Pull-apart chicken with green curry & lime leaf dressing
Bringing to life the vibrancy of Asian flavours, this green curry will bring a taste of Thailand to your palate
Deep-fried tofu with pineapple, sweet chilli & basil
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 long red chillies
- 6 garlic clovescrushed
- 200g palm sugar
- 1 small pineapplepeeled, cored and cut into 2cm/¾in cubes
- 50ml fish sauce
- 2 tbsp tamarind paste
- oilfor deep-frying
- 300g firm tofucut into 2.5cm/1in cubes
- 50g cornflour
- handful Thai basil
Nutrition: per serving
- kcal513
- fat15g
- saturates2g
- carbs80g
- sugars63g
- fibre4g
- protein15g
- salt2.6g
Method
step 1
Split the chillies down the middle and remove the seeds. Pound the halved chillies a few times with a pestle or the end of a rolling pin (this will soften the flesh and release the flavours). Finely chop and mix with the garlic and palm sugar in a large pan. Cook until the sugar starts to boil. Add the pineapple and cook for 5 mins until the pineapple softens, and the sugar starts to caramelise and turn brown. Add the fish sauce and tamarind. Return to the boil, then take off the heat.
step 2
Heat 5-10cm of oil in a wok and roll the tofu in the cornflour. Fry the basil leaves so that they crisp, then transfer to kitchen paper to drain. Fry about 5-6 pieces of tofu at a time until golden brown, then leave to drain on kitchen paper. Keep warm in a low oven while you fry the rest.
step 3
Warm the sauce through. Place a few cubes of tofu on each plate, pour over the sauce and sprinkle with the basil.
