Curry-Fried Egg Tofu

the ingredients

Nangpayabaan® egg tofu
1 tube
Red curry
1 tablespoon
Coconut milk
200 grams
Lime leaves
2 kaffir
Goat pepper
Sweet basil
1/2 cup
Vegetable oil
1 tablespoon
Fish sauce
2 teaspoons
Cane sugar
1 teaspoon


1. Fry Nangpayabaan® egg tofu until each side turns gold and crispy. Lift fried egg tofu out of oil and set aside to drain oil.
2. Reduce oil to low heat. Add the red curry paste and stir fry for 1-2 minutes, or until fragrant. Then, add coconut milk.
3. Add fish sauce and cane sugar.
4. Add sliced goat chili.
5. Serve Curry-Fried Egg Tofu with sliced Kaffir lime and basil leaves on top.

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