Kokako's Thai coconut tofu curry with pawpaw

Name: Kokako's Thai coconut tofu curry with pawpaw
Yield: 4
Ingredients: 4 Coriander root; 1 knob Fresh ginger; 2 Red chillies; 2 Shallots; 1 stalk Lemongrass, bashed and diced; 8 cloves Garlic; ½ cup Water; ¼ cup Canola oil; 2 Star anise; ½ tsp Ground cinnamon; 1 tsp Ground turmeric; 2 cups Coconut milk; 2 Tbsp Canola oil; 2 Tbsp Coconut sugar; 2 Tbsp Tamari sauce; 1 serving Fresh lime juice; 1 serving Lemongrass, preserved; 3 cups Firm tofu, I use Tonzu tofu available from most good supermarkets (Main); 1 ½ cups Bean sprouts; ½ cup Chopped fresh coriander; 1 Red chilli, finely sliced; 2 Tbsp Toasted sesame seeds

for 4 people

Element

This Kokako Cafe recipe makes an amazing light dinner option for a balmy evening. The warm curried tofu is complemented by a crisp salad and a surprising punch of lime. Delicious.

Curry paste

4	Coriander root
1 knob	Fresh ginger
2	Red chillies
2	Shallots
1 stalk	Lemongrass, bashed and diced
8 cloves	Garlic
½ cup	Water
¼ cup	Canola oil
2	Star anise
½ tsp	Ground cinnamon
1 tsp	Ground turmeric

Curry sauce

2 cups	Coconut milk
2 Tbsp	Canola oil
2 Tbsp	Coconut sugar
2 Tbsp	Tamari sauce
1 serving	Fresh lime juice
1 serving	Lemongrass, preserved
3 cups	Firm tofu, I use Tonzu tofu available from most good supermarkets (Main)

To garnish

1 ½ cups	Bean sprouts
½ cup	Chopped fresh coriander
1	Red chilli, finely sliced
2 Tbsp	Toasted sesame seeds

Directions

To make the curry paste

Peel the shallots, ginger, and garlic.
Cut and discard the top third of the stick of lemongrass
Bash the remaining lemongrass with a rolling pin and remove the outside 2 layers.
Dice as fine as possible
Dice the remaining vegetables into approx 1cm cubes and place all ingredients into a food processer.
Blend until a fine paste.

To make the curry sauce

Heat oil in a large pan until smoking hot.
Add the curry paste and fry for 5mins; or until the paste has coloured lightly and when you smell the paste the chilli tickles your nostrils.
Add the coconut sugar and cook for a further 5 minutes, allowing the sugar to caramelise slightly.
Quickly add the coconut milk, tamari sauce and bruised lemongrass.
Bring to the boil. Once boiled remove from the heat and add the juice of 2 limes.
Add tofu into the hot sauce crushing it through your fingers as you go.

To garnish

Combine all ingredients in a small mixing bowl

To serve

Ladle curry tofu into 4 bowls and serve with the crisp salad and a wedge of fresh lime on top.

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