Tofu Cambodian Samla Curry (serve with wild rice) 

Ingredients (Serves 3)

  • 1 long red chilli (less if desired) 

  • 2 garlic cloves 

  • 2 long lemongrass stalks 

  • Flesh and juice of 1 lime 

  • 2x2cm knob of ginger 

  • 2 tbsp olive oil 

  • 1 large sweet tomato 

  • Salt and pepper 

Curry Paste

For the curry 

  • 280g extra firm tofu 

  • Corn flour (for coating the tofu) 

  • 1 tsp ground turmeric 

  • 2 lime leaves 

  • 1 sweet chopped red pepper

  • 1/2 chopped yellow pepper 

  • 400mls full fat coconut milk 

  • 150g plum tomatoes (cut in half) 


  • Handful chopped coriander 

  • 3 chopped spring onions 

  • 1 tsp sesame seeds


  1. Combine all of the ingredients for the curry paste in a blender and blitz until smooth. 

  2. Drain and blot your tofu using kitchen paper. Dice into small cubes, coat in corn flour and fry in plenty of hot olive oil until crispy on all sides. Set aside and reserve the cooking oil 

  3. To a hot large frying pan add your curry paste. Allow the paste to cook for 5 minutes on a medium heat. 

  4. Next add the turmeric, chopped pepper and lime leaves. Cook for a further 5 minutes. 

  5. Next add the coconut milk and plum tomatoes. Cook on a medium heat for 10 minutes. 

  6. Finally add your tofu and the cooking oil. The corn flour surrounding the tofu and the corn flour absorbed into the cooking oil will thicken the curry sauce. 

  7. Serve with rice and the garnishes