Created by foodiebook on February 19, 2021
Step 1: Place all the curry paste ingredients into a mini food processor & blitz to a fine paste.
Step 2: Heat oil to 160'c in a deep fat frier or 6 cm deep in a saucepan.
Step 3: Next make the tofu, place tofu in a bowl & add Sriracha sauce, soy, sweet chilli sauce & vinegar & mix well to coat the tofu, then add cornflour & mix well then deep fat fry in batches until golden brown, then set aside.
Step 4: Heat a wok best or a frying pan over a med heat, add the oil & carrot, green beans & sweet/bell pepper with the curry paste & stir fry or 3 mins, then add coconut milk, vegan fish sauce, Kaffia leaves & sweet chilli sauce & simmer for 6 mins.
Step 5: Next add & stir in Thai basil leaves & crisp tofu, then serve with jasmine rice & garnish with fresh leaves.