Thai Tofu Curry With Potatoes And Pineapple

• 2 shallots
• 1 garlic clove, minced
• 1 serrano pepper, seeded and minced
• 1 teaspoon peeled and minced fresh galangal or 1 teaspoon fresh ginger
• 1 teaspoon trimmed and minced fresh lemongrass
• 1 tablespoon soy sauce
• 1 teaspoon light brown sugar
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground coriander
• 1/4 teaspoon turmeric
• 1/8 teaspoon ground cumin
• 1/8 teaspoon ground cinnamon
• 2 tablespoons peanut oil
• 1/2 cup water
• 1 medium yellow onion, coarsely chopped
• vegetable stock
• 1 lb extra firm tofu, cut into 1-inch chunks
• 1 cup pineapple chunk (fresh or canned)
• 1 cup sweet unsweetened coconut milk

1. In a food processor, combine the shallots, garlic, pepper, galangal, lemon grass, soy sauce and brown sugar and process until smooth. Add the cardamom, turmeric, cumin, cinnamon, and 1 T of the oil and process to form a paste. Blend in the water. Set aside.
2. Heat the remaining 1 T oil in a large pot over medium heat. Add the onion, cover, and cook, stirring a few times, until softened, about 5 minutes. Add the potatoes and spice paste and cook for 2-3 minutes longer. Stir Stir in the stock, cover, and simmer until the vegetables are soft, 20-30 minutes.
3. Stir in the tofu, pineapple, and coconut milk and simmer for 5 minutes longer to heat through.

shallots, garlic, serrano pepper, fresh galangal, fresh lemongrass, soy sauce, light brown sugar, ground cardamom, ground coriander, turmeric, ground cumin, ground cinnamon, peanut oil, water, yellow onion, vegetable stock, extra firm, pineapple, sweet unsweetened coconut milk

Taken from www.food.com/recipe/thai-tofu-curry-with-potatoes-and-pineapple-237300 (may not work)