If you’re making the paste, chuck all the paste ingredients in a blender, and blitz until smooth. Alternatively, pound by hand in a pestle and mortar if you want the traditional experience. If the paste looks a bit dry and isn’t blending, add an extra splash of oil or water.
4 green chillies, 4 green bird eye chillies, 6 kaffir lime leaves, 1 inch ginger, 1 inch galangal, 1 stick lemongrass, 2 shallots, 4 clove garlic, 1 tablespoon cumin powder, 1 tablespoon white miso, 3 tablespoon groundnut oil
Optional: once the tofu has been chopped into chunks, either air fry for 10 minutes until crispy or fry them in a frying pan until golden. Then set aside. You can also just use the tofu straight from the packet without browning it, we just like the added firmness when frying tofu.
250 g extra-firm tofu
Heat your wok over a hot stove, then add a splash of oil.
1 tablespoon vegetable oil
Next add in all of the paste and stir for a few minutes with the coconut cream. Your kitchen will become fragrant with Thai spices.
3 tablespoon coconut cream, 3 tablespoon Thai green curry paste
Add in the kaffir lime leaf, ginger, lemongrass and the garlic then stir for a few more minutes.
1 tablespoon ginger, 1 tablespoon garlic, 1 kaffir lime leaf, 1 stick lemongrass
Pour in the coconut milk, all the vegetables and the tofu.
800 ml coconut milk, 125 g broccoli, 125 g cauliflower, 300 g carrots
Bring to the boil, then reduce to a simmer for five minutes, stirring frequently.
Add the soy sauce and sugar, then simmer gently for another 5 minutes. Give it a taste and add a bit more sugar if it's too spicy, or chilli if you want it spicier!
1 tablespoon brown sugar, 3 tablespoon light soy sauce
Remove the kaffir lime leaf and lemongrass, then serve with rice. It would usually be served with Jasmine rice but whatever rice you have will work just fine!