Peanut Curry With Tofu, Potatoes And Roasted Shallots

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 150 g golden shallots, peeled and left whole
• 375 g washed potatoes, cut into 5cm pieces
• 1/3 cup vegetable oil
• 2 tablespoons red curry paste
• 2 tablespoons palm sugar
• 2 tablespoons soy sauce
• 2 cups coconut milk
• 1/2 cup unsalted peanuts, roasted
• 375 g firm tofu, cut into 2 . 5cm pieces
• 1 cup thai basil
• 4 kaffir lime leaves, finely sliced
• 1 red chile, chopped to garnish

Recipe

• 1 preheat oven to 200°c.
• 2 place shallots and potatoes in a roasting pan and toss with 2 tablespools of vegetable oil. bake until potatoes are crisp and the shallots soft, about 30-40 minutes.
• 3 heat remaining oil and fry the curry paste until fragrant, about 5 minutes.
• 4 add palm sugar, soy sauce and coconut milk. bring to boil and adjust seasonings if necessary.
• 5 stir in peanuts, tofu and basil, simmer until the basil is wilted, then add roasted shallots and potatoes.
• 6 transfer to a serving bowl and garnish with the kaffir lime leaves and chilli.