Massaman Curry with Sweet Potato, Tofu, and Peanuts

1 large sweet potato (about 8 to 10 ounces), peeled and chopped into 1/2-inch cubes
6 ounces firm or extra-firm tofu, cubed
Canola oil for frying
1 can (19 ounces) unsweetened coconut milk
1 cup Vegetarian Massaman Curry Paste
1 cup canned vegetable broth
1/2 cup roasted unsalted peanuts
3 tablespoons golden brown sugar
3 tablespoons Thai thin soy sauce or any good light soy sauce
1 tablespoon fish sauce

Steam the potato over boiling water just until tender, about 5 to 6 minutes.  Meanwhile, dry the tofu on paper towels, then fry in a little canola oil until golden.  Set both potato and tofu aside.

Skim the thick cream from the top of the canned coconut milk into a soup pot, reserving the milk.  Set the pot over medium-high heat.  Stir in the curry paste until blended and bring to a low boil.  Cook, stirring constantly, for 2 minutes.  Add the steamed sweet potato, fried tofu, reserved coconut milk, and vegetable broth.  Cook for 2 minutes, stirring often.  Add the peanuts and sugar and stir until the sugar is dissolved and blended.  Add the soy sauce and cook for 30 seconds.  Remove from heat and stir in the fish sauce.

Serve with steamed rice.

Serves 4.


From True Thai by Victor Sodsook, with minor changes