Method

1. For the curry paste, slice the lemongrass finely. Put it in a food processor with all the remaining curry paste ingredients and blend to a thick paste, pushing the mixture down from time to time with a spatula. Transfer to a mixing bowl.
2. Heat the oil in a wok. Once the oil is hot, stir fry the tofu and set aside.
3. In the same pan, add some more groundnut oil and cook the curry paste for 2-3 minutes.
4. Stir in the coconut milk and bring it to a boil then lower the heat to simmer.
5. Add all the vegetables, kaffir lime leaves and cook on medium heat until all the vegetables are tender. Then add in the tofu.
6. Add in the fish sauce, palm sugar and adjust seasoning. Take off the heat, add in the lime juice.
7. Do a taste test to get the right fix of sweet, hot, salt and a touch of sourness.
8. Serve in a bowl garnished with the Thai basil leaves.