Delicately sweet and spicy, this is a delicious Massaman-inspired curry made with potatoes and pineapple.
Yield: 4 servings
Time: 45 minutes
Tools
- food processor
- large pot with lid
- wooden spoon
Ingredients
- 2 shallots, chopped
- 1 clove garlic, minced
- 1 Thai bird or serrano chile, seeded and minced
- 1 t fresh galangal or ginger, peeled and minced
- 1 t lemongrass, minced
- 1 T soy sauce
- 1 t light brown sugar
- ½ t cardamom
- ½ t coriander
- ¼ t turmeric
- ⅛ t cumin
- ⅛ t cinnamon
- 2 T peanut oil
- ½ c water
- medium yellow onion, coarsely chopped
- 2 large potatoes, peeled (optional) and cubed
- 1½ c vegetable stock or water
- 1 pound extra-firm tofu, cubed
- 1 c pineapple chunks
- 1 c unsweetened coconut milk
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 simmer 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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