1. Preheat oven to 200°C. 2. Place shallots and potatoes in a roasting pan and toss with 2 tablespools of vegetable oil. Bake until potatoes are crisp and the shallots soft, about 30-40 minutes. 3. Heat remaining oil and fry the curry paste until fragrant, about 5 minutes. 4. Add palm sugar, soy sauce and coconut milk. Bring to boil and adjust seasonings if necessary. 5. Stir in peanuts, tofu and basil, simmer until the basil is wilted, then add roasted shallots and potatoes. 6. Transfer to a serving bowl and garnish with the kaffir lime leaves and chilli. ---------------------------------------------------------------------------
Nutrition
Ingredients
