Thai Tofu Panang Yorkshires

Ingredients

• 2 large onions, roughly chopped
• 2 in piece galangal, peeled and grated
• 2 bird’s-eye chillies
• 4 garlic cloves
• 3 kaffir lime leaves
• 1½ tbsp dark soy sauce
• 3 tbsp fish sauce
• 1½ tbsp Thai shrimp paste
• 6 tbsp tomato purée
• 2 tbsp smoked paprika
• 1½ tbsp ground cumin
• 1½ tbsp ground coriander
• 1 tsp turmeric
• ½ tsp ground cloves
• ½ tsp nutmeg
• 1 tbsp light brown sugar (firmly packed)
• 2 tbsp peanut oil
• 600g/1lb (5 oz) extra-firm tofu, cubed
• ½ red pepper, quartered and thinly sliced
• ½ green pepper, quartered and thinly sliced
• 500ml (18fl oz) coconut milk
• 2 tbsp fish sauce
• 1 lime, juice only
• 6 tbsp vegetable oil
• 200g (7 oz) plain flour
• ½ tsp sea salt
• ½ tsp ground black pepper
• ½ tsp smoked paprika
• ¼ tsp red chilli powder
• ¼ tsp cumin powder
• 200ml (7 fl oz) full-fat milk
• 4 medium eggs (only 200g (7 oz) needed)
• handful Thai basil or coriander leaves
• 3 limes, cut into wedges

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