For the massaman curry paste:

1 tsp coriander seeds
1 tsp cumin seeds
2 whole cloves
6 peppercorns
1 whole star anise
2 cardamon pods hulled
6 shallots, chopped
1/4 cup chopped garlic
1 tsp kapi (shrimp paste) roasted until aromatic
1 Tbs minced galangal
4 red Thai chiles, chopped
1 stalk lemon grass
2 kaffir lime leaves slivered
1/2 tsp ground cinnamon
1 tbs oil

For the rice
4 cups Jasmine rice, cooked cold left over
1 cup tofu cubed
1/4 cup french green beans, juilenned, parboiled
1/4 cup carrots, juilenned, parboiled
1 tsp peanut oil
fish sauce to taste

Garnish
6 spring onions, sliced
cilantro leaves
2 tablespoons chopped toasted raw peanuts

To make the massaman curry paste:

Heat wok, add 1 tsp of oil, add the shallots, garlic, galagal, chiles, lemon grass stir fry for a couple of minutes to soften the shallots. Remove from wok and set aside to cool.

Place Kapi in a tin foil open pouch and place in toaster oven until aromatic.
Place, cardamon, coriander seeds, peppercorns, cumin seeds, clove and star anise in a skillet and dry roast by keeping the spices moving in the wok until fragrant. Cool.

Grind spices in a spice grinder.

Place all the spices including the ground cinnamon, kaffir lime leaf, shallot-garlic mixture, and kapi, into a mortar, and pound with pestle to a fine paste consisitency.

For the rice:

Heat the wok, add oil and swirl to coat sides and bottom, add the tofu and brown lightly. Remove and set aside.

Place the remaining 2 tsp of oil in the wok, add the massaman curry paste fry until fragrant.

Add the rice to the massaman curry paste, stir fry incorporating the paste into the rice coating each grain. Add fish sauce, tofu, and vegetables, continue stir frying, but don't mash the rice, use gentle scoop over type movements to rotate the rice in the wok until totally hot..


Serve garnished with the spring onions, cilantro and chopped peanuts.

Serves 4.