Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Thinly slice 2 inches of fresh galangal and 2 stalks of lemongrass (white part only), and lightly bruise 3 kaffir lime leaves.

2. 2

   In a large pot or wok, heat 2 tablespoons of vegetable oil over medium heat, then add the sliced galangal, lemongrass, and bruised kaffir lime leaves and sauté for 2 minutes until fragrant.

3. 3

   Add 4 tablespoons of red curry paste and 2 whole star anise pods to the pot, stir-frying for 3 minutes until very aromatic.

4. 4

   Pour in 400 milliliters of full-fat coconut milk and 1 cup of water, then bring the mixture to a gentle simmer before carefully adding 150 grams of cubed fermented tofu and 200 grams of cubed firm tofu.

5. 5

   Reduce heat to low and simmer for 15 minutes, allowing all the rich flavors to meld together; then stir in 1 tablespoon of palm sugar and 3 tablespoons of fish sauce, tasting to adjust seasoning as needed.

6. 6

   Add 1 cup of rinsed bamboo shoots and 1/2 cup of holy basil leaves, cooking for an additional 2 minutes until the basil is wilted.

7. 7

   Remove the star anise pods before serving the fragrant curry immediately with 1 cup of steamed jasmine rice per serving.