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