1 can (14 oz) unsweetened coconut milk
1 to 2 Tbsp Thai Red Curry Paste
1 Tbsp yellow curry powder
1 Tbsp group turmeric
12 oz potatoes, peeled and cut into bite-size chunks
8 oz canned pineapple chunks, drained (or fresh pineapple chunks)
1/2 c. vegetable stock (or other stock)
1 Tbsp brown sugar
1/2 tsp soy sauce
1 tsp salt
8 oz firm tofu, cut into 1/2-inch cubes
1 red bell pepper, cored and cut into long, thin strips
3/4 c frozen green peas
Prepared jasmine rice for serving
1. Shake the can of coconut milk well. Spoon out ⅓ cup into a medium saucepan and bring to a gentle boil over medium heat. Cook, stirring occasionally, until it thickens and releases its sweet fragrance, about 3 minutes.
2. Add the curry paste, curry powder, and turmeric and cook for about 3 more minutes, mashing, scraping, and stirring often to soften the paste and combine it with the coconut milk.
3. Add the potatoes and pineapple chunks and stir gently to coat the with the curry paste. Add the remaining coconut milk, the vegetable stock, sugar, soy sauce, and salt and stir well. Bring to an active boil, then reduce the heat to a gentle simmer. Simmer, stirring occasionally, until the potatoes are tender, about 15 minutes depending on the size of the potatoes.
4. Add the tofu, red pepper, and peas to the curry and stir gently, being careful not to break the tofu. Let the curry return to a boil and remove from the heat. Let stand for 5 minutes. Transfer to a serving bowl and serve hot or warm with jasmine rice.