Sweet Potato Thai Massaman Curry

1. 1

   Prepare your vegetables and tofu by chopping the sweet potatoes into approximately one inch chunks, slicing the onions, and chopping the baby carrots.

2. 2

   Dice the tofu into chunks.

3. 3

   (This tofu is the pre-baked kind, but if you cant find that, you can fry up extra firm tofu in a bit of oil on a skillet).

4. 4

   Begin by pouring the top part of the coconut milk can (the creamy part, which is richest in oils) into a large pot, and add your can of massaman curry paste.

5. 5

   Fry this for 4-5 minutes on medium heat.

6. 6

   Then add the onions and the rest of the coconut milk.

7. 7

   Add the rest of the vegetables and bring to a boil.

8. 8

   Let it cook for about 30 minutes and then add the tofu and peanuts.

9. 9

   Cook for another 10-15 minutes, or until the vegetables are cooked to your liking.

10. 10

    Serve with rice.

11. 11

    I like to pour more peanuts over the top to give that extra crunch and salt.

12. 12

    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.