Creamy Tofu Satay Curry, Takeaway Style Recipe

Make the curry paste by blending 100 g peanut butter with 50 g onion, 4 cloves garlic, ½ teaspoon ginger, 1 teaspoon red chilli powder, 1 teaspoon coriander powder, and ½ teaspoon turmeric powder. If needed, you can use a tablespoon or two of the coconut milk to ensure a smooth blend.
Begin cooking the curry by heating 2 tablespoons oil in a large wok or frying pan, over medium-high heat. Once the oil is hot, add the blended paste. Cook it for 5 minutes, stirring consistently, until the paste reduces slightly in size and becomes aromatic.
Make the curry creamy by adding 1 can coconut milk.
Season the curry with 2 teaspoon dark soy sauce, 1 ½ teaspoon tamarind sauce, 1 ½ teaspoon brown sugar, and sea salt (to taste).
Adjust the consistency with about 250 ml water. Add 100 g tofu puffs to the curry and leave it to simmer for an additional five minutes, then turn off the heat and serve.
Garnish with 1 small handful fresh coriander (chopped), 1 tablespoon roasted peanuts (crushed), and 1 whole lime (cut into wedges). If you want more spice, add fresh chopped red chillis.