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For the curry paste:

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120g Thai green curry paste

4 large garlic cloves (minced)

4 tsp fresh ginger (finely grated)

2 tbsp lemongrass paste

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For the green curry:

3 tbsp vegetable oil

2 cup (500ml) chicken or vegetable broth, low sodium

2 400ml cans coconut milk

6 tsp fish sauce

3 tsp white sugar

¼ tsp salt

8-12 kaffir lime leaves, torn in half

900g tofu, pressed and cut into small cubes

2 Japanese eggplants, (, small, 1cm / ⅖" slices (Note 7))

260g snow peas, with strings removed and trimmed

32 Thai basil leaves

1 whole lime juice

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For garnish:

Crispy fried Asian shallots

½ bunch of coriander or Thai basil, chopped and frozen

2 Green or red chillies slices

Steamed jasmine rice

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1. After preparing the tofu, put the cubes into an air fryer at 180°C for 10 mins or until golden.

2. Heat oil in a heavy based skillet or pot over medium high heat.

3. Add curry paste (and garlic, ginger and lemongrass) and cook for 2 to 3 minutes until it mostly "dries out" - see video. Don't breath in the fumes.

4. Add chicken broth and coconut milk, mix to dissolve paste.

5. Curry in a jar seasonings: Add 1 tsp fish sauce, 1 tsp sugar, no salt.

6. Homemade curry paste seasonings: Add 3 tsp fish sauce, 3 tsp sugar, ⅛ tsp salt.

7. Add kaffir lime leaves. Mix then bring to simmer.

8. Add tofu, stir then lower heat to medium so it's bubbling gently. Cook 7 minutes.

9. Add eggplants, cook 5 minutes until soft.

10. Taste sauce. Add fish sauce or salt for more saltiness, sugar for sweetness.

11. Add snow peas, cook 2 minutes until a bit softened, then stir through basil and lime juice. Sauce should have reduced but will still be a be on the thin side, not thick - that's how it's should be. DO NOT keep simmering - sauce will darken.

12. Serve curry over jasmine rice with garnishes of choice.