Serves 4
250g temph 4 tbsp oil 2 tbsp Thai red curry paste 400ml coconut milk 2 tbsp fish sauce 2 tsp palm sugar 2 fresh, frozen or dried kaffir lime leaves fresh basil or coriander
Cut temph into thin slices and then into bite sized pieces. Heat oil in wok and fry until golden. Drain on paper towels. Discard all but one tablespoon of oil. In it fry the curry paste, stirring until fragrant. Add coconut milk while stirring, add sugar, fish sauce and lime leaves. Simmer for 10 minutes, before adding temph. Return to simmer for 5 minutes and scatter fresh herbs on top, just before serving.