Prep tofu, veggies and the rest of the ingredients.

Tofu - we use ready-fried tofu from Asian grocery (see pic). Cut into small cubes. If this is not available, use the usual hard/extra firm tofu. Deep fry whole for two minutes and dont forget to flip them halfway. Then, cut into cubes.

Bean curd stick - soften in hot water, then cut into short pieces. Keep soften bean curd sticks aside. See pic.

Green beans & carrot - cut to your preference.

Blend A into a paste. Keep aside.

Heat 3-4 tbsp of oil in a pan. Add A (blended ingredients) and B (other spices).

Sauté/cook until aromatic over medium heat for a minute or two before adding green beans and carrot. Stir to prevent burning the beans and cook until the greens are wilted or tender.

Add 1/2 - 1 cup of water, tofu, bean curd sticks and all ingredients in C (coconut cream, sugar as needed, salt to taste & vegetable broth powder or your preferred seasoning). Stir and bring to a simmer, over medium-low heat, for 8-10mins. Taste and adjust seasonings accordingly. Serve with rice. See note 📝 below.

📝 Coconut milk & cream are mostly interchangeable in recipes such as curries and soups. If you prefer a richer flavour and texture, try coconut cream or vice versa.

📝 To prevent coconut milk or cream from curdling or splitting during cooking, cook on low medium heat and allow to simmer until your veggies are fully cooked or tender. Or add it last 5 minutes before you turn off the heat. We use AYAM BRAND COCONUT CREAM. Stir to mix well before using.

📝 Below; spices and seasonings used.