This vegan dish is inspired by "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, take care, it's spicy!!!
200 g minced tofu
4 kaffir leaves, finely sliced
4 tablespoons green peppercorns (fresh pepper)
2 tablespoon soy sauce
1 teaspoon coconut sugar
30 g dry chilies, stems and seeds removed
30 g fresh red chilies
1 teaspoon black peppercorn
3 stalks lemongrass, chopped
2 cm galangal, chopped
3 cm of turmeric, peeled (use gloves to peel turmeric)
half bulb of garlic, peeled
zest of half a kaffir lime
1 teaspoon of salted soy beans
Prepare curry paste. Rehydrate dry chilies in warm water for about 10 minutes. Pound all ingredients except salted soy beans until smooth. Add the salted soy beans and pound for another minute.
Stir-fry tofu in 2 tablespoons of vegetable oil over medium heat for about 2 minutes, then add curry paste an stir-fry until flavors are released. Season (sugar, soy sauce). Add kaffir leaves and green pepper. Stir-fry another minute. Serve with rice and raw vegetables (cucumbers, beans, cabbage leaves).