Thai Tofu Curry With Potatoes And Pineapple

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 shallots
• 1 garlic clove, minced
• 1 serrano pepper, seeded and minced
• 1 teaspoon peeled and minced fresh galangal or 1 teaspoon fresh ginger
• 1 teaspoon trimmed and minced fresh lemongrass
• 1 tablespoon soy sauce
• 1 teaspoon light brown sugar
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground coriander
• 1/4 teaspoon turmeric
• 1/8 teaspoon ground cumin
• 1/8 teaspoon ground cinnamon
• 2 tablespoons peanut oil
• 1/2 cup water
• 1 medium yellow onion, coarsely chopped
• vegetable stock
• 1 lb extra firm tofu, cut into 1-inch chunks
• 1 cup pineapple chunk (fresh or canned)
• 1 cup sweet unsweetened coconut milk

Recipe

• 1 in a food processor, combine the shallots, garlic, pepper, galangal, lemon grass, soy sauce and brown sugar and process until smooth. add the cardamom, turmeric, cumin, cinnamon, and 1 t of the oil and process to form a paste. blend in the water. set aside.
• 2 heat the remaining 1 t oil in a large pot over medium heat. add the onion, cover, and cook, stirring a few times, until softened, about 5 minutes. add the potatoes and spice paste and cook for 2-3 minutes longer. stir stir in the stock, cover, and simmer until the vegetables are soft, 20-30 minutes.
• 3 stir in the tofu, pineapple, and coconut milk and simmer for 5 minutes longer to heat through.