Meera Sodha has revisited her massaman curry recipe, offering a streamlined version that prioritises convenience without sacrificing flavour. The new recipe, published in 2025, uses ready-made curry paste as a shortcut, inspired by travels to Thailand and personal life changes.
The dish features extra-firm tofu, potatoes, and rainbow chard in a rich coconut milk sauce. Key ingredients include red curry paste, peanut butter, and vegan fish sauce. Sodha recommends Thai Taste brand for the curry paste and fish sauce.
To prepare, fry torn tofu until golden, then set aside. Sauté shallots, then add curry paste, cumin, cinnamon, and lemongrass. Pour in coconut milk, add peanut butter and potatoes, and simmer until tender. Return tofu to the pan and cook briefly.
Separately, stir-fry rainbow chard in oil until wilted, then mix with vegan fish sauce. Serve the curry over jasmine rice, topped with chard, and accompanied by a small bowl of fish sauce and sliced chillies.
Sodha notes that not all vegan fish sauces are equal, recommending Thai Taste for its quality. The recipe serves as a quick, flavourful weeknight meal.
