Step 1

Finely chop and deseed the fresh chilies, chop the shallot, peel and chop the garlic cloves, peel and slice the galangal, peel and finely chop the ginger, and slice the bottom part of the lemongrass stalks. You can keep the greener part to add to the curry later. Remove the stalks from the lime leaves.

Step 2

Add all the ingredients into a food processor: the aromarics, turmeric powder, curry powder, cumin and coriander, white pepper, miso paste, fresh chilies, and salt.

Step 3

Blend until you have a smooth paste. You may need to blend for a couple of minutes depending on the machine you are using. Reserve for later.

Step 4

Heat some coconut oil in a large pot to medium heat. Add the curry paste with 2 or 3 tablespoons of coconut milk. Stir and cook for 4-5 minutes until fragrant.

Step 5

Add the rest of the coconut milk, vegetable broth or water, stir well and bring to a simmer.

Step 6

Prepare your veggies. Wash, peel and slice the carrot, wash and slice the red pepper, wash and chop the green beans and drain the water from the canned bamboo shoots. Add the veggies into the curry pan and leave simmering for about 20 minutes.

Step 7

While the curry is cooking, you can fry the tofu. Remove the excess water with a paper towel and cut the tofu block into cubes. Pan-fry the cubes using a medium-sized frying pan. Keep turning the tofu so it cooks evenly on all sides.

Step 8

Once the veggies are cooked (they should still have a bit of a crunch and not be really soft), add the pan-fried tofu, soy sauce or tamari, and sugar. Stir, taste and adjust with salt if needed.

Step 9

Serve with some chopped cilantro and lime. Optionally you can add some chilli flakes or sriracha