Saturday, 15 September 2012

Peanut Curry of Tofu, Potato and Roasted Shallots

I guess by now you must be wondering what I did with the fresh coconut milk that I made - well here it is! The rich flavour of the red curry sauce is absorbed by the tofu and potato in this delicious vegetarian Thai curry. You can use chicken in place of the tofu - just increase the cooking time.

150g golden shallots (about 2), peeled and left whole
375g washed baby potatoes, halved
2 tablespoons vegetable oil
60g vegetable oil (extra)
2 tablespoons red curry paste
2 tablespoons palm sugar, shredded
2 tablespoons soy sauce
470g coconut milk
70g roasted peanuts
375g firm tofu, cut into 2.5cm pieces
1 cup firmly packed Thai basil leaves
4 kaffir lime leaves, shredded
red chilli, finely sliced

  1. Preheat oven to 200 degrees.
  2. Place shallots and potatoes into a bowl and toss with 2 tablespoons of vegetable oil. Place into a roasting pan lined with baking paper and bake for 30-40 minutes or until potatoes are crisp and shallots are soft.
  3. Place extra vegetable oil and curry paste into the TM bowl and saute for 4 minutes/varoma/speed 1 MC off.
  4. Add palm sugar, soy sauce and coconut milk and cook for 4 minutes/varoma/speed 1 MC off.
  5. Insert Butterfly and add peanuts, tofu, roasted shallots, roasted potatoes and basil and cook for 2 minutes/varoma/reverse + soft speed.
  6. Transfer to a serving bowl and garnish with the kaffir lime leaves and chilli.
Serves 4

Hint:  Palm sugar is a sweet, unrefined sugar, widely used in Asian cooking. I have been using Jeeny's Palm Sugar (available in most supermarkets) - one piece is sufficient for this recipe.

No comments:

Post a Comment