Prepare your vegetables and tofu by chopping the sweet potatoes into approximately one inch chunks, slicing the onions, and chopping the baby carrots.
Dice the tofu into chunks.
(This tofu is the pre-baked kind, but if you cant find that, you can fry up extra firm tofu in a bit of oil on a skillet).
Begin by pouring the top part of the coconut milk can (the creamy part, which is richest in oils) into a large pot, and add your can of massaman curry paste.
Fry this for 4-5 minutes on medium heat.
Then add the onions and the rest of the coconut milk.
Add the rest of the vegetables and bring to a boil.
Let it cook for about 30 minutes and then add the tofu and peanuts.
Cook for another 10-15 minutes, or until the vegetables are cooked to your liking.
Serve with rice.
I like to pour more peanuts over the top to give that extra crunch and salt.