Instructions

1. Heat ghee over medium high.
2. Brown onions until they begin to darken, 15 minutes.
3. Add garlic, stir until fragrant, 5 minutes.
4. Add curry paste, stir until well combined and darken paste, 5 minutes.
5. Add spices, tab of butter if pan is dry, stir until toasted, 1 minute.
6. Add potatoes and thoroughly coat, add carrots.
7. Add coconut milk and deglaze well, add water if needed.
8. Bring to boil, reduce to medium while maintaining bubbles.
9. Add cubed tofu, stir and cover partly.
10. Test potatoes for doneness.
11. Taste, add brown sugar if too spicy, lime if doesn’t pop, fish sauce if underwhelming.
12. Near end, add spinach and wilt.
13. Add fish sauce to taste, lime juice.