Name: New potato and tofu massaman curry (v) (vg)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 4
Cuisine: Thai

For the curry:

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

For the Massaman curry paste:

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

Method

step 1
Bring a pan of salted water to the boil and cook the potatoes for 10 minutes.
step 2
Cut the tofu into small cubes, coat in cornflour and fry in the vegetable oil until golden.
step 3
In a deep sided frying pan, melt the butter and cook the curry paste for 2-3 minutes.
step 4
Add the potatoes and tofu and coat in the paste.
step 5
Add the coconut milk and brown sugar. Bring to the boil then reduce the heat and simmer for 25-30 minutes.
step 6
Serve with rice and a sprinkling of chopped coriander, thin slices of red chilli, the crushed nuts and a wedge of lime.
step 7
For the Massaman curry paste:
step 8
Place all the ingredients apart from the lime zest into a food processor and blitz until a smooth paste.
step 9
Add the lime zest to the paste