June 27, 2018


Peanut  oil - 1 tbsp
Chilli oil - 1 tsp
Tofu - 300 gms (cut into 1 cm thick slices)
Coconut cream - 375 ml
Vegetable stock - 250 ml
Thai red curry paste - 2 tsp
Orange sweet potato - 375 gms (cut into 2 cm cubes)
Palm or brown sugar - 2 tsp
Thai fish sauce or light soy sauce - 1 tbsp
Lime juice - 2 tsp
Fresh basil leaves -  60 gms


  • Heat peanut and chilli oil in a wok over a medium flame.
  • Add tofu in two batches and stir fry until brown on all sides. Remove, drain on absorbent kitchen paper and set aside.
  • Wipe wok with kitchen paper, then add coconut cream and stock and bring to the boil.
  • Stir in curry paste and cook for 3-4 minutes or until fragrant.
  • Add sweet potato,cover and cook over a medium flame for 8-10 minutes or until sweet potato is almost cooked.
  • Stir in sugar, fish sauce and lime juice and cook for 3 minutes.
  • Return tofu to the wok and simmer 2 minutes to heat.
  • Stir in basil leaves.

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