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In a large sauce pot, heat the oil over medium high heat.
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When the oil is hot, add the curry paste and cook until fragrant, about 2 minutes.
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Add the coconut milk to the pot and stir until incorporated with the curry paste.
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Add the shallot, ginger and garlic and cook for several minutes, covered.
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Stir in the tofu, peas, chickpeas, cinnamon, cardamom, heavy cream, tamarind concentrate, lemongrass, lime juice, palm sugar and fish sauce.
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Bring to a simmer and cook on low for about 20 minutes, uncovered. Taste and adjust, adding more tamarind, lime, palm sugar or fish sauce if desired.
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While the curry simmers, cook the rice as directed on the package.
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Ladle the curry over the rice and garnish with cilantro and peanuts if using.