Step 1

Press the tofu to remove excess moisture, then cut into small cubes. Heat a small amount of oil in a non-stick skillet over medium heat. Sauté the tofu cubes, turning occasionally, until they’re crisp.

Step 2

Pour a quarter of the coconut milk into a large wok or pot. Allow the milk to reduce, stirring occasionally. When you notice the oil beginning to separate from the milk, proceed to the next step.

Step 3

Add the yellow curry paste to the reduced coconut milk. Cook and stir until the mixture becomes aromatic.

Step 4

Add the remaining coconut milk, palm sugar, salt, potatoes, carrots, and onions. Reduce the heat to low and let the curry gently simmer for about 8 minutes, or until the vegetables and potatoes are tender.

Step 5

Add the fried tofu, stir to combine, and then remove from the heat. Serve immediately with rice. Enjoy!