Massaman Curry with Tofu

Method

1. 1Heat coconut oil, brown quickly tofu cubes till golden on all sides; put aside.
2. 2Fry massaman paste 2 minutes till deeply fragrant.
3. 3Add half the coconut milk and stir till the oil rises.
4. 4Add cinnamon, cardamom, stock, potatoes and onion; gently bubble 20 minutes.
5. 5Stir in remaining coconut milk, tamarind, soy and palm sugar; add tofu and peanuts.
6. 6Gently bubble 8 more minutes; taste — should be sweet, salty, sour and gently spiced.