Green Curry of Crisped Tofu and Thai Basil

• 14 oz extra-firm tofu, pressed and torn into 1-inch chunks
• 2 tbsp coconut oil
• 3 tbsp Thai green curry paste, Mae Ploy or Aroy-D
• 2 cans full-fat coconut milk, unshaken so the cream stays on top
• 1 tbsp coconut palm sugar, grated
• 1 tbsp soy sauce
• 1 cup Thai basil leaves, loosely packed
• 3 makrut lime leaves, torn
• 2 Thai green chilies, slit lengthwise
• 1 can bamboo shoots, drained and rinsed
• 1 red bell pepper, sliced into thin strips
• sea salt, to taste
• jasmine rice, cooked

1. 1

   Press the tofu for at least 20 minutes — I stack a cutting board and two cans of coconut milk on top, wrapped in a clean towel. Tearing it into rough chunks rather than cutting gives you jagged edges that crisp up like nobody's business.

2. 2

   Heat 1 tbsp of coconut oil in a wide heavy pot over medium-high and sear the tofu pieces until deeply golden on at least two sides, about 6-8 minutes. Don't crowd the pan or they'll steam instead of crisp — work in two batches if your pot is tight.

3. 3

   Transfer the tofu to a plate and drop the heat to medium. Add the remaining coconut oil and the green curry paste. Fry the paste, stirring constantly, for 2-3 minutes until it darkens a shade and the kitchen feels like you walked into a Bangkok street stall — this toasting is what separates a real curry from a sad one.

4. 4

   Scoop the thick coconut cream off the top of one can and add it to the paste. Keep stirring as it melts into the oil and the oil separates from the paste, about 2 minutes. If the paste starts to scorch or stick, your heat is too high — back it off immediately.

5. 5

   Pour in the remaining coconut milk from both cans, stirring to combine everything into a smooth, vibrant green liquid. Add the palm sugar, soy sauce, torn makrut lime leaves, and slit green chilies.

6. 6

   Bring the curry to a gentle simmer and add the bamboo shoots and bell pepper strips. Let everything bubble softly for 8-10 minutes so the bamboo absorbs the curry and the pepper softens but still has bite.

7. 7

   Slide the crisped tofu back in and simmer another 3-4 minutes — gently, so you don't knock the crisp off the tofu. Taste the broth now: it should hit salty first, then sweet, then a slow green-chile burn that builds at the back of your throat. Add salt if it tastes flat.

8. 8

   Kill the heat and stir in the Thai basil leaves — they'll wilt instantly and release that anise-like perfume that no dried herb can fake. Let the curry rest for 2 minutes before serving so the tofu drinks up a little of the sauce.

9. 9

   Serve over jasmine rice and make sure everyone gets a makrut lime leaf and a chili on their plate — eating around them is half the fun.

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