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Stir-fried tofu in yellow curry with green peppercorn

This vegan dish belongs to "khua kling" curries. Khua kling are a variety of dry curries, that we found especially in Eastern and Southern Thailand. This recipe, with fresh green peppercorn and kaffir lime leaves is typically local. Enjoy its beautiful flavors but, remember, it's spicy!!!

Serves 2.

200 g tofu, coarsely chopped

2 kaffir leaves, very thinly sliced

1 tablespoon fresh green peppercorn

2 tablespoons light soy sauce

1 teaspoon coconut sugar

½ fresh cayenne pepper, thinly sliced

2 tablespoons oil

Curry paste:

1 dry bird's eye chilli

1 fresh red bird's eye chilli

1 teaspoon black peppercorn

10 g lemongrass, chopped

10 g galangal, chopped

3 g fresh turmeric

15 g garlic

10 g shallot

1 teaspoon kaffir lime zest

1 teaspoon salted soybeans

Prepare the curry paste: pound all the ingredients except the soybeans until you obtain a smooth paste. Add the soybeans and pound for another minute.

Stir-fry the tofu, curry paste, green peppercorns and half of the sliced kaffir leaves in 2 tablespoons of oil over a medium heat for about 3 minutes. Season (soy sauce, sugar) and taste. Transfer to a serving dish and garnish with the rest of the kaffir leaves and cayenne pepper. Serve with rice and raw vegetables (cucumbers, beans, cabbage leaves).

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