1 mild fresh pepper (like red Anaheim or bell), cored and chopped
1 lemongrass stalk, trimmed and cut into 2-inch pieces
3 fresh, frozen, or dried lime leaves, or 2 teaspoons grated lime zest
2 tablespoons chopped garlic
2 tablespoons chopped fresh ginger
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
Salt and pepper
2 tablespoons coconut oil
1 onion, chopped
One 14-ounce can coconut milk
1pound sweet potatoes, peeled and cut into chunks
1pound pressed tofu, cubed
2 ripe tomatoes, chopped
1/2cup chopped roasted, unsalted peanuts
2 tablespoons soy sauce
2 limes, quartered
1/4cup chopped fresh cilantro, for garnish
Instructions
Pulverize the star anise in a spice grinder or with a mortar and pestle. Transfer to a blender and add the pepper, lemongrass, lime leaves, garlic, ginger, coriander, cinnamon, and turmeric; sprinkle with salt and pepper. Run the machine, stopping as necessary to scrape down the sides and adding water 1 teaspoon at a time just to help the machine do its job, until the mixture is completely smooth.
Put the oil in a large pot over medium heat. Add the onion, and sprinkle with salt and pepper. Cook, stirring often until soft, 3 to 5 minutes. Add the curry paste and cook, stirring constantly, until fragrant, about 30 seconds. Add the coconut milk and 1/2 cup water and bring to a simmer.
Add the sweet potatoes and tofu and another sprinkle salt and pepper. Bring the mixture to a boil, then reduce the heat so it bubbles gently. Cover and cook, stirring once in a while and adding a splash of water if the mixture starts to scorch, until the potatoes are barely fork-tender, 20 to 25 minutes.
Add the tomatoes and peanuts and stir until warmed through. Stir in the soy sauce and the juice from a couple lime wedges. Taste and adjust the seasoning, and serve garnished with the cilantro and the remaining lime wedges.