Step 1

Add into the food processor or blender the fresh ingredients: Shallots roughly chopped, lemongrass finely sliced (just the thicker part), garlic cloves and galangal roughly chopped. Blend all these ingredients until you have a consistency that already looks like a paste. Keep pushing the ingredients down with a spatula and blending further if needed.

Step 2

Add the spice mix and salt and blend until all the ingredients are perfectly incorporated.

Step 3

Heat the coconut oil in a pan and add the curry paste. Leave it cooking for 1-2 minutes and then add 2 tablespoons of coconut milk. Keep cooking until it starts bubbling and the oil separated from the paste.

Step 4

Add the rest of the coconut milk, stock, soy sauce and brown sugar.

Step 5

Then, add the potatoes, onion, carrot and sweet corn, roasted peanuts, star anise, cloves and cinnamon stick. Leave the curry simmering for 30 minutes or until the potatoes and carrots are cooked.

Step 6

To prepare the tofu, cut it into cubes or triangles. We normally pan fry the tofu separately adding some soy sauce to give the tofu some extra flavour but if you want to save time you can cook it directly with the rest of the vegetables inside the curry too.

Step 7

Transfer the curry to a bowl, add some crushed peanuts, chilli flakes and fresh coriander on the top before serving.