Thai Panang Curry

For the curry paste

• 1 tablespoon ginger
• 2 tablespoon thai chilli paste
• ¼ cup cabbage
• 1 tablespoon tomato paste
• 3 kaffir lime leaves or 1 tsp lime zest
• 4 thai green chillies
• 1 tablespoon cilantro stems
• 2 teaspoon fresh lemon grass or dried
• 1 tablespoon coriander seeds
• ½ teaspoon cumin seeds
• 1 teaspoon galangal powder
• ½ teaspoon black pepper
• 1/8 teaspoon cardamom seeds
• ½ teaspoon nutmeg
• ½ teaspoon salt

For the Pangang curry

• 20 ounces extra extra firm tofu cut into slices
• 13 ounce Can coconut milk
• ½ cup basil chopped
• 3 kaffir lime leaves pureed in 2 tbsp water
• 2 tablespoon soya sauce
• 1 tablespoon miso
• 2 tablespoon palm sugar
• Basil

1. Roast the cardamom seeds, coriander seeds and cumin seeds on a medium heat.
2. Transfer the seeds into a small bowl
3. Add a little oil in the pan and sauté the cabbage until translucent
4. Add the ginger and sauté together for a couple of minutes
5. In a blender add the cilantro stems, tomato paste, lemon grass, green chillies, galangal powder, black pepper, kaffir lime leaves, thai chilli paste, the sauté cabbage and ginger, the roasted seeds and the nutmeg.
6. Blend this altogether and add ½ teaspoon salt
7. If the mixture seems too thick add 2 tablespoons water to loosen it a bit
8. In a pan add ¼ can coconut milk
9. Add 4 tbsp curry paste and sauté together
10. Once sautéed add the tofu slices and coat evenly
11. Add another ¼ can coconut milk and again coat evenly
12. Cover with a lid and let this cook for 5-6 minutes
13. Add 2 tbsp soy sauce, 1 tbsp miso, pureed kaffir lime leaves and the rest of the coconut milk
14. Cover and cook for about 6 minutes
15. Add the palm sugar and cook with the cover off for another 5 minute
16. Add fresh basil and turn off the fire
17. Serve with rice