Peanut Curry With Tofu Potatoes And Roasted Shallots Food

POTATO AND PEANUT CURRY

Steps:

• Toast the peanuts and rub in a towel to remove the skins if needed.
• Cook the potatoes in boiling water until tender and drain.
• place the peanuts, 1 tbsp oil, shallot, garlic, ginger, soy sauce, lime zest, lime juice and coriander in a processor and process to a paste.
• Heat the remaining oil in a pan and cook the aubergine until golden.
• Add the paste and cook gently for five minutes.
• Add the potato, spring onion, coconut milk and stock. Bring to the boil and simmer for 10 minutes.
• Serve with rice or bread.

THAI TOFU PEANUT CURRY

Steps:

• Fry red curry paste in peanut oil for 2 minutes or until fragrant.
• In a large wok, add coconut milk, hot sauce and peanut butter. Stir in ginger. Slowly add chopped vegetables and tofu. Bring to a boil. Once boiling, cover, reduce heat and simmer until vegetables become tender.
• Cook the 3 cups of rice in 6 cups of water. Bring to a boil then reduce heat and simmer.
• Serve the curry over rice.

COCONUT RED CURRY WITH TOFU

Steps:

• Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
• Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
• Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.