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21 December 2012,03:02 by

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Serves :

Preparation Time :
1 hour

Cooking Time :
45 minutes

Preparation Method :

  • To prepare chu chee curry paste: pound dried chilies and salt together well.
  • Add galangal, lemongrass, kaffir lime rind, coriander root and garlic, pound finely.
  • Add shallots and dark fermented soybean and continue pounding until a smooth paste is obtained. Put aside.
  • Bring a pot of water over medium heat.
  • Put in yellow tofu and boil until done and floated to the surface. Remove and drain.
  • Cut diagonally to obtain large pieces. Fry tofu in hot oil over medium heat until golden on all sides. Remove from the pan and drain.
  • Heat coconut cream in a pan over medium heat until oil surfaces. Fry curry paste until fragrant; add fried tofu and coconut milk.
  • Cook until the sauce thickens. Season with light soy sauce, palm sugar and salt.
  • Add shredded kaffir lime leaves and red spur chili, turn off the heat.
  • Transfer to a serving dish, top with cooked coconut cream.
  • Garnish attractively with red spur chili and fried kaffir lime leaves. 


  • 3 pieces yellow tofu
  • 350 ml Cooking Oil
  • 250 grams coconut cream
  • 150 grams chu chee curry paste
  • 150 ml coconut milk
  • 1 tablespoon light soy sauce
  • 1 teaspoons palm sugar
  • 1 teaspoon sea salt
  • 2 tablespoons kaffir lime leaves, shredded
  • 1 red spur chili, shredded
  • Cooked coconut cream for topping 
  • Diagonally cut red spur chili and fried kaffir lime leaves for garnish

Chu chee curry paste

  • 8 dried red spur chilies, seeded and soaked until tender
  • 1 teaspoon sea salt
  • 2 teaspoons mature galangal, finely sliced
  • 2 tablespoons lemon grass, sliced
  • 1 teaspoon kaffir lime rind, finely sliced
  • 1 teaspoon coriander root, sliced
  • 50 grams Thai garlic, peeled
  • 5 shallots, sliced
  • 1 tablespoon dark fermented soybean

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