Main dishes - vegetarian

Peanut Curry of Tofu, Potato and Roasted Shallots

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Preparation time
0min
Total time
0min
Portion
4 portion(s)
Level
--
  • TM 31
by Caroline Novinc
published: 2012/09/15
changed: 2012/09/16
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Ingredients

  • 150g golden shallots, peeled and left whole
  • 375g baby potatoes, washed and halved
  • 2 tbs vegetable oil
  • 60g vegetable oil, extra
  • 2 tbs red curry paste
  • 2 tbs palm sugar, shredded
  • 2 tbs soy sauce
  • 470g coconut milk
  • 1/2 cup roasted peanuts
  • 375g firm tofu, cut into 2.5cm pieces
  • 1 cup firmly packed Thai basil leaves
  • 4 kaffir lime leaves, shredded
  • 1 red chilli, finely sliced
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Recipe's preparation

  1. Method:

    1. Preheat oven to 200 degrees.
    2. Place shallots and potatoes into a bowl and toss with 2 tablespoons of vegetable oil. Place into a roasting pan lined with baking paper and bake for 30-40 minutes or until potatoes are crisp and shallots are soft.
    3. Place extra vegetable oil and curry paste into the TM bowl and saute for 4 minutes/varoma/speed 1 MC off.
    4. Add palm sugar, soy sauce and coconut milk and cook for 4 minutes/varoma/speed 1 MC off.
    5. Insert Butterfly and add peanuts, tofu, roasted shallots, roasted potatoes and basil and cook for 2 minutes/varoma/reverse + soft speed.
    6. Transfer to a serving bowl and garnish with the kaffir lime leaves and chilli.

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Recipe's categories:
Main course Thai Vegetable dish

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Peanut Curry of Tofu, Potato and Roasted Shallots
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