Sweet Potato and Tofu Curry

Ingredients:

• a tbsp peanut oil
• a tsp chili oil
• 315 grams firm tofu, cut into 1 cm thick slices and then fried
• 1-1/2 cup (375ml) coconut cream
• a cup of vegetable stock
• 2 tsps Thai red curry paste
• 375 grams orange sweet potato, cut into cubes
• 2 tsps palm or brown sugar
• a tbsp fish sauce
• 2 tsps lime juice
• 60 grams basil leaves

Procedure:

1. In a wok, put oil, coconut cream and stock over medium-high heat. Bring to boil. Stir in curry paste. Cook for 3-4 minutes or until aromatic.
2. Add sweet potato, cover and cook over medium heat for 8-10 minutes or until almost cooked.
3. Stir in sugar, fish sauce and lime juice. Cook for another 3 minutes.
4. Put fried tofu and simmer for 2 minutes to heat. Stir in basil leaves.