massam tofu curry

Serves: 4

Ingredients:
2 tablespoons coconut oil
1 red onion, finely chopped
1/2 cup massam curry paste
3 potatoes, peeled, cut into 2cm chunks
4 kaffir lime leaves, plus extra leaves to garnish (optional)
11/2 cups chicken or vegetable stock
1 cup coconut milk
450g firm tofu, cut into large chunks
1 tablespoon fish sauce
1 tablespoon lime juice
1/2 teaspoon brown sugar
sliced red chilli, chopped salted peanuts & steamed jasmine rice, to serve

Method:
heat oil in a deep medium saucepan over medium heat. add onion and cook, stirring, for 4-5 minutes until softened. add curry paste and stir for 2 minutes or until lightly caramelised. add potato, lime leaves and stock, bring to a boil and cook for 15 minutes or until the potato is tender.
add coconut milk, bring to a simmer, then add tofu and reduce heat to low. cook for 2-3 minutes to warm through. stir in fish sauce, lime juice and sugar. check seasoning to taste. scatter with red chilli, extra kaffir lime leaves (if using) and peanuts. serve with steamed rice.