Vegetable Yellow Curry

Yellow curry is my favorite kind of curry not only for the spices but because it almost always involves potato and peanuts in the dish.  This curry is along the lines of "throw it all in the pot and walk away" and that is the best kind of dinner in my opinion.
I recommend using Mae Ploy Yellow Curry Paste. The combination of spices is right on the mark and it has no added unnecessary ingredients like preservatives or sugars.

Thick coconut yellow curry sauce simmered with potatoes, carrots, tofu, peanuts and fresh ginger. 

Vegetable Yellow Curry
2 tbl peanut oil
1 bunch scallions, minced, white and green parts divided
1 carrot, thinly sliced
1" piece fresh ginger, minced
2 garlic cloves, minced
1 large russet potato, unpeeled, medium dice
10 oz fried tofu, medium dice (pre-fried tofu can be found at Asian markets.)
1 cup fresh or frozen corn kernels
2 tsp turmeric
3 tbl tamari
2 tbl organic light brown sugar
2 tbl yellow curry paste
1-2 tsp sambal chili paste (depending on spice level)
3/4 tsp sea salt
1-14oz can coconut milk
1 1/4 cup vegetable broth
1/4 cup roasted peanuts, toasted
3 tbl chopped fresh cilantro

Saute the white and light green scallion parts and carrot in peanut oil over medium heat for 3-4 minutes until they start to soften. Add the ginger and garlic and saute 2 minutes more to toast until fragrant. Add the potato and tofu, corn,turmeric, tamari, brown sugar, curry paste, chili paste and salt and mix to thoroughly combine.
Add the coconut milk and broth and bring to a boil. Reduce to a simmer, cover and cook over medium-low for 20 minutes until the potatoes are very soft.
Garnish with the dark green parts of the scallion, peanuts and cilantro.