Ingredients

• 2 large onions
• roughly chopped
• 5cm/2in piece galangal
• peeled and grated
• 2 bird’s-eye chillies
• 4 garlic cloves
• 3 kaffir lime leaves
• 1½ tbsp dark soy sauce
• 3 tbsp fish sauce
• 1½ tbsp Thai shrimp paste
• 6 tbsp tomato purée
• 2 tbsp smoked paprika
• 1½ tbsp ground cumin
• 1½ tbsp ground coriander
• 1 tsp turmeric
• ½ tsp ground cloves
• ½ tsp nutmeg
• 1 tbsp light brown sugar (firmly packed)
• 2 tbsp peanut oil
• 600g/1lb 5oz extra-firm tofu
• cubed
• ½ red pepper
• quartered and thinly sliced
• ½ green pepper
• quartered and thinly sliced
• 500ml/18fl oz coconut milk
• 2 tbsp fish sauce
• 1 lime
• juice only
• 6 tbsp vegetable oil
• 200g/7oz plain flour
• ½ tsp sea salt
• ½ tsp ground black pepper
• ½ tsp smoked paprika
• ¼ tsp red chilli powder
• ¼ tsp cumin powder
• 200ml/7fl oz full-fat milk
• 4 medium eggs (only 200g/7oz needed)
• handful Thai basil or coriander leaves
• 3 limes
• cut into wedges

Directions

• Preheat the oven to 245C/225C Fan/Gas 9.
• For the curry paste
• put all the ingredients in a food processor and blend until smooth. If the paste is very thick
• add a little water and blend again.
• For the tofu
• heat the peanut oil in a wok or a large frying pan over a high heat
• add the tofu and stir-fry for 10 minutes
• turning
• or until browned. Add the peppers and continue to stir-fry. Add the curry paste and cook for 2-3 minutes. Pour in the coconut milk
• fish sauce and lime juice. Simmer for 15-20 minutes
• or until most of the liquid has evaporated
• then set aside.
• For the Yorkshire puddings
• add a teaspoon of vegetable oil to each hole of a muffin tin. (You have enough batter for 18 small Yorkshire puddings.) Preheat in the oven for 10 minutes
• or until the oil is smoking hot.
• Meanwhile
• in a large bowl
• mix the flour
• sea salt
• black pepper
• smoked paprika
• chilli powder and cumin powder together until well combined.
• In a separate bowl lightly whisk the milk and eggs. Add to the flour mixture and whisk until smooth. Set aside to rest in the fridge for at least a few minutes or ideally half an hour.
• Carefully remove the hot tins from the oven and using a measuring jug pour the batter evenly into each hole. Bake for 12 minutes
• or until golden-brown and risen. Remove from oven and cool in the tins for few minutes
• then remove and place onto a wire rack to cool further.
• To assemble
• put the Yorkshire puddings on a serving platter. If necessary
• gently push down in the middle of the Yorkshire to create a dip. Spoon a generous amount of the tofu mixture into them. Top each one with a Thai basil or coriander leaf. Arrange the lime wedges around the serving platter and serve.