Massaman Curry with Paneer Cheese

In the mood for Thai flavors, I simmered up a hot and sour mushroom soup. To go along with the meal, I also prepared this massaman curry with golden brown fried paneer cheese and a fresh and spicy homemade massaman curry paste. I spent many hours in the kitchen that day, as I also made my own nam prik pow sauce to go into the mushroom soup. It was certainly worth the effort and the meal was enjoyed with friends.

I adapted the dish from Thai Vegetarian Cooking by Vatcharin Bhumichitr. According to the introduction that precedes the recipe, massaman curries are influenced by the flavors of Islamic cuisine and very closely related to many popular Indian curries. Usually cooked with beef or chicken, this is of course a vegetarian version, but I didn't care for the tofu that the author suggested — instead, the fried paneer cheese simmered in this wonderful creamy, spicy and highly aromatic coconut gravy turned out to be absolutely delicious, and was the highlight of my amazing Thai dinner.

Massaman Curry with Paneer Cheese

Recipe by Lisa Turner Adapted from Thai Vegetarian Cooking Cuisine: Thai Published on March 3, 2010 A vegetarian version of the famous southern Thai curry usually cooked with beef or chicken, this massaman curry has golden-brown fried pieces of paneer cheese simmered in a creamy, spicy, "coconutty" and wonderfully fragrant sauce Preparation: 20 minutes Cooking time: 30 to 35 minutes Print this recipe Ingredients: 6 tablespoons sesame oil, divided 8 to 12 oz (200 to 300 g) paneer cheese, cubed 2/3 cup raw cashews, halved 1 clove garlic, minced 2 tablespoons massaman curry paste 14 oz (400 mL) can coconut milk 2 potatoes, peeled and cubed 2 large shallots, chopped juice from 1 small lemon (2 tablespoons) 1 teaspoon sea salt 2 teaspoons of sugar Instructions: Heat 4 tablespoons of the sesame oil in a large saucepan or wok over medium heat. When hot, add the cheese cubes and stir-fry for about 5 to 10 minutes, constantly turning the cubes to brown them evenly on all sides. As they turn crisp and golden, remove with a slotted spoon and set aside. Meanwhile, toast the cashews in a small saucepan or frying pan over medium-low heat, stirring or tossing frequently, for 5 to 10 minutes or until golden brown. Set aside. Heat the remaining oil over medium heat in a large saucepan. When hot, add the garlic and stir and fry for a few minutes. Add the curry paste, stir, and then add the coconut milk and stir well to combine. Add the potatoes, shallots, lemon juice, paneer cheese and cashews, and simmer for 20 minutes or until the potatoes are just cooked and the sauce thickens. Remove from heat and stir in the salt and sugar. Makes 4 servings

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