Heat oil in a large pot or Dutch oven over medium-high heat. Add tofu and cook 6-8 minutes, turning occasionally, until golden on most sides. Remove and set aside.
Add onion to the same pot and cook 3-4 minutes until softened.
Stir in massaman curry paste and cook 1-2 minutes until fragrant, stirring constantly.
Add coconut milk, vegetable broth, potatoes, and carrots. Bring to a simmer, then reduce heat to low, cover, and cook 20-25 minutes until potatoes are tender.
Stir in the seared tofu, brown sugar, tamari, and lime juice. Simmer uncovered 5 more minutes to let the flavors meld.
Ladle into bowls and top with chopped peanuts and Thai basil.
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