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).