Vegan Thai Massaman Curry (gluten-free)

0 In a large saucepan or wok on medium heat, add half a can of coconut milk and massaman curry paste. Stir well to combine and continue stirring for about 5 minutes. It will bubble and thicken as the coconut oil separates from the curry paste. You want it to get thick. 
1 Pour the rest of the coconut milk in the pan and stir until well combined, scraping the bottom of the pan. Add the sugar, soy sauce, tamarind concentrate, and peanut butter. Stir until well combined. 
2 Add the potatoes, zucchini, carrots, and onions. Stir to combine. Add the tofu and stir again. Let it simmer for 15 minutes or until potatoes are cooked through, stirring occasionally. Taste and add more tamarind, soy sauce, sugar, or salt if needed. 
3 Serve with rice and top with extra chopped peanuts, fresh lime, and chopped cilantro. Enjoy!