Adapted from Real Vegetarian Thai by Nancie McDermott
Mussamun curry paste is a red curry paste that includes not only the standard cumin, coriander, and peppercorns, but also an aromatic array of sweet spices, including cinnamon, cloves, nutmeg, and cardamom. You can find it in cans in Asian markets. The strength can vary from brand to brand, so start off with a little and add it until you reach the spiciness you like.
1 can coconut milk *see note
1-3 tbsp. Mussamun curry paste (or to taste)
1 package (14-16 ounces) firm tofu (or use baked tofu)
1 medium onion, chopped
3/4 cup vegetable stock or broth
2 large red potatoes, chopped
1 tbsp brown sugar
1/2 tsp. soy sauce
1 tsp salt
1/4 cup dry-roasted peanuts (leave out to reduce fat)
Shake can of coconut milk. Bring 1/3 can to gentle boil in medium saucepan over medium heat. Cook for about 3 minutes. Add curry paste and stir/cook until dissolved. Add tofu and onions. Mix until covered. Add remaining coconut milk, stock, potatoes, sugar, soy sauce, and salt. Stir well and bring to boil. Cook until potatoes are soft (about 15 minutes).
Add peanuts and let stand for 5 minutes. Serve with rice.
*Note: To reduce the fat in this recipe, use 1 1/2 cups of vanilla soymilk and 1/2 tsp. coconut extract instead of the coconut milk.
I really recommend the use of baked tofu instead of uncooked tofu.