Prep 40 mins
Cook 30 mins
This is a dish inspired by tasty dish I had a Tibetan restaurant recently in Brisbane. It is delicious served with rice. If you don't like tofu, you could substitute any other meat. You'll want a mortar and pestle or a spice grinder to prepare the spice paste.
- 1 large shallot
- 1 large garlic clove
- 3 kaffir lime leaves
- 1 inch lemongrass, stalk
- 1 inch gingerroot
- 3 dried red chilies
- 1 teaspoon dried turmeric powder
- 250 g silken tofu
- 1 1⁄2 cups coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar
- 1 lime
- 2 tablespoons vegetable oil
- 1 tablespoon coriander, leaf
- Soak the dried red chilis in some water.
- Place the shallot, garlic, kaffir lime leaves, lemongrass and ginger root in a mortar and pestle and pound into a paste.
- Heat the oil in a saucepan.
- Stirfry the paste gently for about 5 mins til it softens.
- Add the turmeric powder and mix it in.
- Add a couple of spoons of the coconut milk and stirfry for a further 10 to 15 mins ensuring not to burn the mixture (add more milk if it gets too dry).
- Add the rest of the coconut milk, the fish sauce, and the palm sugar and bring to simmer, ensuring you never boil.
- Add the chopped up silken tofu and heat through.
- Add the juice of the lime.
- Serve with coriander leaf and sliced additional kaffir lime leaf as garnish.