Thai-inspired Chicken, Tofu and Egg Red Curry

Method

1. To make the curry, heat oil in a wok or pot over medium heat. Add the red curry paste and cook for about 1–2 minutes until fragrant.
2. Add the sliced chicken and cook for 3–4 minutes until mostly cooked.
3. Add capsicums and kaffir lime leaves. Stir for 5 minutes or until capsicums start to soften.
4. Pour in chicken stock, stir, and leave it to boil for 5 minutes.
5. Stir in palm sugar. Simmer for 5–7 minutes. Taste and add more palm sugar, if desired.
6. Pour in coconut milk and stir. Let it come to simmer and stir frequently so that the curry doesn’t split from the coconut milk. Do not allow it to boil. Add salt and pepper, as desired.
7. Gently add tofu halves. Continue stirring and simmer another 3–4 minutes so they absorb the curry flavour. Taste and adjust seasoning if needed.
8. Upon serving, add at least half of a boiled egg to each bowl. Garnish with chopped coriander leaves and fried shallots for extra flavours. Drizzle with some lime juice for extra freshness and tang.
9. Serve with either steamed rice or naan bread.