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20 December 2012,22:59 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
50 minutes

Cooking Time :
45 minutes

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.


  • 2 piece hard white tofu
  • 500 grams mature wax gourd
  • 400 grams coconut cream
  • 5 tablespoons kaeng khua curry paste
  • 500 ml coconut milk
  • 5 tablespoons light soy sauce
  • 1 teaspoon sea salt
  • 4 teaspoons palm sugar
  • 4 tablespoons tamarind juice
  • 5 kaffir lime leaves, torn
  • Red spur chili, sliced diagonally

Kaeng khua curry paste

  • 8 dried red spur chilies, seeded and soaked until tender
  • 1 teaspoon sea salt
  • 2 teaspoons mature galangal, finely sliced
  • 2 tablespoons lemongrass, finely sliced
  • 30 cloves Thai garlic, peeled 
  • 20 shallots, finely sliced
  • 2 tablespoons dark fermented soybean

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