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Tofu and potato peanut curry

Tofu and potato peanut curry


Serving size: Serves 4
Cuisine type: Asian, Indian
Cooking time: Less than 30 minutes
Course: Main
Favourite flavours: Spicy

Tofu and potato peanut curry is a tasty vegetarian meal that can be enjoyed by all.
INGREDIENTS

300g baby chat potatoes, halved
1 tablespoon oil
1 tablespoon red curry paste
1 tablespoon palm sugar (or brown sugar)
1 tablespoon light soy sauce
400ml can coconut milk
2 tablespoons crunchy peanut butter
300g firm tofu, cut into cubes
1 bunch thai basil, leaves picked (optional)

METHOD

Place potatoes into a microwave safe bowl with ½ cup of water; cover and cook on high (850 watts) for 5 minutes or until just tender; set aside.

Meanwhile heat oil in a wok or frying pan over medium heat and add curry paste. Cook 1-2 minutes, stirring constantly until fragrant. Add palm sugar, soy, coconut milk and peanut butter and bring to the boil. Reduce heat and simmer 5 minutes.
Stir in tofu, potatoes and basil leaves and serve with steamed jasmine rice.

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User comments
Isn't the tofu supposed to be fried in oil first?

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