- 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
- 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.