Peanut Curry With Tofu, Potatoes And Roasted Shallots Recipe

Name: Peanut Curry With Tofu, Potatoes And Roasted Shallots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 g golden shallots, peeled and left whole; 375 g washed potatoes, cut into 5cm pieces; 1/3 cup vegetable oil; 2 tablespoons red curry paste; 2 tablespoons palm sugar; 2 tablespoons soy sauce; 2 cups coconut milk; 1/2 cup unsalted peanuts, roasted; 375 g firm tofu, cut into 2 . 5cm pieces; 1 cup Thai basil; 4 kaffir lime leaves, finely sliced; 1 red chile, chopped to garnish

Servings: persons

150 g golden shallots, peeled and left whole
375 g washed potatoes, cut into 5cm pieces
1/3 cup vegetable oil
2 tablespoons red curry paste
2 tablespoons palm sugar
2 tablespoons soy sauce
2 cups coconut milk
1/2 cup unsalted peanuts, roasted
375 g firm tofu, cut into 2 . 5cm pieces
1 cup Thai basil
4 kaffir lime leaves, finely sliced
1 red chile, chopped to garnish

1
Preheat oven to 200u00b0C.
2
Place shallots and potatoes in a roasting pan and toss with 2 tablespools of vegetable oil. Bake until potatoes are crisp and the shallots soft, about 30-40 minutes.
3
Heat remaining oil and fry the curry paste until fragrant, about 5 minutes.
4
Add palm sugar, soy sauce and coconut milk. Bring to boil and adjust seasonings if necessary.
5
Stir in peanuts, tofu and basil, simmer until the basil is wilted, then add roasted shallots and potatoes.
6
Transfer to a serving bowl and garnish with the kaffir lime leaves and chilli.

503

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 150 g golden shallots, peeled and left whole, 375 g washed potatoes, cut into 5cm pieces, 1/3 cup vegetable oil, 2 tablespoons red curry paste, and more.

Yes, Peanut Curry With Tofu, Potatoes And Roasted Shallots falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Peanut Curry With Tofu, Potatoes And Roasted Shallots

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