WAX GOURD AND TOFU CURRY

Preparation Method :

• To prepare kaeng khua curry paste: in a mortar, pound dried chilies and salt finely.
• Add galangal, lemongrass, garlic and shallots and pound well.
• Add dark fermented soybean; continue pounding until a smooth paste is obtained. Put aside.
• Bring a pot of water over medium heat.
• Boil tofu until done and floated to the surface to obtain firm and chewy texture.
• Remove and leave to cool. Diagonally cut tofu into pieces and put aside.
• Cut wax gourd into halves, discard seeds and peel. Wash and cut to obtain 1 inch pieces. Put aside.
• Cook coconut cream in a pan over medium heat until oil surfaces. Fry curry paste until fragrant and red oil surfaces.
• Fry curry paste until fragrant and red oil surfaces. Add in boiled tofu and toss well.
• Transfer to a curry pot and add coconut milk. Stir well and cook until boiling.
• Add wax gourd is cooked through. Season to taste with light soy sauce, salt, sugar and tamarind juice.
• When it boils again, add kaffir lime leaves and red spur chili, remove from the heat.
• Dip out into a serving dish and serve.