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