Ingredients:
6 tbsp coconut milk
2 tbsp red curry paste
1/2 cup coconut milk
2tsp soya sauce
1tbsp mushroom sauce
1 tsp sugar
1 tbsp crushed peanuts
1 block firm tofu
4 to 5 string beans
6 to 8 kaffir leaves
2 tbsp oil, for sauteing tofu
Method:
Prepare tofu by draining the package and wrapping it in a towel for a few hours (or overnight if you have the time) to absorb as much excess moisture as possible. Cube the tofu, or tear it into equally sized parts for some extra craggy edges for more texture.
Prep and chop string beans for sauteing.
Heat ~2 tbsp of oil in a medium pan, or enough to have a very shallow layer of oil. Place tofu in the oil and allow to fry on each side for roughly 4 minutes or until golden brown. Maintain distance between the pieces of tofu.
While the tofu is frying, add 6 tbsp of coconut milk to a pan and heat to medium, cook until a boil comes. Now add the red curry paste and cook for two to three minutes, Add coconut milk, soya sauce, mushroom sauce, and sugar and cook for 3 to 4 minutes. Stir until the paste and coconut milk are fully combined and smooth. You now have curry sauce!
Add pan-fried tofu, cut string beans (any other veggies), and crushed peanuts to the curry. Cut and put kaffir leaves. Cook for a while.
Served it hot with steamed rice.