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Put two tablespoons of oil in a large pot on a medium to high heat and, when it’s hot, add the torn tofu and fry it for eight minutes, turning the pieces every now and then, until they’re golden on all sides. Transfer to a plate.
Pour three more tablespoons of oil into the same pan and, when that’s hot, add the shallots and fry, stirring, for five minutes, until they soften and take on some colour.
Stir in the red curry paste, cumin, cinnamon and lemongrass, and fry, stirring often, for three minutes, to release the aromatics.
Pour in the coconut milk, add the peanut butter and potatoes, then bring the mix to a simmer and cook gently for 15 minutes, until the potatoes are tender.
Return the fried tofu to the pan, stir in and simmer for five minutes more.
Put a couple of tablespoons of oil in a large saute pan on a medium heat until the oil is shimmering hot.
Add all the chard, stir-fry for five minutes until the leaves wilt, then stir through the fish sauce.
Pour a few tablespoons of fish sauce into a small bowl and add the sliced chilli.
Serve the curry with rice in shallow bowls, with the chard mix spooned over the top and with the bowl of fish sauce and chilli alongside.