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    Kao San Road Curried Beancurd

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    Kao San Road Curried Beancurd

    When I first made this dish, the kitchen was invaded with the scent of Kao San Road, a Bangkok street lined with inexpensive eateries. This curry is delicious eaten with noodles.

    Serves: 4


    • 50g salted peanuts, coarsely chopped
    • 450g beancurd
    • 6 shallots, peeled and thinly sliced
    • 1 tablespoon finely chopped garlic
    • 2 stalks lemon grass, with fibrous outer layer removed before slicing thinly
    • 1 red Thai chilli, seeds removed and sliced
    • 2 tablespoons green curry paste
    • 1 tablespoon light soy sauce
    • 3 teaspoons light muscovado sugar
    • Groundnut oil
    • 250ml coconut milk
    • 2 tablespoons lime juice
    • 1 large handful coriander leaves
    • 1 large handful Thai basil leaves (if Thai basil is unavailable, sweet basil will do)


    1. Like so many Oriental dishes, this is very quick to cook, so the trick is to have everything ready before you heat the pan. First, slice the block of beancurd into thin strips about 5mm deep, and leave them in a bowl while you prepare the remaining ingredients. If a pool of milky water forms in the bowl, drain it off before cooking.
    2. In another bowl, combine the shallots, garlic, lemon grass and chilli. In yet another bowl, blend the curry paste with the soy sauce and sugar.
    3. Have the other ingredients at the ready beside the stove. Heat about 1cm of oil in a sauté pan or large saucepan. When it is hot enough to bubble round the tofu, add half the tofu in a single layer and fry for 3-5 minutes, turning it once until it is lightly golden and crispy. Remove and drain on kitchen paper and fry the remainder.
    4. Turn down the heat and drain off all but a couple of tablespoons of oil. Add the chopped shallots, garlic, lemon grass and chilli and cook, stirring them for a minute or two until the garlic is lightly coloured and the shallot is soft. Add the curry paste mixture and stir, then add the coconut milk. Bring this to a simmer, add the tofu and heat through. Stir in the lime juice and the herbs and serve scattered with peanuts.

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