Ingredients for 4 people

  • 1 Tsp vegetable oil
  • 1 clove of garlic
  • 500 g  firm tofu (cut in cubes of about 1 cm)
  • 500 ml coconut milk
  • 100 g bamboo shoots
  • 2 lemongrass stalks (bottom third only)
  • 6 kaffir lime leaves
  • 6 Tsp fish sauce
  • 1 Tsp palm sugar
  • 2 Tsp red curry paste
  • 20 g Thai basil
  • 1 red chili
  • 1 lime

heat the oil in large saucepan for a couple of minutes and then add the garlic, the tofu and stir until it gets golden. stir in the curry paste and cook for 1 more min, stirring all the time.

add the lemongrass, fish sauce, sugar, kaffir lime leaves, bamboo shoots and coconut milk. bring slowly to boil, then reduce heat and simmer, uncovered, for 15 mins. stir the curry a few times while it cooks, to stop it sticking.

while the curry is cooking, strip the leaves from the basil stalks. taste the curry, add the chili and a little more curry paste or fish sauce if you think it needs it. stir the basil into the curry and squeeze 1/2 lime on the top.

serve with Thai jasmine rice.

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