Masaman, Massaman, Mussuman Curry Tofu

• 14 ounces tofu, fried and cubed
• 1 (14 ounce) can coconut milk
• 2 -4 tablespoons masaman curry paste
• 1/2 cup water
• 1/2 small yellow onion, diced
• 2 carrots, peeled and sliced
• 1 medium potato, peeled and cubed
• 2 bay leaves
• 1 cinnamon stick
• 1/4 cup unsalted dry roasted peanuts
• 2 tablespoons sugar
• 1 tablespoon lime juice

1. In a saucepan, stir fry curry paste with half the can of coconut milk until combined. Add remaining coconut milk and heat until boiling.
2. Add remaining ingredients (except sugar and lime juice) and cook until potatoes and carrot soften and start to absorb flavors. About 20 minutes.
3. Remove bay leaves and cinnamon stick, add sugar and lime juice and gently stir until combined.
4. Serve over jasmine rice and top with crushed peanuts.
5. *Note: For a variation try one small potato and one small sweet potato.

coconut milk, water, yellow onion, carrots, potato, bay leaves, cinnamon, peanuts, sugar, lime juice

Taken from www.food.com/recipe/masaman-massaman-mussuman-curry-tofu-367132 (may not work)