Massaman Curry with Tofu

Step 1

Remove tofu from its package and drain the liquid by pouring it into a sink. Pat the tofu dry with paper towels by pressing gently on all four sides.

Step 2

Place the tofu block on a cutting board and slice it straight down into 8 cubes of roughly equal size, each about 2 inches wide.

Step 3

Peel the potatoes with a vegetable peeler, working away from your body. Cut each potato lengthwise in half, then cut each half into chunks about 1 inch wide.

Step 4

Heat 1 tablespoon of oil in a large pot or 12-inch wide shallow pan over medium-high heat for 60 seconds until the oil shimmers and moves quickly when you tilt the pan.

Step 5

Add 3 tablespoons of massaman curry paste to the hot oil and stir constantly for 30 seconds until the paste smells strongly fragrant and deepens in color.

Step 6

Pour in the entire can of coconut milk and stir for 10 seconds until the paste and milk are loosely combined; do not worry about tiny lumps.

Step 7

Add the potato chunks and 1 tablespoon of fish sauce to the pot and stir once to distribute them evenly in the curry liquid.

Step 8

Bring the curry to a gentle boil—you will see large bubbles breaking the surface rapidly—then reduce the heat to medium-low, cover with a lid, and simmer for 10 minutes.

Step 9

Remove the lid and add the tofu cubes and peanuts to the pot, stirring gently to distribute them without breaking the tofu.

Step 10

Simmer uncovered for 5 more minutes, until the potatoes are tender enough to pierce easily with a fork and the tofu is heated through.