- 2 cups coconut milk
- 2 tbsps vegetable oil (optional)
- 1/4 cup Penang Curry Paste (store bought)
- Fried Cubed Tofu
- 2 tbsps palm sugar
- 2-3 tbsps of fish sauce, to taste
- 6-7 kaffir lime leaves
- 1/2 cup Thai Basil Leaves
- Small can of bamboo shoots
- Sliced green/red bell pepper
In a wok or large heavy pan over medium heat, cook 1 cup of coconut milk, stirring constantly, until it separates, approximately 3-5 mins. If it doesn’t separate, add the optional oil. Add the curry paste and fry, stirring constantly, until fragrant for 1-2 minutes.
Add bamboo shoots, and cook for 2-3 minutes. Add remaining 1 cup coconut milk and bring it to a boil. Now add palm sugar, to the curry so it melts. Add cubed tofu and let it marry with the flavors for 1-2 mins. Stir in fish sauce to taste, and simmer for a couple of mins. At this time, add the bell peppers and mix.
Tear kaffir lime leaves and basil into pieces . Add it to the curry. Let it simmer for 2-3 mins. Serve hot with jasmine rice. Garnish with a few torn basil leaves.
Serve hot with jasmine rice.
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