Easy Peanut Curry Tofu & Potatoes (30 Minutes)

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I start by frying the curry paste in oil until it’s fragrant – this takes about five minutes and releases all those aromatic oils that give the sauce depth. Then I add the palm sugar, which balances the heat, soy sauce for saltiness, and coconut milk for creaminess. The roasted peanuts thicken everything up naturally while adding protein and richness. This combination creates a sauce that’s smooth, flavorful, and coats every ingredient well. For the best results, I recommend using authentic Thai curry paste* to ensure your dish has genuine depth and complexity.

Essential Pantry Staples Needed

To prepare this delicious Easy Peanut Curry Tofu & Potatoes, you’ll need a carefully picked selection of ingredients that mix aromatic Asian flavors with wholesome vegetables and protein. Most of these items are pantry staples or readily available at your local grocery store, with many being common in Southeast Asian cooking. Having these ingredients on hand will let you create this satisfying curry dish with minimal last-minute shopping. A Thai mortar and pestle* is useful for grinding fresh curry pastes and aromatics to enhance the authentic flavors of this dish.

I always look for high-quality coconut milk from reputable Asian brands, since the fat content affects how rich your curry turns out. Red curry paste can vary in heat level, so adjust it based on how spicy you like things. Fresh Thai basil and kaffir lime leaves taste way better than dried versions, though you might need to hit up an Asian market. If firm tofu isn’t available, extra-firm tofu works just fine as a swap. For the peanuts, grab unsalted and roasted ones so you can control how much salt ends up in your finished dish.

Roasting Vegetables Builds Flavor

Begin by preheating your oven to 200°C. Place 150 g of golden shallots, peeled and left whole, and 375 g of washed potatoes cut into 5cm pieces in a roasting pan. Toss them with 2 tablespoons of vegetable oil to coat evenly. Roast for 30-40 minutes until the potatoes are crisp on the outside and the shallots become soft and caramelized. This roasting process develops deep, complex flavors that build the foundation of your entire dish, turning simple vegetables into a rich, savory component.

While the vegetables roast, prepare your curry base. Heat the remaining vegetable oil from the 1/3 cup total and fry 2 tablespoons of red curry paste until fragrant, about 5 minutes. Add 2 tablespoons of palm sugar, 2 tablespoons of soy sauce, and 2 cups of coconut milk, bringing the mixture to a boil. Adjust seasonings as needed to get the balance of sweet, salty, and spicy that works for you.

Once the roasted vegetables are ready, stir 1/2 cup of roasted unsalted peanuts, 375 g of firm tofu cut into 2.5cm pieces, and 1 cup of Thai basil into the curry sauce. Simmer gently until the basil is wilted, then mix in the roasted shallots and potatoes. Transfer the curry to a serving bowl and garnish with 4 finely sliced kaffir lime leaves and 1 chopped red chile for a vibrant finish.

Try Different Protein Options

While tofu’s mild flavor and firm texture make it perfect for soaking up the curry’s rich, spicy sauce, you can use other vegan proteins if you prefer. Chickpeas work wonderfully for a heartier, more protein-dense option. Tempeh offers a nuttier flavor and firmer bite. You can even add extra vegetables like mushrooms for more substance. Whatever protein you choose, the roasted shallots and potatoes stay as your base, so you’ll get a delicious result every time.

Jasmine Rice Complements Perfectly

Since this curry’s rich, creamy sauce is what really makes the dish work, you’ll want something mild and absorbent to soak it all up, and that’s where jasmine rice comes in. I always cook jasmine rice separately because it stays fluffy and doesn’t absorb the curry’s intensity. The delicate floral notes work well with the peanut and coconut flavors without competing for attention. You’ll serve about one cup of cooked rice per person alongside your curry bowl. The grains absorb the sauce, letting you build each bite exactly how you want it.

Final Thoughts

You’ve now got everything you need to make this peanut curry tofu and potatoes a regular on your dinner table. This dish works because it combines roasted vegetables‘ crispy edges with a creamy coconut sauce that brings everything together. The peanuts add protein and richness, while the tofu absorbs all those curry flavors beautifully. You can easily swap vegetables based on what’s in your kitchen – carrots, green beans, or bell peppers work great too. Make it once, and you’ll understand why this recipe deserves a permanent spot in your rotation.