|Delicately sweet and spicy, this is a delicious Massaman-inspired curry made with potatoes and pineapple.|
|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.
|Notes||For additional texture and flavor, you can sauté or marinate and bake the tofu before adding it.
Adapted from the recipe for "Thai Tofu Curry with Potatoes and Pineapple" in Robin Robertson’s The Vegetarian Meat and Potatoes Cookbook.
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