grain.
Hyderabadi chicken dum biryani
Hyderabad's biryani grew up in the kitchens of the Nizams, and the kacchi style is its proudest form: the chicken goes into the pot raw, in a thick yogurt, mint and fried-onion marinade, and cooks only in the steam trapped under part-cooked basmati. In the old city it is wedding and Eid food, ordered in huge copper deghs, and at home it's the Sunday showpiece, served with mirchi ka salan and a cooling raita. Because the meat cooks without being stirred, small bone-in thigh and drumstick pieces work best. Chef's tip: marinate overnight in the fridge — the yogurt tenderises the chicken and the flavours go right to the bone.