Cut Tofu into large pieces
16 ounces coconut milk
1 handful chopped pistachio nuts
Put all the green curry paste ingredients in a food processor and whizz to a smooth green paste.
Marinate the Tofu in a little of the paste for 30 minutes, then add a little oil and the Tofu pieces
to a hot casserole-type pan or wok. Fry for 4 minutes, then add the remainder of the marinade -
- it will sizzle and spit. Stir in the coconut milk, bring to the boil and simmer gently for 8 minutes
until the Tofu is cooked. Season to taste. The flavor should have a kick but be reasonably mellow -
- very fresh and fragrant.
Sprinkle with the pistachios and some coriander leaves and serve with steamed rice or noodles,
and chunky coconut, tomato, cucumber and lime relish.