Peanut Curry With Tofu, Potatoes and Roasted Shallots |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A vegetable curry. Ingredients:
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 |
Directions:
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.
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