In a pan, put the rice and boil it according to the instructions.
In another pan, put the jeera and some oil and fry until it starts to brown. Add the coriander powder and fry that. Put to one side.
Grate 2" of galangal - note that this removes the fibres from it so they won't get stuck between your teeth.
Top, tail and chop up the lemon grass. You are aiming for pieces around 2mm big.
Top, tail and chop up the 12 chillies.
Chop up the onion, or, if you are using spring onions, remember that most of the flavour of a spring onion is in the green part so just chop 1/2" off the top and nip the bottom off, before chopping up into pieces around 5mm long.
|a) chopped onion; b) chopped chillies;|
c) grated galangal; and, d) chopped lemongrass.
Skin the garlic, ready to press it
Cop up the lime leaves into small bits.
|Frozen Kaffir Lime Leaves. Being|
frozen, the flavour is locked in.
Some people prefer to leave them in whole and then remove them after cooking - frozen Kaffir lime leaves are quite strong so you might decide that you want to do that as well.
Reheat the pot and put in galangal and lemongrass and fry for around half a minute or so.
Then add the chillies and fry for about another minute.
Add the onion and the garlic and fry. When the oil is absorbed, add around 100mls water, put the lid on and let it cook until the onion is soft.
While it is doing that, add the basil, coriander and lime leaves to it.
Drain and then wash the tofu and then chop it up into roughly 1.5cm cubes.
|Chinese supermarket tofu.|
This shows two of the three blocks
Put the deep oil fryer on at 180 Celsius.
|Deep fry until golden and crispy.|
Whilst that is warming up, the onions in the curry should be soft by now. To the curry, add the coconut milk and the lemon juice. Put the lid back on with a low heat under it.
One block at a time (18 cubes in this example) lower the cubes into the oil, taking care not to splash too much.
Fry the cubes, agitating them so that they self-turn - use a fork for any that are reluctant.
Once they are brown, tip them out onto some paper kitchen towel to mop up any spare oil.
|When done, drain for a few seconds|
on some paper kitchen towel.
Add them to the curry mix and put the next batch into the fryer, repeating until complete.
Divide the rice into the three lunchboxes and then divide the thai curry into them, ensuring that they each have roughly the same number of tofu cubes.
|Stir them into the rest of the|
sauce and serve on a bed of rice.