Sweet Potato and Tofu Curry
|Peanut oil||1 Tablespoon|
|Chili oil||1 Teaspoon|
|Firm tofu||10 Ounce, cut into 1/2 in thick slices (315 Gram)|
|Coconut cream||12 Fluid Ounce (1 1/2 Cups / 375 Milliliter)|
|Vegetable stock||8 Fluid Ounce (1 Cup / 250 Milliliter)|
|Thai red curry paste||2 Teaspoon|
|Sweet potato||12 Ounce, cut into 4 inch cubes (375 Gram)|
|Palm sugar/Brown sugar||2 Teaspoon|
|Thai fish sauce||1 Tablespoon (Nam Pla)|
|Lime juice||2 Teaspoon|
|Fresh basil leaves||2 Ounce|
1. Heat peanut oil and chilli oil (if using) in a wok or large saucepan over a medium heat, add tofu and stir-fry until brown on all sides. Remove, drain on absorbent kitchen paper and set aside.
2. Using absorbent kitchen paper, wipe wok or saucepan clean, then add coconut cream and stock and bring to the boil. Stir in curry paste and cook for 3-4 minutes or until fragrant.
3. Add sweet potato, cover and cook over a medium heat for 8-10 minutes or until sweet potato is almost cooked.
4. Stir in sugar, fish sauce and lime juice and cook for 4-5 minutes longer or until sweet potato is tender. Stir in basil.