Title: Thai Spiced Bean Curd In Coconut Milk
Categories: None
Yield: 1 Servings

1		Piece galangal or root ginger; chopped
3		Kaffir lime leaves
10		Squares fried bean curd
20		Floz thin coconut milk
1	tb	Chopped coriander
4		Peppercorns; crushed
1		Clove garlic; crushed
2		Stems lemon grass; thinly sliced
3		Fresh green chillies
1		Pinches salt
1	tb	Light soy sauce
2		Limes; juice of
8		Floz thick coconut milk
1		Sugar
GARNISH
2		Red chillies
1	tb	Chopped coriander
1		Thai rice to serve

Cut the squares of bean curd in half then half again. Put the ginger, lime leaves, thin coconut milk, coriander, peppercorns, garlic, lemon grass, green chillies, salt and soy sauce into a pan and gently bring to the boil, stirring all the time. Reduce the heat and simmer for 10 minutes. Add the bean curd and simmer for a further 10 minutes.

Add the lime juice, thick coconut milk and sugar and cook for another 3-4 minutes. The sauce should reduce and thicken.

Serve with steamed fragranced rice and sprinkle with chopped coriander and red chillies.

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