Massaman tofu curry

 

Ingredients 

• 2 tbs coconut oil
• 1 red onion, finely chopped
• 1/2 cup (150g) massaman curry paste
• 600g desiree potatoes, peeled, cut into 2cm chunks
• 4 kaffir lime leaves, plus extra leaves to garnish (optional)
• 1 1/2 cups (375ml) chicken or vegetable stock
• 1 cup (250ml) coconut milk
• 450g firm tofu, cut into large chunks
• 1 tbs fish sauce
• 1 tbs lime juice
• 1/2 tsp brown sugar
• Sliced red chilli, chopped salted peanuts & steamed jasmine rice, to serve

directions 

• Heat oil in a deep medium saucepan over medium heat. Add onion and cook, stirring, for 4-5 minutes until softened. Add curry paste and stir for 2 minutes or until lightly caramelised. Add potato, lime leaves and stock, bring to the boil and cook for 15 minutes or until potato is tender.
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  Add coconut milk, bring to a simmer, then add tofu and reduce heat to low. Cook for 2-3 minutes to warm through. Stir in fish sauce, lime juice and sugar. Check seasoning to taste. Scatter with red chilli, extra kaffir lime leaves (if using) and peanuts. Serve with steamed rice.