Delicately sweet and spicy, this is a delicious Massaman-inspired curry made with potatoes and pineapple. | ||
Yield | 4 servings | |
Time | 45 minutes | |
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Ingredients |
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Directions | Combine shallots, garlic, chile, galangal, lemongrass, soy sauce, and sugar in food processor and process until smooth. Blend in spices and 1 T oil, until a paste forms. Blend in water and set aside.
Heat remaining T oil over medium heat. Add onion, cover, and sauté about 5 minutes until soft, stirring occasionally. Add potatoes and spice paste and cook another 2-3 minutes. Add stock, cover, and simnmer until potatoes are cooked, 20-30 minutes. Stir in remaining ingredients and cook until heated through, about 5 minutes. Serve hot, preferably with jasmine rice. |
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Notes | For additional texture and flavor, you can sauté or marinate and bake the tofu before adding it.
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Thai Tofu Curry
