Massaman Curry

Ingredients

• 2-3 dried red chilies (adjust for spice level)
• 2 cloves of garlic
• 1 small onion, chopped
• 1 stalk of lemongrass, chopped
• 1 thumb-sized piece of ginger, chopped
• 1 thumb-sized piece of galangal or ginger
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground white pepper
• A pinch of salt
• 2-3 tbsp vegetable oil
• 14 oz (400g) firm tofu, cubed or 8 oz (225g) tempeh, cubed
• 1 can (14 oz) coconut milk
• 2-3 medium-sized potatoes, peeled and cut into bite-sized chunks
• 1 small onion, thinly sliced
• 1-2 tbsp palm sugar or brown sugar
• 2-3 tbsp tamarind paste or tamarind juice
• 2-3 tbsp roasted unsalted peanuts
• 1-2 tbsp soy sauce or tamari for seasoning
• 1-2 tbsp vegetable oil
• A handful of fresh Thai basil leaves (optional)
• Lime wedges and additional peanuts for garnish (optional)