Ingredients
Ingredients (serves 4)
* 3 eschalots, peeled, roughly chopped
* 3 green chillies, deseeded, roughly chopped
* 10 white peppercorns (black peppercorns are almost the same)
* 1 stalk lemongrass, trimmed, finely chopped
* 3cm piece ginger, peeled, grated
* 5 kaffir lime leaves, spine removed, chopped
* 3 garlic cloves, roughly chopped
* 3 limes, juiced
* 2 tablespoons canola oil
* enough tofu for 4 cut into blocks
* 1 cup vegetable stock
* dash of kecap sauce (original recipe uses 2 tbsp of fish sauce here)
* steamed jasmine rice, Thai basil and lime wedges, to serve - maybe just the basil
Method
1. Place eschalots, chillies, peppercorns, lemongrass, ginger, lime leaves, garlic and 1/3 cup lime juice in a food processor. Process until a paste forms.
2. Heat oil in a large saucepan over medium-high heat.
2a. option - fry tofu first, then put aside
2b. Add paste and cook for 2 to 3 minutes or until aromatic. Add chicken, stock, (tofu if preferring less cooked style) and kecap sauce (be careful with kecap - taste as you add). Stir until well combined. Bring to the boil. Reduce heat to low and simmer, uncovered, stirring occasionally, for 20-25 minutes. Be careful it does not get too dry.
Spoon curry over rice. Top with basil and a wedge of lime. Serve with other stir fried veges on side or mixed in.