Serves 4-6 (Estimated) Rating 4/5
Prep Time 10 Minutes Cooking Time 20 Minutes
Ingredients |
500 ml Coconut Milk, reserve 2 tablespoons to use as a garnish |
100 g Red Curry Paste |
350 g Pressed Tofu, cut into bite sized cubes |
40 g Palm Sugar |
45 ml Vegan Fish Sauce |
7 Kaffir Lime Leaves, 3 sliced discard the stem and 4 shredded |
45 ml Basil Leaves |
Method |
Put half of the thick coconut milk into a wok and fry for 3-5 minutes. |
Stir continuously until the coconut oil begins to separate out. |
Then add the red curry paste and fry for 1-2 minutes. |
Once the paste is cooked add the tofu and cook for 10 minutes. |
Then add the rest of the thick coconut milk and bring to the boil. |
Simmer and add the palm sugar along the side of the wok until it melts. |
And add the fish sauce and kaffir lime leaf pieces. |
Stir to combine and then add half the basil leaves. |
Turn off the heat and serve garnished with the shredded kaffir lime leaves and red chilli |