Peanut Curry With Tofu, Potatoes and Roasted Shallots
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 150 g golden shallots, peeled and left whole
- 375 g washed potatoes, cut into 5cm pieces
- 78.78 ml vegetable oil
- 29.58 ml red curry paste
- 29.58 ml palm sugar
- 29.58 ml soy sauce
- 473.18 ml coconut milk
- 118.29 ml unsalted peanuts, roasted
- 375 g firm tofu, cut into 2 . 5cm pieces
- 236.59 ml Thai basil
- 4 kaffir lime leaves, finely sliced
- 1 red chile, chopped to garnish
directions
- Preheat oven to 200°C.
- 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.
- Heat remaining oil and fry the curry paste until fragrant, about 5 minutes.
- Add palm sugar, soy sauce and coconut milk. Bring to boil and adjust seasonings if necessary.
- Stir in peanuts, tofu and basil, simmer until the basil is wilted, then add roasted shallots and potatoes.
- Transfer to a serving bowl and garnish with the kaffir lime leaves and chilli.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Jewelies
Australia
Gold Coast Australia