This is a Thai comfort food of mine. I think it’s the potatoes and the mild creamy curry that I probably find comforting, it has more Indian flavours than other Thai curries too. As with many curries its good made ahead of time and benefits from standing so that the flavours develop, the peanuts will also soften and so I’d recommend either making it a day before, or making enough so you have leftovers the following day. This will serve four as part of a Thai meal, I usually serve it just with rice and simple stir fried greens.
I start by cutting a block of firm tofu (200-250g) into cubes and frying this in some coconut oil (probably 3-4 tbsp.) in a wok, turning it occasionally so it becomes golden then I put it aside. In the remaining oil I fry a sliced medium onion and the add 250g of mushrooms cut into bigish chunks (firm meaty mushrooms work best, here I used eryncii mushrooms ), and then add a couple of cloves of crushed garlic and fry for a while. Peel a couple of medium potatoes (300g) and cut them into chunks (3-4cm) and add them to the wok. Also add a good handful (or two) of, unsalted, uncooked peanuts, and then add about 4 tbsp of massaman curry paste, this is normally quite oily, add the tofu back into the wok, add a good splash of light soy sauce, and fry until everything is coated in the curry paste. Then add 250ml of coconut milk transfer everything into a thick bottomed saucepan that has a lid and then add some vegetable stock (about 150ml), or the thinner coconut milk if you’ve used freshly squeezed coconut milk, so that the vegetables are just about covered in liquid and then cover the pan and heat up the curry and then simmer on a low heat for 30 mins, stirring occasionally. I would then turn off the heat and leave the curry to stand for a few hours, if you prefer you can keep cooking it for another 10-15 mins until the potatoes are cooked and the curry has thickened. If you live in a hot country like Thailand a decide to leave it to stand for more than a couple of hours it’s a good idea to put it in the fridge then warm it up and cook for a further 10-15 mins before serving. This makes a great hearty and satisfying curry.