Green curry

Steps

1. Prepare marinade by whisking cornstarch, oyster sauce, 1 tablespoon water, and white pepper in a bowl.
2. Cut the tofu into slices and coat the slices in the marinade.
3. Heat a pan and add oil. Pan-fry the tofu in a single layer until golden brown, then transfer to a plate.
4. For the curry, fry the lime leaves in hot oil in the wok for a minute. Keep stirring and don’t let them burn.
5. Add the curry paste, stirring briskly until it starts to split into oil and smells fragrant, about 1-2 minutes.
6. Add half the coconut milk and keep stirring to prevent it from sticking to the bottom of the pan and burning.
7. Reduce the sauce by a third. Add fish sauce, sugar, the remaining coconut milk and the stock, and bring to a boil.
8. Add the tofu to the wok and lower to a simmer. Add the carrots and beans and cook for a few minutes.
9. Add the bell pepper and broccoli and cook until tender then turn off the heat.
10. Add thai basil leaves.