NEW POTATO AND TOFU MASSAMAN CURRY (V) (VG)

New potato and tofu massaman curry (v) (vg) image

Provided by seasonalspuds

Time 55m

Yield Serves 4

Number Of Ingredients 38

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350g New/Baby potatoes
60g Massaman curry paste (shop bought or homemade)
1 tbsp brown sugar
280g tofu
Handful of fresh coriander
400ml coconut milk
1 tbsp vegetable oil
1 tbsp cornflour
Handful of crushed unsalted peanuts
1/2 red chilli, thinly sliced
1 tsp butter
1 lime to serve
350g New/Baby potatoes
60g Massaman curry paste (shop bought or homemade)
1 tbsp brown sugar
280g tofu
Handful of fresh coriander
400ml coconut milk
1 tbsp vegetable oil
1 tbsp cornflour
Handful of crushed unsalted peanuts
1/2 red chilli, thinly sliced
1 tsp butter
1 lime to serve
1 red onion, peeled and quartered
15g (half a pack) of fresh coriander
2 sticks of lemongrass, hard outer layers peeled off
3cm piece of ginger, peeled
4 cloves of garlic, peeled
3 red chillies, stalk and seeds removed
2 tsp brown sugar or palm sugar
2 tsp ground coriander
1/2 tsp ground cinnamon
1/2 white pepper
2 tsp ground cumin
1 tbsp vegetarian fish sauce (optional)
A pinch of salt
zest of 1/2 lime to finish

Steps:

Bring a pan of salted water to the boil and cook the potatoes for 10 minutes.
Cut the tofu into small cubes, coat in cornflour and fry in the vegetable oil until golden.
In a deep sided frying pan, melt the butter and cook the curry paste for 2-3 minutes.
Add the potatoes and tofu and coat in the paste.
Add the coconut milk and brown sugar. Bring to the boil then reduce the heat and simmer for 25-30 minutes.
Serve with rice and a sprinkling of chopped coriander, thin slices of red chilli, the crushed nuts and a wedge of lime.
For the Massaman curry paste:
Place all the ingredients apart from the lime zest into a food processor and blitz until a smooth paste.
Add the lime zest to the paste