Ingredients
- ½ Coconut Cream, divided
- ¼ cup Massamun Curry paste, homemade or store bought
- 2 Cardamom seeds
- 1 Bay leaf
- 1" Cinnamon stick
- 6~8 Baby Potatoes, peeled
- ½ cup Pearl onions, peeled
- 2 Medium Carrots, peeled and diced into ¼" cubes
- 1 cup Tofu puffs, chopped (or use firm or extra firm tofu instead)
- 1½ cups Coconut Milk
- ¼ cup Roasted Peanuts
- 2 tbsp Tamarind paste
- 2 tbsp Light Soy sauce, or more to taste
- 2 tbsp Palm sugar
- To taste Salt
Instructions
- Heat ¼cup of coconut cream in a medium saucepan over medium heat. Stir in the curry paste and cook 3~5 minutes or until fragrant.
- Add all the rest of the ingredients, except for the remaining ¼cup of coconut cream, and bring to a boil.
- Reduce the heat to low and simmer covered for 10~15 minutes or until the vegetables are tender.
- Remove from heat and top with the reserved ¼cup of coconut cream. Serve with steamed rice.
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