Loading the player...
For more recipes, tips and inspiration from Emma Galloway, check out her blog mydarlinglemonthyme
This recipe was first published in Taste magazine.
Follow Taste on Facebook and Instagram.
Ingredients
Method
1.Heat oil in a large saucepan. Add onion, ginger and garlic and cook while stirring for 2-3 minutes or until soft. Add curry paste and cook for a further 30 seconds.
2.Add lemongrass stalk, kaffir lime leaves and half the tin of coconut milk. Bring to the boil and cook for 2-3 minutes or until little droplets of oil form on the top of the coconut milk. Add remaining coconut milk, water, soy sauce and sugar, and mix well.
3.Add pumpkin and stir well. Bring to boil, cover with a lid and reduce to a gentle simmer. Cook for 15Â minutes or until pumpkin is tender but not falling apart.
4.Meanwhile, heat a small frying pan over medium-high heat and add enough peanut or olive oil to cover the base generously. Cook diced tofu in two or three batches (adding more oil as needed) until crispy and golden. Remove tofu with a slotted spoon, transfer to a plate and season with fine sea salt.
5.Squeeze lime juice over curry. Top with fresh herbs, chilli and a handful of crispy tofu and serve with lime wedges on the side. Serve with rice or rice noodles for a more substantial meal.
Note
- Check label if eating gluten free. – Serves 4-6. – If you’re vegetarian or vegan make sure you check the ingredients list on the curry paste. – Emma used Aroy-D coconut milk found at most Asian stores, but look for any coconut milk without additives. – Lemongrass and kaffir lime leaves can be frozen and used straight from the freezer.
