garlic, finely minced
Thai chili, chopped
This makes more than one serving. In a bowl, combine everything. Save in jar for future use.
lemongrass, white parts
This makes more than one serving. In a blender, add everything but salt, sugar, and tamarind juice. Blend with enough avocado oil to get it going until paste consistency.
In a heated pan, add 2T of avocado oil and pour in blended chilies over low-med heat until oil separates.
Season with salt, sugar, and tamarind juice. Continue cooking until color turns dark red. Save it in a jar and refrigerate for longer shelf life.
Thai lime leaves, thinly sliced
In a pan, pour in
coconut milk and water to cook for a few seconds.
Add the rest of the ingredients with 1T of sambal, 2T of fish sauce.
firm tofu, drained and cut into preferred shape
In a heated pan, fry tofu until golden brown.
Add everything into curry and cook until sauce thickens and vegetables are cooked through.
About 1 minute in med-high heat. Season with salt and coconut sugar. Serve warm with your favorite grain.