Tofu panang curry recipe

Ingredients

• 2 tbsp vegetable oil
• 2 tbsp panang curry paste
• 250 ml coconut milk
• 1 tbsp palm sugar
• 2 tbsp light soy sauce
• 200 g firm tofu, cut into chunks
• 6 sweet basil leaves, plus extra to garnish
• 3 kaffir lime leaves, chopped
• 1 red bird's eye chilli, finely sliced
• 1/2 tsp sea salt flakes
• 2 tsp lemongrass, sliced
• 1 lesser galangal root, sliced
• 1 tsp greater galangal, finely sliced
• 1/2 tsp kaffir lime rind or leaves, finely sliced
• 4 garlic cloves
• 1 tsp coriander roots (or use fresh coriander stalks), finely sliced
• 5 shallots, sliced
• 6 black peppercorns
• 6 dried red chillies, deseeded and soaked until tender