Thai Pumpkin + Tofu Curry

Method

1. 1Heat coconut oil, brown quickly tofu cubes till golden on all sides; put aside.
2. 2Fry curry paste 90 seconds till deeply fragrant — your kitchen should smell like lemongrass.
3. 3Add half the coconut milk and stir till oil rises and the colour deepens.
4. 4Add pumpkin, kaffir lime, stock and remaining coconut milk; gently bubble 14 minutes till pumpkin yields to a spoon.
5. 5Return tofu, add soy and palm sugar; warm 3 minutes.
6. 6Off heat, stir in spinach, basil and lime — green and basil-fragrant.