TOFU PANANG CURRY



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                                                                              /  1 tablespoon vegetable oil   \
                                                                         3 tablespoons Red Curry Paste (homemade is best!)
                                                                            /          400ml coconut milk        \
                                                                          200g firm tofu, cut into 1-inch cube pieces
                                                                            \   2 tablespoons light soy sauce    /
                                                                             \       1 teaspoon palm sugar      /
                                                                          5 kaffir lime leaves, plus extra to garnish
                                                                                \   Steamed rice, to serve    /
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