“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.”
READY IN:
1hr 10mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak the dried red chilis in some water.
  2. Place the shallot, garlic, kaffir lime leaves, lemongrass and ginger root in a mortar and pestle and pound into a paste.
  3. Heat the oil in a saucepan.
  4. Stirfry the paste gently for about 5 mins til it softens.
  5. Add the turmeric powder and mix it in.
  6. 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).
  7. Add the rest of the coconut milk, the fish sauce, and the palm sugar and bring to simmer, ensuring you never boil.
  8. Add the chopped up silken tofu and heat through.
  9. Add the juice of the lime.
  10. Serve with coriander leaf and sliced additional kaffir lime leaf as garnish.

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