Peanut Curry With Tofu, Potatoes and Roasted Shallots

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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.
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