I’m back! After a five year break I’m finally publishing a new recipe! I honestly didn’t know if I would ever get back to this.

The past five years have been a crazy blur of helping my Husband start businesses, having and caring for my children, building a custom house, and moving back to my home town after 10 years of living in San Antonio.

Okay Let’s get to the good stuff… This recipe is inspired by the BEST Massaman curry from a small restaurant in Schertz Texas. If you are ever in that area I highly recommend you swing by Thai Chef for a delicious meal. This recipe has taken me a year to perfect and is by far my most favorite warm, cozy, comfort meal.

I hope you enjoy this recipe as much as I do!

If you try this recipe, don’t forget to let me know what you think! Leave a comment below,  on Facebook, or snap a pic of your results and tag #myconscious_kitchen on Instagram.

Thai Massaman Curry with Tofu

2 tbsp Avocado Oil

4 cloves Garlic, minced

1 in Ginger root, grated (I don’t bother peeling mine, just wash really well)

1/2 Red Onion, thinly sliced

1 Tsp Cumin Seeds

1 Tsp ground Coriander

3/4 Tsp Salt

1 jar Yellow Curry Paste (this is the one I use)

2 cans Coconut milk, unsweetened

1 3/4 cup Water

2 cups Gold potato, peeled and quartered

3 Carrots, sliced

2 1/2 tbsp GF Soy sauce or coconut aminos

1 Tsp Coconut Sugar

Crispy Oven Baked Tofu

1 block Firm Tofu, pressed and cubed

1 tbsp Avocado oil

1 tbsp GF Soy sauce or coconut aminos

5 tbsp corn starch

Instructions:

Preheat oven to 400 F

In a bowl toss pressed/cubed tofu in oil and soy sauce, then add corn starch and gently fold until evenly coated. Alternately, you can shake tofu in a gallon storage bag to coat in the oil, soy sauce and corn starch. Place tofu on a parchment lined baking sheet, in a single layer. Bake for 18 minutes, toss/flip, then bake another 12 minutes. Once done set aside until curry is ready.

While tofu is baking, Heat oil in a large pot over medium heat. Add garlic, ginger and red onion into heated oil and cook until onion is translucent and fragrant, about 3 minutes. Add in the cumin seeds, ground coriander, salt, and yellow curry paste, give it a stir and cook another minute.

Pour in the coconut milk, water, potatoes, carrots, soy sauce, and coconut sugar. Stir. Bring to a boil, then reduce heat and simmer 10-15 minutes or until potatoes and carrots are fork tender.

Stir in the oven baked tofu. Serve with sticky rice. Garnish with cilantro, a handful of roasted cashews and a squeeze of lime, if desired.

Enjoy! 🙂